How to Make Knishes

Food Network Magazine's recipe for traditional knishes.

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Step 1:

Put the dough on a floured sheet of parchment paper; dust with flour. Stretch into a 6-by-8-inch rectangle, then use a rolling pin to roll into a 12-by-18-inch rectangle. (Photographs by Andrew McCaul)

Get the Recipe: Potato-Kasha Knishes

Step 2:

With the long side of the dough in front of you, shape the filling into a tight log, leaving a 2-inch border on the side closest to you and 1 1/2 inches on each end.

Step 3:

Use the parchment paper to help roll the dough around the filling, stretching the dough as needed to keep it tight. Brush off the flour as you roll.

Step 4:

Pinch the dough closed at the seam, then carefully turn the roll seam-side down on the parchment paper.

Step 5:

Pull on the ends of the dough and twist to seal; pinch off the excess dough.

Step 6:

Press the handle of a wooden spoon into the log to divide it into 3 even sections

Step 7:

Seal each piece closed by stretching the dough over the open sides; twist the dough and pinch off any excess.

Step 8:

Cut each piece in half with a sharp knife to make 6 knishes. They should be closed on one side.

Step 9:

With the cut side up, stretch the dough partly over the filling, leaving some exposed. Flatten each knish slightly so it is about 1 1/2 inches high.