If you grew up in Chomedey like me, you know “the dirty bakery”, contrary to the name, this place is great, or at least was for me before I became kosher. There isn’t much that I miss from those days, except the potato knish from that bakery. Now I’d choose a borekas over a knish any day, but this one is special. Its round and the potato filling comes out from the top, like a flower. It’s amazing and I figured out how to make it! I’ve tried to make my own knish dough but I find it too dry, I much prefer using puff dough, it’s a much better texture.
You will need:
5-6 large potatoes boiled
1 package kosher puff dough
1 large diced onion
½ tsp ground black pepper
1/3 sugar
¼ cup oil
Salt to taste
Boil the potatoes and in one pot, in a pan sauté the diced onion and add to the potatoes, mash add the salt, pepper, sugar and oil and mix.
Place the filling along the length of the dough from end to end about 2 1/2 inches up from the start of the dough, make sure to leave this edge. Smooth out the filling with a water moistened brush. The filling should be about 2 inches wide; don't worry about how high it measures. Take the bottom of the dough and pull it over the filling along the length, roll the whole thing until you get to the end and place it down on the seam side. Measure 1 1/2 length and with a moistened knife, cut the pieces. Place the knishes on a baking tray on the flat side; leave about 1 1/2 to 2 inches between each knish. Place the knishes on a baking sheet on the flat side; leave about 1 1/2 to 2 inches between each if the filling pushes out a bit in the center of the pastry that is ok, just push it in the center. A little bit sticking out is normal (what about the bottoms of the dough, while baking, a crust forms on the potato mixture so that it all holds together). Brush with egg wash and bake at 350 degree for about 35 minutes.
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