1 cup mashed potatoes
3 large eggs, lightly beaten
1 tablespoon vegetable shortening or
½ teaspoon table salt or 1 teaspoon kosher
3 cups unbleached all purpose flour
In a medium-sized bowl, combine the mashed
potatoes, eggs, shortening or margarine and
Gradually add the 3 cups of flour to form a
smooth, soft dough. If the dough is too soft
or sticky, add a little more flour. Do not
overwork the dough or it will become tough.
Cover and refrigerate for 30 minutes.
3 cups (1 ½ pounds) farmer cheese or 2 cups
(1 pound) pot cheese
1 cup (8 ounces) cream cheese
3 tablespoons sour cream
1 large egg, slightly beaten
About ¾ teaspoon table salt or 1 ½ teaspoons
Bring cheeses and sour cream to room
temperature. Combine all ingredients and
beat until smooth, either by hand or using
an electric mixer.
1 large egg, beaten with 1 tablespoon water
sesame seeds (optional)
to 350 degrees.
Line a large baking sheet with parchment
paper or lightly grease it.
Divide dough in half or thirds. On a lightly
floured surface, roll each piece into a
rectangle ¼ inch thick. Cut into 4 inch
Spoon about ¼ cup filling into the center of
each square, bring the edges together over
the filling and pinch to seal. Place on the
prepared baking sheet, seam-side down, and
brush with egg mixture, and sprinkle with
sesame seeds if desired.
Bake until golden, about 30 to 40 minutes.
Serve warm or at room temperature.
Makes about 12 knishes. Knishes can be
frozen, then lightly covered with aluminum
foil and reheated in a preheated 375 degree
oven for about 15 minutes.