Shortcut Knish
Ingredients
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2 pounds russet potatoes
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
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1½ cups diced yellow onions
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1 teaspoon salt
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3 tablespoons sour cream
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1 teaspoon salt
Tools
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wooden spoon
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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small bowl
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June Pan
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kitchen shears
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pastry brush
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fork
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spoon
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saute pan
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June Food Thermometer
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rolling pin
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cooling rack
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plastic wrap
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June Oven
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potato masher
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Preferences
Prepare the potatoes
Place the potatoes on the June Pan. Prick the potatoes all over with a fork and carefully insert the June Food thermometer into the largest potato, ensuring that the tip of the thermometer is in the geometric center of the potato.
2 pounds russet potatoes
June Pan
fork
June Food Thermometer
Bake the potatoes
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Bake the potatoes until they are completely tender, about 45 minutes. June will notify you when the potatoes are ready.
June Oven
Saute the onions
While the potatoes cook, saute the onions. Heat a large skillet over high heat and add the butter and the oil. When the butter is melted, add the onions and salt and cook, stirring frequently, until beginning to brown, about 3 minutes. Lower the heat to medium and cook the onions until golden brown and fried, stirring frequently, about 15 minutes. Transfer the onions and any fat remaining in the skillet to a large bowl.
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1½ cups diced yellow onions
1 teaspoon salt
saute pan
measuring cups
measuring spoons
wooden spoon
large bowl
Scoop out the potatoes
With protected hands, unplug the June Food Thermometer from the jack. Remove the June Pan from the June Oven and carefully transfer the potatoes from the June Pan to a chopping board. Carefully cut each hot potato lengthwise in half, then use a spoon to scoop the flesh into the large bowl with the onions. Discard the peels or use for another purpose.
spoon
chopping board
knife
Make the filling
Add the sour cream, salt and pepper to the bowl and, using a potato masher, mash the mixture until combined and mostly smooth. Add the egg and mix until just combined.
3 tablespoons sour cream
1 teaspoon salt
¼ teaspoon black pepper
1 large egg
potato masher
spatula
Chill the filling
Cover and place the bowl in the refrigerator until the filling is no longer warm, about 30 minutes.
plastic wrap
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
Roll out the puff pastry
Place the puff pastry sheet on a lightly floured surface with the long side facing you, if applicable. Roll the puff pastry to lengthen the long side, rolling it into a long rectangle. The rectangle should be about 18” long when you’re finished. (The width is not important.)
all-purpose flour
1 sheet frozen puff pastry
rolling pin
Add the filling
Using a spoon or a spatula, evenly mound the filling along the long edge closest to you, creating one long strip of filling. Leave a 2” border of naked puff pastry between you and the filling.
Roll the knish
Turn the puff pastry border up over the filling and begin rolling the pastry to form a log. Roll until you reach the end of the pastry. Pinch the ends of the log closed as well as the seam. Position the log so that the seam is underneath.
Mark the dough to portion
Using the side of your palm, make an indentation in the middle of the log, pressing firmly down through the filling. Repeat this process, making an indent to divide each half in half, so you have 4 portions marked. Continuing, mark the halfway point in each portion so you have 8 portions.
Form the knishes
Starting at one end, twist the dough a few times at the indentation you made as if sealing a piece of candy in wax paper. Pinch the twisted portion to seal it slightly then use kitchen shears to snip through the twisted portion of the first knish. Turn the knish so that the snipped portion is facing up and sealed portion is flat on the counter. Continue down the log, twisting and snipping as you go, until you have made 8 knishes. Some of the filling may be visible on the top of the knishes. With your palm, gently press each knish to flatten the top. Stagger the knishes, open-side up if applicable, across the June Pan.
kitchen shears
Egg wash the knishes
Brush the top of each knish with the lightly beaten egg.
1 large egg, lightly beaten
pastry brush
Bake the knishes
Place the June Pan on the middle shelf of the June Oven. Bake the knishes 40 minutes, until they are puffed and golden brown. June will notify you when the knishes are ready. If desired, follow on-screen instructions to continue cooking.
Serve
Remove the knishes from the June Oven and place the June Pan on a cooling rack. Let the knishes cool 10 minutes before serving--the filling will be very hot. Serve warm.
cooling rack
