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Wrap n’ Bake Knish: Whats a knish you ask? Its pretty much the best Jewish street food ever created (well imo) There are many types of knishes, but I chose the classic filling of potatoes & caramelized onion. To make it easy & save time, I wrapped the filling in a store bought flour tortilla. I also caramelized my onions in veggie broth & baked the knish making them more healthily than the original without sacrificing taste. My family devoured them & unfortunately there are no leftovers ?What you need: 1 1/2 lbs Yukon hold potatoes (about 5 medium), 1 medium yellow onion halved & sliced in 1/8 in strips, 1-1 1/2 cup low salt veggie broth, 1/4 cup fresh parsley finely chopped, 8 (8 inch) flour tortillas, 2 tbl flour mixed with equal parts water (flour paste), salt / pepper
1️⃣ On stove top using a large sauce pan, heat 1/4 cup broth on high, when it starts to boil, add onions, set to med/low, stirring frequently, when broth has evaporated & onions start to stick, add another 1/4 cup broth. Repeat this process for about 20 minutes until onions are caramelized set aside. I know 20 min!! But it’s worth it ?
2️⃣ In a large pot, cover potatoes with cold water, add dash of kosher salt. Bring to a boil, lower heat to simmer for 10 minutes until fork tender.Reserve 1/2 cup water, then drain potatoes
3️⃣ In a large bowl, mash potatoes with a masher/or the back of a fork, add caramelized onions, fresh parsley, salt & pepper to taste, add 1 tbl of reserved water to get a smoother consistency if needed, but still having a somewhat lumpy texture
4️⃣ Time to make the knish: put 1/2 cup filling in center of the tortilla, & mold it into a 3×3 in square. Fold right side of tortilla over to the middle, dab flour paste along it’s edge, bring the left side of tortilla over to join the right side & gently press there will be a nice seal. Repeat this process by joining the top & bottom halves to the middle using the flour paste to close & seal.Place knish on parchment lined baking sheet. Repeat. Making about 8.
5️⃣Bake at 350 F for about 12-14 minutes flipping halfway through.It should be firm & not too crisp. I served mine with spicy mustard. Enjoy & Happy Thursday ?
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