By: Robin Kurss

Our last session of Into the Kitchen for this season saw a dozen bakers learning how to make a dozen knishes to take home and enjoy! For those who couldn’t attend, I thought you’d like this easy and delicious version to try whenever you have a hankering for some nostalgic delights.

Makes 12

INGREDIENTS:
• 2 sheets puff pastry (1 box), thawed at room temperature
• 3 large Yukon gold potatoes or 2 large russet (Idaho) potatoes
• salt to taste
• white pepper to taste
• 2 Tbsp butter
• 2 Tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 1 egg, lightly beaten

DIRECTIONS:

1. Pre-heat oven to 375 degrees.
2. Remove puff pastry from the freezer and let sit on the counter for 20-30 minutes until it has softened a bit and can easily be unfolded.
3. Peel potatoes and cut each into 6 pieces. Boil in salted water for 20 minutes, or until fork tender. Drain water and mash potatoes. Add salt, pepper and 2 Tbsp butter to potatoes and mix.
4. In a large sauté pan, heat oil. Sauté onions and garlic until translucent. Add salt and pepper to taste. Cool. Add to mashed potatoes.
5. Lightly roll out puff pastry with rolling pin. Cut each pastry sheet into 6 squares.
6. In the middle of each square, place about 2 Tbsp of potatoes. Fold each corner of the puff pastry square up until they touch. Pinch and twist tips down to form the knish.
7. Brush with lightly beaten egg. Bake until golden brown, around 25-30 minutes.
8.