Honey Potato Knishes Recipe

Name: Honey Potato Knishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the punch dough; 300 grams plain flour; 100 milliliters lukewarm water; 1 tablespoon olive oil; 1 teaspoon kosher salt; For the filling; 5 medium potatoes with their skins; 2 medium onions, finely chopped; 2 tablespoons olive oil; 1 1/2 tablespoons organic honey; Salt and freshly ground black pepper to season; Egg wash

Servings: persons

For the punch dough
300 grams plain flour
100 milliliters lukewarm water
1 tablespoon olive oil
1 teaspoon kosher salt
For the filling
5 medium potatoes with their skins
2 medium onions, finely chopped
2 tablespoons olive oil
1 1/2 tablespoons organic honey
Salt and freshly ground black pepper to season
Egg wash

1
Combine the water, oil, and kosher salt in a bowl and stir
2
Add the flour until the dough is slightly sticky
3
Dust your hands and take the dough. Punch the dough several times against the working surface
4
Refrigerate for 30 minutes
5
Boil the potatoes in their skins and when they are ready, peel them carefully while they are still hot
6
In a pan, pour the 2 tablespoons olive oil. Add and saute the finely chopped onions. Season with salt and freshly ground black pepper
7
Add the organic honey and stir, allowing the onions to caramelize
8
In a bowl mash the boiled and peeled potatoes. Add the caramelized onions and mix. The filling should be rather dry.
9
Work the dough over a dusted working surface until it is very thin, first with a rolling pin and then with your hands. Place the filling over the dough in a row.
10
Cover the filling with the dough and cut it into rolls. Using the side of your hand as a knife divide the rolls into 2 1/2 inch knishes and pinch the open ends shut.
11
Place the knishes on a greased baking sheet and brush with egg wash. Preheat oven to 450u00b0 F and bake for 30 minutes, or until the crust is golden brown

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the punch dough, 300 grams plain flour, 100 milliliters lukewarm water, 1 tablespoon olive oil, and more.

Yes, Honey Potato Knishes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey Potato Knishes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions