Every year on Rosh Hashanah, we gorge ourselves on the classics: challah, brisket, kugel, apples and honey and an entire buffet of desserts. The unexpected stars of the show at the Ribnick Rosh Hashanah celebration, sending everyone back for seconds year after year, are the most amazing little bite-sized knishes you’ve ever tasted.
Little did I know that these knishes have a not-so-dirty little secret: they only require 2 ingredients. My friend Gail has engineered these carb bombs of happiness out of boxed potatoes and puff pastry alone. It’s a culinary miracle!
Feeling the holiday spirit, I gave the knishes a whirl this weekend. I found that not only are they easy to make, but fun, too. The packaged products take away the tedious work of peeling and boiling potatoes and making homemade dough, and leave you with the fun part of assembling, baking and eating them.
Round up some family and friends, work up an appetite, and try this easy knish hack this Rosh Hashanah.
Until We Eat Again,
Two Happy Cooks
1 box instant potatoes + ingredients indicated on the package (milk, butter and water)
2 boxes puff pastry
- Remove the puff pastry from the package, allow it to thaw for 40 minutes
- Preheat the oven to 400 degrees
- Make the instant potatoes according to the instructions on the package
- Flour your counter and roll out the puff pastry
- Using a medium-sized cookie scoop or heaping tablespoon, plop 9 mounds of potatoes evenly spaced on the dough. Cut between each mound, creating 9 squares.
- Wrap each mound of potatoes in the puff pastry dough, twisting and pinching to form a ball. Remove any excess dough.
- Place knishes seam side down on a greased cookie sheet. Optional – brush the top of each knish with a mixture of egg and water to give it an extra golden hue.
- Bake for 15 minutes or until golden brown.
Yields 36 Knishes