Kasha Knishes
Take yourself back to a Shtetl in Central and Eastern Europe before the Holocaust. There in the small kitchen, you would find a bubbe kneading the dough and cooking the 'kasha' (also known as buckwheat) to make this staple food. The smell of this cooking would get the whole family excited.
We love a regular potato knish, but there is something even more nostalgic and comforting about this knosh filled with kasha, potato and caramelized onions.
- Duration
- Cook Time
- Prep Time
- 8Servings
Ingredients
Knishes dough
- ½ cup Colavita Extra Virgin Olive Oil
- 1 teaspoon Vinegar
- ½ cup Water
- 1 Egg
- 3 cups Flour
- 1 tablespoon Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Kasha Filling
- 2 tablespoons extra virgin olive oil, such as Colavita
- 1 onion, diced
- ½ cup kasha (also known as Buckwheat)
- ½ teaspoon Kosher salt
- ½ teaspoon pepper
- 1 cup water
- 1 ½ cups mashed potatoes (from about 2 medium potatoes)
- 1 egg for egg-wash
Preparation
- Add all the wet ingredients to a bowl and mix well.
- In a separate bowl, mix all the dry ingredients together. Gradually add the wet ingredients to the dry ingredients until well combined and a dough forms.
- Knead dough well for 5-10 minutes. Put the dough in an oiled bowl and cover. Fridge the dough for one hour.
- In a pan, add 1 tablespoon of Colavita Olive Oil and the diced onion. Fry on med-low heat for 45 minutes, stirring every 5 minutes.
- Remove the onion and add 1 tablespoon of Colavita Olive Oil. Add the Kasha (Buckwheat), salt and pepper. Stir well.
- Add 1 cup of water, bring to a boil and cover. Simmer for 10-15 minutes.
- In a bowl combine the kasha, onions and mashed potatoes. Stir well.
- Roll out the dough into a large rectangle. Put the filling across the dough longways 2 inches from the bottom. (See picture for reference).
- Egg-wash the bottom and top of the dough and roll longways. Roll the log so that it is closed tightly.
- Use the palm of your hand to create dents in the log every 2 inches. Use a knife to cut where you dented. (See picture 2 for reference)
- Face the dough upwards so the open part is facing up. Use your thumbs to push the dough into the center. (See picture 3 for reference)
- Put on a baking sheet and egg-wash generously. Preheat oven to 375F.
- Bake for 30-40 minutes until the top appears golden brown.
Reference 1
Reference 2
Reference 3
