Kasha Knishes

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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. 

Kasha Knishes
  • 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

  1. Add all the wet ingredients to a bowl and mix well.
  2. 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.  
  3. Knead dough well for 5-10 minutes. Put the dough in an oiled bowl and cover. Fridge the dough for one hour.
  4. 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.
  5. Remove the onion and add 1 tablespoon of Colavita Olive Oil. Add the Kasha (Buckwheat), salt and pepper. Stir well. 
  6. Add 1 cup of water, bring to a boil and cover. Simmer for 10-15 minutes. 
  7. In a bowl combine the kasha, onions and mashed potatoes. Stir well.
  8. Roll out the dough into a large rectangle. Put the filling across the dough longways 2 inches from the bottom. (See picture for reference).
  9. Egg-wash the bottom and top of the dough and roll longways. Roll the log so that it is closed tightly.
  10. 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)
  11. 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)
  12. Put on a baking sheet and egg-wash generously. Preheat oven to 375F. 
  13. Bake for 30-40 minutes until the top appears golden brown.
Reference 1

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Reference 2

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Reference 3

Reference 3