Broccoli Potato Ricotta Knishes

Knishes are fun pockets of vegetables, mixed with cheese and baked in a bready dough. Classic varieties include potato and onion and broccoli and cheese. For this recipe, I am using a dough recipe from a favorite cookbook "Cooking Under Wraps" by Nicole Routhier. The filling is more of a compromise for me between potato and broccoli . . . I did a mix of both. (Little things like that thrill me). These can be made ahead of time, and even frozen and reheated.

This will make 8 individual knishes. I make the dough first, and let it rest/cool in the fridge, and then the filling, which also needs to cool. 

1 cup of unbleached all purpose flour 
1/2 tsp baking powder
1/4 tsp. salt
1 egg
1-1/2 Tbl. hot water
2 Tbl. olive oil 

Sift together flour, baking powder and salt into a medium sized mixing bowl. In a smaller bowl, whisk egg, hot water and oil and then add to flour mix. Knead until smooth, cut into 8 pieces, make into small balls, and refrigerate, covered for about an hour. Then make the filling while the dough rests. (The time resting really helps the dough get smooth, and the cooler temp keeps the baking powder action in check until baked, so don't skip this part.)

The dough does not get larger while resting, so any small plate is fine.


1 small/medium potato, diced small
2 cups broccoli florets
1/2 a small onion, sauteed until caramelized
1/4 cup grated cheddar cheese
1/4 c ricotta cheese
salt and pepper to taste
1/2 tsp. dried red pepper flakes
1 egg mixed with a little water to make a wash

I just cover the broccoli and potato with water and simmer until both are fork tender. Drain and put in a mixing bowl and mash with a fork or potato masher until mixed, Add the rest of the filling ingredients and mix well. 

You want some texture in the filling, soft but not pureed.
Cool  a little before you fill the knishes. On a slightly floured surface, roll out each piece of dough into a 6" circle, it will be thin, but should roll out very easily.

Place about 1/4 c. filling in the center, leaving an inch or more around the edges, flattening down the filling in the center. Brush the edges with a little water or the egg wash. Pull dough up over the filling, and pleat as you go. You can fully cover the filling, pinching the dough together in the center, and place pleats down, or leave a little filling showing and bake pleats up. 

The dough should be soft and very workable. Tug the dough up and over.
Place on a lightly oiled baking pan. Brush the surface of the knishes with an egg wash, covering the sides as well as the top. 

Bake  at 400 degrees F. for 20 minutes, or until tops are nicely golden brown. Remove from pan and cool on a rack.


  1. That's a very interesting concept. I eat at the restaurant of the Jewish Museum Buenos Aires abocado knishe. Original.


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