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You know you are a food-obsessive when you keep getting and reading more books about food and restaurants and then you try to make them. I've recently been reading "Knish" so of course I tried my hand at making these Jewish filled dough delights. I used the recipe from Smitten Kitchen - but since I only have enough 2/3 of the required potatos, I used sauteed parsnips for the final third of the filling. I also was a bit lazier and didn't fully carmelize the onions. Also I only baked them for about 25-30 minutes, not the seemingly too long 45 minutes in the recipe. Regardless they turned out awesome, and were surprisingly easy - the dough is not very sticky and very stretchy - my 5 year old loved helping to pinch it together. My wife and I really thought the parsnip added a nice accent flavor to the potato. I also did some research comparing recipes and found this one to be the best for traditional baked knishes that you get in at a deli. Now I need to come up with some more fun filling options for batch #2. Any ideas? Also if anyone has any tips for kasha knishes, please send they are my mother in law's favorite and likely to be in a batch soon.
