Potato Knish Hamantaschen

Potato Knish Hamantaschen 1

Today’s recipe is how to make “Potato Knish Hamantaschen.” They are my knish dough, filled with cheesy mashed potatoes and folded like a hamantaschen, instead of in a circle like a traditional knish!

Dough

1 ½ cup flour
1 teaspoon kosher salt
½ cup water
2 tablespoons vegetable oil

Filling

2 russet potatoes
1 ½ teaspoons seasoned salt
½ teaspoon cracked black pepper
2 tablespoons butter
2-4 tablespoons milk
½ cup shredded, sharp cheddar cheese (optional)

To prepare the dough, pour the flour and salt into a bowl and make a well in the middle. Pour the water into the well and stir until the dough comes together.
Flatten into a disc, wrap in plastic wrap, and let sit for at least 30 minutes.

While the dough is resting, start to prepare the filling by peeling the potatoes and placing them in a pot of salted boiling water.
Cook for 10-12 minutes. Drain the potatoes and place back in a pot.
Mash the potatoes until they are smooth, add in the butter and milk and continue to mash for 2-3 more minutes.

Stir in the cheese and place in the fridge to cool.

Place the knish dough on a well-floured surface.
Roll the dough to ⅛ inch / 3mm thickness.
Using a wine glass, cut out circles of dough and place them aside.

Preheat the oven to 375°F / 190°C.

Once all of the dough has been cut, take the potatoes out of the fridge.
Place 1 teaspoon of filling in the center of each circle and shape into a triangle.
Fold the dough around the triangle of filling and press the corners shut.

Place about ½ inch / 12mm apart on a baking sheet lined with parchment paper.
If desired, you can sprinkle additional cheese on top.

Bake for 10-12 minutes, or until the corners of the triangles start to brown.