Coney Island-Style Knishes

1. 1

   To make the dough: Whisk the flour, kosher salt, and baking powder in a large bowl. Make a well in the center. Add the oil, warm water, beaten egg, and vinegar. Mix by hand until the dough comes together. Turn the dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.

2. 2

   Meanwhile, to make the filling: Put the potatoes in a large pot and cover with salted water; bring to a boil. Lower the heat to medium-low and simmer until tender, about 20 minutes. Drain, then transfer to a mixing bowl. Mash and set aside.

3. 3

   Chop the corned beef and cabbage into fine pieces.

4. 4

   Melt the butter in a large skillet over medium heat. Add the onion, corned beef, cabbage, and kosher salt. Cook, stirring, until the onions are soft and golden brown and the beef fat has rendered, about 10 minutes.

5. 5

   Transfer the beef mixture to the bowl with the mashed potatoes. Season with cayenne pepper, salt, and black pepper. Mix until combined, then let the filling cool to room temperature.

6. 6

   Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone mats.

7. 7

   Divide the chilled dough in half; flatten one half into a rectangle on a floured surface. Roll it out into a larger rectangle about 1/8 inch thick, pulling the corners as needed.

8. 8

   Place 3 cups of filling along one long edge, about 3 inches from the sides. Beat the egg with water in a small bowl and brush the egg wash over the opposite edge and slightly onto the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed edge. Fold the last 3 or 4 inches over the top. Press in the filling; roll so the seam side is on the bottom.

9. 9

   Trim any excess dough from the ends if desired. Mark, but do not cut, the dough into 8 equal portions. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Press down the top and tuck everything toward the center to form a round knish.

10. 10

    Repeat with the remaining dough and filling. Brush the bottoms with olive oil and place on the prepared baking sheets. Brush any leftover egg wash on top.

11. 11

    Bake in the preheated oven until lightly golden brown, about 40 minutes. Let cool until just warm or to room temperature.

• Calories 306.77 kcal — Moderate 15%
• Protein 8.0 g — Moderate 16%
• Carbohydrate 32.23 g 12%
• Total Fat 16.32 g ▲ High 21%
• Saturated Fat 5.8 g ▲ High 29%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 41.64 mg — Moderate 14%
• Sodium 139.67 mg — Moderate 6%
• Dietary Fiber 2.51 g ⌄ Low Source 9%
• Total Sugars 1.23 g --
• Added Sugars 0.31 g ⌄ Low Source 1%
• Calcium 20.85 mg ⌄ Low Source 2%
• Iron 2.25 mg — Moderate 13%
• Potassium 369.72 mg ⌄ Low Source 8%
• Vitamin A 4.44 mcg ⌄ Low Source 0%
• Vitamin C 12.44 mg — Moderate 14%
• Vitamin D 0.06 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅