Authentic Coney Island Knishes Recipe

Ingredients

• 2.75 cups all-purpose flour, or more as needed
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 0.5 cup canola oil
• 0.5 cup warm water
• 1 large egg, beaten
• 1 teaspoon white vinegar
• 2.5 pounds russet potatoes, peeled and quartered
• 8 ounces corned beef
• 1 cup finely chopped cooked cabbage
• 0.5 cup butter, melted
• 2 cups diced yellow onion
• 2 teaspoons kosher salt
• 1 pinch cayenne pepper, or to taste
• salt and ground black pepper to taste
• 1 egg egg
• 2 teaspoons water, or as needed
• 1 tablespoon olive oil, or as needed

Instructions

1. To prepare the dough: In a large bowl, whisk together flour, kosher salt, and baking powder. Create a well in the center of the dry ingredients. Add oil, warm water, beaten egg, and vinegar to the well. Mix by hand until the dough begins to come together. Turn the dough out onto a lightly floured counter and knead until it becomes soft, smooth, and elastic. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to allow it to rest.
2. In the meantime, prepare the filling: Place the potatoes in a large pot and cover them with salted water; bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the potatoes are tender and easily pierced with a fork, approximately 20 minutes. Drain the potatoes thoroughly, then transfer them to a mixing bowl. Mash the potatoes until smooth and set aside to cool slightly.
3. Finely chop the corned beef and cabbage into small, uniform pieces.
4. Melt butter in a large skillet over medium heat. Add the chopped onion, corned beef, cabbage, and kosher salt to the skillet. Cook and stir the mixture until the onions become soft and golden brown, and the beef fat has rendered, about 10 minutes.
5. Transfer the corned beef mixture to the bowl containing the mashed potatoes. Season generously with cayenne pepper, salt, and black pepper to taste. Mix thoroughly until all ingredients are well combined, then allow the filling to cool to room temperature before using.
6. Preheat your oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone mats or parchment paper to prevent sticking.
7. Divide the chilled dough in half; flatten one half into a rectangle on a lightly floured surface. Roll out the dough into a larger rectangle, approximately 1/8-inch thick, gently pulling the corners as needed to maintain a rectangular shape.
8. Place 3 cups of the prepared filling over one long end of the dough rectangle, positioning it about 3 inches away from the edges. In a small bowl, beat the remaining egg with a tablespoon of water to create an egg wash. Brush the egg wash over the opposite end of the dough and a little on the sides. Stretch the dough to cover the filling completely, then roll the dough up toward the egg-washed side. Fold the last 3 or 4 inches of dough on top of the roll. Press the filling in gently to secure it, then roll the log over so that the seam-side is on the bottom.
9. Trim off any excess dough from the ends of the log if desired. Mark the dough into 8 equal pieces, being careful not to cut all the way through. Flour the side of your hand and press into the marks to partially separate each piece. Rub back and forth against the counter to fully separate each piece. Position each piece with one cut-end facing down and the other facing up. Squish down the top of each piece and tuck everything into the center to form a round knish shape.
10. Repeat the process with the remaining dough and filling. Brush the bottoms of the knishes with olive oil and place them on the prepared baking sheets. Brush the leftover egg wash on top of the knishes to give them a golden sheen.
11. Bake in the preheated oven until the knishes are lightly golden brown, approximately 40 minutes. Let the knishes cool until just warm or room temperature before serving.

Nutrition

• Calories: 301 kcal
• Fat Content: 17 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 629 mg
• Protein Content: 7 g
• Cholesterol Content: 46 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g