Potato Knishes

Whisk flour, salt, and baking powder in a large mixing bowl.

In a medium bowl, whisk together oil, vinegar, egg and water.

Pour liquid ingredients into dry ingredients and, with a spoon or with your hands, combine into a dough and knead gently until smooth.

Wrap dough in plastic wrap and set aside for 30 minutes to relax.

Preheat oven to 375 degrees Fahrenheit.

Place potatoes in a large, heavy soup pot. Add enough cold water to cover potatoes by approximately 1 inch.

Bring to a boil, then reduce down to a simmer until a small knife can easily pierce the potatoes. This should take approximately 11-14 minutes.

Drain the potatoes and place them into a large bowl.

Add the cream cheese and, using a potato masher, mash the potatoes until almost smooth. Do not over mash.

Allow the potatoes to cool.

In a large saucepan or sauté pan, heat olive oil on medium-high heat.

Add onions and scallions and sauté until the mixture is soft and nice and brown, almost caramelized. This should take approximately 10-12 minutes.

Remove from the heat and add onion powder, minced dried onion, salt and enough pepper to your taste.

Add onion and scallion mixture into the potatoes and mash until well combined. Set aside.

With the long side facing you, use approximately half of the potato filling and mound it down the length of the dough starting 2 inches from the edge.

Using a pastry brush, egg wash the opposite side of the dough and down the sides.

Lift the dough over the filling and gently roll it to the egg washed end and with the seam side down.

Using your hands, gently make a mark (not all the way through) through the dough halfway down the long roll.

Mark 3 equal marks on each side creating 6 marks for 6 knishes.

Using a bench scraper, cut the log into 6 equal pieces.

Take one piece, cut side up, and gently pinch the bottom seam side while creating a round shape.

Flip the knish over and gently pull the dough up around the filling pinching all around to create a ruffle shape. The filling will still be exposed. This will be the top of the knish. Flatten knish slightly.

Using a second pastry brush, brush the underside of the knish with olive oil and place it on a parchment lined sheet pan. Repeat cutting out the remaining 5 knishes shaping as above.

You should have 12 knishes on 2 parchment lined sheet pans when you are done.

Egg wash the tops and sides of each knish and bake for approximately 40 minutes or until knishes are nice and brown.

Serve at once or allow to cool to room temperature.