Rosemary Taleggio Knish

Recipe Development by Erin Jeanne McDowell/ Photography by Mark Weinberg

This is not your bubbie’s knish, but this Rosemary Taleggio Knish by Erin Jeanne McDowell will conquer the craving and then some. Traditional knish dough is rather soft and can be manipulated to be very thin; this dough is on the flakier side. The dough is simply patted out with your hands, then filled with a decadent combination of herby mashed potatoes and a fat wedge of Taleggio.

Rosemary-Taleggio Knish
Makes 9
  • 3 cups (375 grams) all-purpose flour
  • ½ cup (112 grams) vegetable oil
  • ⅓ cup (80 grams) cool water (60°F/15°C)
  • ¼ cup (57 grams) unsalted butter, melted
  • 2 large eggs (100 grams), divided
  • 1 large egg yolk (19 grams)
  • 1¼ teaspoons (6.25 grams) baking powder
  • ½ teaspoon (1.5 grams) fine sea salt
  • 2 pounds (910 grams) russet potatoes, peeled and diced
  • 5 tablespoons (70 grams) unsalted butter, melted
  • 1 medium sweet onion (175 grams), diced
  • 2 tablespoons (4 grams) chopped fresh rosemary
  • 4 ounces (115 grams) cream cheese
  • ⅓ cup (80 grams) sour cream
  • Kosher salt and ground black pepper, to taste
  • 9 ounces (250 grams) Taleggio cheese (rind trimmed), cut into 9 cubes
  • 1 tablespoon (15 grams) water
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, oil, ⅓ cup (80 grams) cool water, melted butter, 1 egg (50 grams), egg yolk, baking powder, and sea salt at medium speed until combined, about 2 minutes. Cover dough with plastic wrap, and refrigerate for at least 2 hours or overnight.
  2. In a medium stockpot, bring potatoes and water to cover by at least 1 inch to a boil over medium-high heat. Reduce heat, and simmer until fork-tender, 15 to 18 minutes. Drain, and transfer to a medium bowl. Using a potato masher or a fork, mash potatoes. Set aside.
  3. In a medium sauté pan, melt butter over medium heat. Add onion; sauté until lightly golden, 5 to 6 minutes. Add rosemary; sauté for 1 minute. Add onion mixture, cream cheese, and sour cream to potatoes, stirring until well combined. Season with kosher salt and pepper. Let cool completely.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Divide dough into 9 (143-gram) pieces, and roll each piece into a ball. (If surface of dough feels too oily, gently knead several times to reincorporate oil.) Working with one ball at a time, use your hands to flatten dough into a 4-inch round, about ¼ inch thick. Scoop ¼ cup potato mixture into center of each round. Press a cube of Taleggio into center of potato mixture. Top with another 2 tablespoons potato mixture. Gently fold edges of dough up and over to encase filling. (It will be pretty rustic, but you can work it as much as you like to get it to look even.) Place on prepared pan. Repeat with remaining dough, potato mixture, and Taleggio.
  6. In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush egg wash onto dough.
  7. Bake until dough is golden brown, 15 to 17 minutes. Let cool for at least 10 minutes before serving.


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