Rose’s Knish with Cheese Filling (Zwt II)

There are some recipes that, upon first glance, transport you back to a specific moment, a cherished memory. This knish recipe, a gift from Cyd, a dear friend who traveled all the way from Canada to visit us here in Iceland, is one of those treasures. I remember the warmth of their arrival, the laughter shared over steaming mugs, and the quiet promise of culinary traditions passed down through generations. Cyd’s mother, Rose, entrusted us with this gem, a testament to the power of food to connect us across distances and time. It’s more than just a dish; it’s a story, a hug from afar, and a delicious piece of family history.

Recipe Overview

• Prep Time: 15 minutes (plus overnight chilling for dough)
• Cook Time: 45 minutes
• Total Time: 1 hour (plus overnight chilling)
• Servings: 4
• Yields: 4 dumplings
• Dietary Type: Vegetarian

Ingredients

For the Knish Dough:

• 1/2 cup oil
• 1 egg
• 3/4 cup sour cream
• 2 teaspoons sugar (to taste)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Salt (to taste)

For the Cheese Filling:

• 1 lb dry curd cottage cheese
• 1 teaspoon salt
• 1 egg
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Rolling pin
• Baking sheets
• Parchment paper (optional, for easier cleanup)
• Pastry brush

Instructions

The magic of Rose’s knish begins with its wonderfully simple, yet incredibly satisfying dough. This is a dough that benefits from a little patience, allowing it to rest and develop overnight in the refrigerator. This chilling period is crucial for the dough to firm up, making it easier to handle and roll out to that desirable thinness.

1. Prepare the Knish Dough: In a large mixing bowl, combine the oil, egg, sour cream, and sugar. Whisk these wet ingredients together until they are well incorporated.
2. Next, in a separate bowl, whisk together the flour, baking powder, and a pinch of salt for the dry ingredients.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms. You may not need all of the flour, or you might need a touch more, depending on the humidity and the exact consistency of your sour cream. The dough should be soft but manageable.
4. Gather the dough into a ball, cover the bowl tightly with plastic wrap, and refrigerate overnight. This resting period is essential for the dough’s texture and workability.

The following day, it’s time to transform that rested dough and the simple cheese filling into glorious knishes. The filling is a delightful contrast to the rich dough, offering a touch of sweetness and a creamy texture.

1. Prepare the Cheese Filling: While the dough is still chilling, prepare the filling. In a medium bowl, combine the dry curd cottage cheese, salt, egg, brown sugar, and melted butter.
2. Stir all the filling ingredients together until they are thoroughly combined and the mixture is smooth. Set aside.

Now, for the assembly, a step that can be approached in a couple of ways, as Rose’s daughter, Cyd, kindly pointed out.

1. Assemble the Knishes: Remove the chilled dough from the refrigerator. Divide the dough into 3 equal balls.
2. On a lightly floured surface, take one ball of dough and roll it out very thinly. The thinner, the better – think almost translucent if you can manage it without tearing.
3. Spoon a portion of the cheese filling along one edge of the rolled-out dough.
4. Carefully roll up the dough around the filling, creating a log-like shape.
5. You have a choice here: you can either bake the knish in one long piece, or, as some prefer, you can separate it into individual smaller pieces. Cyd mentioned her own struggles with separating them, so don’t worry if you find it easier to manage them as one large roll.
6. Repeat this process with the remaining two balls of dough and filling.

Finally, the moment of transformation in the oven.

1. Bake the Knishes: Preheat your oven to 400°F (200°C).
2. Place the assembled knishes on a baking sheet. You can line your baking sheet with parchment paper for easier cleanup if desired.
3. Brush the tops of the knishes generously with melted butter. This will give them a beautiful golden sheen and a lovely crispness.
4. Bake in the preheated oven for 10 minutes.
5. After 10 minutes, reduce the oven temperature to 350°F (175°C).
6. Continue baking for approximately 35-45 minutes more, or until the knishes are golden brown and appear beautifully baked. The total baking time will be around 45 minutes.

Expert Tips & Tricks

• Dough Consistency is Key: If your dough feels too sticky to handle even after overnight chilling, add a tiny bit more flour, about a tablespoon at a time, until it’s manageable. Conversely, if it feels too dry and crumbly, a splash of milk or a tiny bit more sour cream can help.
• Thin is In: The thinner you can roll the dough, the more delicate and flaky your knish will be. Don’t be afraid to work the dough gently and patiently.
• Filling Control: When spooning the filling onto the dough, avoid overfilling, as this can make rolling and sealing difficult and could cause the knish to burst during baking.
• Sealing the Deal: Ensure the edge of the dough is well sealed to prevent the filling from escaping during baking. A gentle pinch along the seam should do the trick.
• Golden Brown Perfection: Oven temperatures can vary. Keep an eye on your knishes during the final baking stage. If they are browning too quickly on top, you can loosely tent them with aluminum foil.

Serving & Storage Suggestions

These delightful knishes are best served warm, fresh from the oven, when their crust is at its most glorious. Rose’s recipe suggests serving them with sour cream and strawberries. The cool, tangy cream is a classic accompaniment, and the sweet burst of strawberries offers a refreshing counterpoint to the savory richness of the knish.

Leftover knishes can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to 4 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and their crust has regained some of its crispness. They can also be frozen for longer storage; wrap them tightly in plastic wrap and then in foil, and reheat from frozen, adding a few extra minutes to the baking time.

Nutritional Information

Please note that these are estimated values and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	741.7 kcal
Calories from Fat	384 kcal
Total Fat	42.7 g	65%
Saturated Fat	12.2 g	60%
Cholesterol	140.3 mg	46%
Sodium	858.6 mg	35%
Total Carbohydrate	57.8 g	19%
Dietary Fiber	1.7 g	6%
Sugars	8 g	31%
Protein	30.6 g	61%

Variations & Substitutions

While this recipe is wonderfully traditional, there’s always room for a little culinary creativity!

• Savory Filling: For a more savory twist, consider adding finely chopped sautéed onions or dill to the cheese filling.
• Different Cheeses: If dry curd cottage cheese is unavailable, you could experiment with a blend of ricotta and a touch of farmer’s cheese for a similar texture.
• Sweet Filling: For a sweeter variation, increase the brown sugar in the filling and perhaps add a touch of cinnamon.
• Egg Wash: For an even richer, glossier finish, you could whisk an extra egg yolk with a teaspoon of water or milk and brush it over the knishes before baking.

FAQs

Q: Can I make the dough ahead of time?
A: Yes, the dough is designed to be made the day before and chilled overnight. This is essential for its texture.

Q: What is “dry curd cottage cheese”?
A: Dry curd cottage cheese is a less wet version of regular cottage cheese, meaning it has more curds and less whey. It offers a firmer texture that’s ideal for fillings.

Q: How do I know when the knishes are done baking?
A: They are ready when they are a deep golden brown all over and feel firm to the touch.

Q: Can I freeze the assembled knishes before baking?
A: Yes, you can freeze the assembled and unbaked knishes. Wrap them tightly and bake from frozen, adding extra baking time as needed.

Q: Is it essential to rest the dough overnight?
A: While you might be tempted to skip this step, resting the dough overnight significantly improves its texture and makes it much easier to roll out thinly without tearing.

Final Thoughts

Rose’s knish with cheese filling is more than just a recipe; it’s an invitation to connect with the warmth of family traditions and the joy of sharing delicious food. Whether you’re a seasoned baker or just starting out, I encourage you to give this cherished recipe a try. The process is rewarding, and the result is a comforting, flavorful treat that’s sure to become a favorite in your own home. Serve it with pride, share it with love, and savor every golden, cheesy bite.