I love knishes 'cuz they're so delicious...

This is a family favorite recipe for the Jewish High Holidays, but they are especially tasty for breaking your fast over Yom Kippur. Creamy potatoes wrapped in butter puff pastry? Yes please!

It's a very simple recipe and you can fill the knishes with whatever your little heart desires. I think next time, I'll try meat knishes and/or broccoli in addition to potato! Oh, and please don't judge me for using instant potatoes. It's a heckuva lot easier to make them smooth and rollable if you don't have to mash them by hand.

But they are worth it! We had an absolute smorgasboard for Break Fast this year (as usual!) and everything disappeared from the table. I did catch the dog licking up puff pastry crumbs from the floor, so I know she approves of the knishes. Even the little kids liked them, which is a win in my book!

Ingredients:

1 package puff pastry, thawed

Potato Buds (or potatoes mashed by hand)

1 egg

1 onion, chopped

Salt and pepper, to taste

Olive oil

Instructions:

Preheat oven to 350. Thaw out the puff pastry according to instructions, and pinch the seams together so it's in one solid piece.

Sautee up the onions, set aside. Make the mashed potatoes, either by following box instructions or by hand. If you're doing it by hand, you might want to consider pureeing them so they aren't too lumpy. Think true "mashed" potatoes instead of the trendy "smashed" potatoes! Combine potatoes and onions together. Stir in the egg as a binder.

Place the puff pastry sheet on a lightly greased baking sheet, and lay out a line of filling on the end closest to you. Gently roll the pastry away from you, tucking up the edges as you go, so the filling won't spill out. It's a little messy. It helps to have a towel handy! Lay it seam side down, and repeat with the second pastry roll.

Brush the tops of the rolls with a little melted butter or egg wash, and score the top. I like to score it where I'll eventually end up cutting the completed knishes. This lets the steam out, and helps as a guide for serving portions.

Bake for about 25-30 minutes, until the pastry is golden brown and flaky. Allow to cool slightly before cutting into slices and then serve warm.