Sweet Apple Knishes

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Buttery dough surrounds cinnamon-spiced apples for the perfect afternoon treat. Try this dessert knish!

Prep Time45

Cook Time30

Resting Time2

Total Time3 15

Course: Snack

Cuisine: Eastern European, Jewish

Keyword: Desserts, Snacks

Servings: knishes

Calories: 241kcal

Author: The Modern Knish

Ingredients

Knish Dough

6 tablespoons aquafaba (liquid from canned chickpeas)
2¼ cups unbleached all-purpose flour, plus extra for rolling out dough
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon salt
½ cup non-dairy butter, cubed
½ cup water

Apple-Cinnamon Filling

4-5 apples coarsely chopped
1 tablespoon granulated sugar
1 teaspoon cinnamon

Glaze

1 teaspoon agave
2 teaspoons water
1 tablespoon decorating sugar for sprinkling

Instructions

Make the knish dough. Add the aquafaba to a small bowl. Use a hand mixer to whip the aquafaba until it is thoroughly foamy (about 1 minute). Set aside.
Add the flour, sugar, baking powder, and salt to a large bowl. Whisk to combine.
Add the non-dairy butter to the dry ingredients and use a pastry blender or two knives to cut the butter into the dry ingredients. The ingredients should be well integrated, but it's okay if some small pieces of butter remain - this will make the knishes flakier!
Add the water to the whipped aquafaba and beat with the hand mixer to combine. Add the aquafaba-water mixture to the other ingredients and mix well with a wooden spoon. The dough will be sticky and wet, but it should come together in a very loose ball.
Wrap the dough tightly in plastic wrap. Refrigerate for at least two hours, or overnight.
Make the filling. Place the apples, cinnamon, and sugar in a bowl and stir to combine.
Warm a skillet over low-medium heat and add the apple mixture to the skillet. Saute for about 5-10 minutes, stirring occasionally, until the apples have softened (don't overcook them, or they will be become gooey).
Remove the apple mixture from heat and allow it to cool for a few minutes. Then, transfer it to an airtight container and store in the fridge while the dough rests.
Assemble the knishes. After two hours or when you are ready to assemble the knishes, preheat the oven to 400°F. Line a baking sheet with parchment paper. Turn the knish dough out onto a generously floured surface and turn it over a few times to coat with flour. Roll the floured dough out into a large rectangle, sprinkling flour as needed if the dough feels sticky.
Using a sharp knife or bench scraper, divide the dough into two long rectangles, cutting from left to right as you are facing the dough. Place five portions of apple-cinnamon filling, each about two tablespoons' worth, across each rectangle of dough (for 10 total portions). There should be at least a ½-inch in between each scoop of filling.
Use your knife or bench scraper to cut the dough in between the scoops of filling, so that you now have 10 pieces of dough, each with a scoop of filling. Gently roll the first piece of dough around the filling, from top to bottom, sealing the edge with your fingers. Twist one end of dough, and then the other, and then turn upright; the top and bottom of the knish should now be sealed. Repeat this process for the remaining nine knishes.
Bake the knishes. Combine 1 teaspoon of agave with 2 teaspoons of water in a small bowl. Place the knishes on the parchment-lined baking sheet, then brush the top of each knish lightly with the agave-water mixture. Sprinkle with decorating sugar. Bake for 26-30 minutes, or until the knishes are golden brown.
Allow the knishes to cool on the baking sheet for 15-20 minutes before serving.

Notes

Knishes can be stored in an airtight container in the refrigerator for up to five days. For best results, reheat in the oven at 350ºF for 10-15 minutes.
To obtain the aquafaba, drain the liquid (this part is the aquafaba!) from a can of chickpeas (or from cooking dried chickpeas), then set the chickpeas aside and use them for another purpose.

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