Mo Jeannet is up before sunrise baking fresh knishes at Bageland in Coral Springs - using traditional Jewish recipe he’s ...

Divide the filling between the dough pieces (about 1/3 cup each). For each knish, fold the dough over the filling to form a square. Press the edges with your fingers or the tines of a fork to seal ...

Buttery fried onions and a little dollop of mustard in the filling (this is key!) keep everything flavorful and decadent without veering off the deep end. And while I grew up ordering square, fried ...