Traditional knish recipe

Traditional knish recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

These are small Jewish savoury pastries with a potato and onion filling.

35 people made this

IngredientsServes: 60

  • 7 large potatoes, peeled and cubed
  • 4 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt
  • 2 teaspoons caster sugar
  • 1 teaspoon minced garlic
  • For the pastry
  • 2 eggs
  • 120ml vegetable oil
  • 235ml warm water
  • 1 teaspoon salt
  • 500g plain flour
  • 2 egg yolks
  • 2 tablespoons milk

MethodPrep:2hr ›Cook:1hr ›Ready in:3hr

  1. Place the potatoes in a large pot with lightly salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat vegetable oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened, about 5 minutes. Combine potatoes and onions in a large bowl; season with salt, pepper, sugar and garlic. Mash until smooth; set aside.
  2. Preheat an oven to 190 C / Gas 5. Line a baking tray with non-stick baking paper.
  3. Beat eggs, 120ml of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 23x33cm. Slice the rolled dough in half lengthways, then spread the potato mixture down the centre of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling - you should end up with six logs.
  4. Cut each log into 2.5cm slices and place cut side down on the baking tray. Gently press the edges of the dough toward the centre of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
  5. Bake in the preheated oven until golden brown, 35 to 45 minutes.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (30)

by sarah

This is my recipe. I just wanted to let people know that the dough in this recipe is not of the flaky pastry variety. This is more of a very thin strudel-like casing. If you are looking for the flaky pastry type dough, you could roll out a thawed puff pastry sheet and use that. Oh, and you really don't need 1/4 cup of vegetable oil for the onions...I think that's a typo. Just use enough oil to saute them.-11 Dec 2009

by Julia I.

Excellent. To see photos of these being prepared, visit my facebook page (look up Izenberg's Catering - in Conshohocken, PA). When there, click on photos and look for them.-21 Jul 2011

by ginger

This is an excellent, easy recipe! The filling is simple yet flavorful, and you can easily create variations by adding cheese, meat, or other vegetables. The pastry was easy to handle, cooked well, and tasted delicious. The one problem was that the filling bubbled out the bottom and sides during cooking, so seal them nice and tight, and leave a vent in the top. I will definately be making these again!-06 Mar 2011

For the dough

  • 2 eggs
  • 1/2 Teaspoon salt
  • 1 Teaspoon baking powder
  • 2 Tablespoons vegetable oil
  • 1 2/3 Cup all-purpose flour
  • egg wash

For the cream cheese filling

  • 8 Ounces cream cheese, softened
  • 4 Tablespoons sour cream
  • 1 egg, lightly beaten
  • 4 Tablespoons chopped chives
  • 1/2 Teaspoon black pepper

For the meat filling

  • 2 Tablespoons olive oil
  • 1/2 Pound ground beef
  • Salt and pepper, to taste
  • 1 onion, chopped

The Knish

American food writer Suzanne Hamlin sent me a piece she wrote about the knish, which she calls New York&rsquos favorite nosh. She says: &ldquoIf you&rsquove never eaten a knish you can&rsquot call yourself a New Yorker. If you&rsquove only eaten one you probably didn&rsquot get the right one. They were sold from pushcarts at the turn of the century. Now there are knisheries, knish nosh establishments, and knish kings, but they are still sold on the street. In Russia and Eastern Europe they were small. In New York they have become huge, like big oversized buns the size of a squashed tennis ball with a thin crisp crust. You also find them as dainty little canapés, sometimes made with strudel dough, and just about everything is used as filling, from liver, chicken, mushrooms, and nuts to spinach and rice. But the favorites are still the old traditional onion and mashed potatoes and kasha [buckwheat groats].&rdquo

In France the pies are known by their Russian name, &ldquopiroshki,&rdquo and also as &ldquobeiglach.&rdquo Pies are legendary in Russian folklore and fairy tales. They are usually served as zakuski, and sometimes to accompany soup. Pir means &ldquofeast&rdquo in Russian, and they are indeed special‑occasion foods. For the Jews they were the ideal bites to pass around at events such as a circumcision a Shalom Zachor, the first Friday evening after the birth of a boy to welcome him into the family a pidyon haben or &ldquoredemption&rdquo of a firstborn boy, a month after his birth and of course betrothals, bar mitzvahs, and the like.

Various doughs are used to make these pies. In New York the pastry is made with egg or potato‑based. In France they use puff, shortcrust, and a yeast dough. Traditional fillings are meat, chicken liver, mashed potatoes, kasha, mushroom, curd cheese, cabbage, sauerkraut, salmon, and a sweet rice cooked in milk.

Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf.

Recipe Summary

  • 5 pounds baking potatoes, peeled and cubed
  • ½ cup vegetable oil
  • 2 large onions, chopped
  • salt and pepper to taste
  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup warm water
  • 1 teaspoon salt
  • 5 cups all-purpose flour, or as needed

Place potatoes into a pot with enough water to cover them. Bring to a boil, and cook for 5 to 10 minutes, or until tender. Drain and set aside if onions are not yet ready.

While the potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Mix the onions and their oil into the potatoes, and mash until smooth. Season with salt and pepper, and set aside while you make the dough.

In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until the dough is stiff enough to remove from the bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough.

Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.

Cut off a piece of dough about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along one of the long sides. Roll the dough around the filling towards the exposed strip, and gently press to seal. If you've done this step correctly, the dough will be shaped like a snake filled with potato filling. Repeat the process with remaining dough and filling.

Place the potato filled rolls onto the prepared cookie sheet, and cut into 1 inch pieces using a pizza cutter.

Knish Recipe

Put half the flour into a mixing bowl and stir in oil with a fork.
Add water and salt and mix until the mixture forms a dough.
Toss on a floured board work in remaining flour, and knead until the dough is smooth and elastic.
Cover and chill for 1 hour or longer.
Roll the dough out on a board as thin as possible.
Pull and stretch it into a long rectangle.
Cut into 3-inch circles. Put a tablespoon of filling, below, on each circle.
Draw the edges of the circle together over filling and pinch together to seal uncooked knish.
Brush with vegetable oil.

Bake on a greased baking sheet at 350º F for about 45 minutes, until dough is well browned.

Traditional Potato Knish Recipe Filling

Mash 5 freshly boiled potatoes and mix with 1/3-cup ground crisp cracklings made with chicken skin. (gribines)

Chicken Knish Filling
Crumble 2 matzos and soak until soft in 1/4-cup chicken gravy or chicken soup. Combine with 1 cup finely chopped chicken. Season well with salt, pepper and cayenne and add enough chicken fat to make a soft mixture.

Mexican-style Knish Recipe Filling

In a 2-quart saucepan, boil 1 quart of water.
Add 1 pound of stewing beef, cover and cook for 2 hours on a low heat.
In the last hour, add 1 package of burrito seasoning mix.
Drain the meat in a colander.
Shred the meat with a fork
Squeeze out as much water as possible from the meat.
Finely dice one medium tomato.
Finely chop 2 tablespoons of pickled jalapeno slices (mild or spicy…your choice)
In a food processor, finely chop one small onion
Mix together the shredded beef, tomatoes, chopped jalapenos and onion.
Add salt and pepper to taste.

Italian Knish Filling

Finely chop 2 tablespoons of Italian flat-leaf parsley
Finely mince 3 garlic cloves.
Remove the casings from 1 pound of Italian turkey sausage.
Crumble and brown the meat in a little olive oil.
Stir in 3 Tablespoons of your favorite Italian pasta sauce.
Add the parsley and the garlic and cook for 2 minutes.
Add 1 ½ Tablespoons of seasoned bread crumbs and stir.
Add salt and pepper to taste.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in the Tampa/St. Petersburg/Sarasota area of Florida.

Baked Sweet Potato Knish Recipe

This knish recipe makes about 16-18 medium-sized knishes


2 ½ cups flour (I use almond flour for a gluten-free version)
¾ teaspoon salt
½ teaspoonꂺking powder
½ teaspoon honey
3 eggs, plus 1 egg yolk for optional egg wash
3 tablespoons coconut oil, melted, plus extra for brushing
1 teaspoon apple cider vinegar
1/4 cup sparkling water, more if necessary

1 ½ pounds of sweet potatoes, peeled (about 5 medium potatoes)
2 tablespoons coconut oil, melted
1 egg
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon dry ginger
honey to taste

In a medium mixing bowl, sift together flour, salt and baking powder, and set aside. Beat 3 eggs, honey, coconut oil and vinegar together in a separate bowl. Add about 1/4 cup of sparkling water. Be sure to keep the mixture bubbly by whisking gently.

Slowly add the flour mixture by ½ cupfuls to the egg mixture, stirring with a spoon. When it gets difficult to stir with a spoon, use your hands and begin kneading the mixture into a soft dough. When all of the flour mixture is added, the dough may seem too dry. If it does, add more of the sparkling water until the dough is pliable but not sticky. Knead only until it&aposs smooth.

Divide the dough into three balls and cover with a damp towel. Let the dough sit covered for 45 minutes.

Meanwhile, prepare the filling:

Cut the peeled sweet potatoes into large chunks and put them in a pot. Cover with water. Add 1 teaspoon of salt to the pot. Bring to a boil. Reduce heat to medium and let the potatoes simmer for 25 minutes, until very tender.

Drain the potatoes and add coconut oil. Mash sweet potatoes in the pot until they are smooth and fluffy. Season with pumpkin pie spices and honey. Crack an egg into the potato mixture and mix it in with a fork till well blended. Cover the pot.

Rolling out and stuffing the knishes:

Preheat the oven to 350 degrees Fahrenheit. Pour a little coconut oil into a small bowl and set aside. Flour a smooth surface where you will roll out your dough. Take one of the dough balls and pound it out with a rolling pin until thin. Gently stretch and roll the dough into a rough rectangular shape.

The dough should be stretched out to make a 10휒 inch rectangle this will take several roll/stretch cycles. Flip the dough and re-flour the surface to keep the dough from sticking to your rolling pin, or the rolling surface.

Use a sharp knife to cut that 10휒 inch rectangle out of the dough. Add the excess dough trimmings to one of the dough balls under the damp towel.

Add about 1/3 of your filling (a heaping 1/2 cup) in a layer at the bottom of the rectangle, reserving about ¾ inch of space at the bottom and on each side of the filling.

Carefully roll the dough up and over the filling towards the center of the rectangle. Use a pastry brush to brush the dough with coconut oil.

Roll the dough again towards the center, brush with oil, then roll again until the dough is completely rolled into a tube-like shape, seam-side down. Pinch the ends of the dough together to seal them shut.

Use your finger to gently mark where your knishes will be divided. You should get five knishes per roll. Use the side of your hand to cut the knishes, using a sawing back-and-forth motion to section off each knish. Using a knife doesn&apost work as well, because your knishes sides won&apost be sealed.

Repeat the process with the remaining two dough balls.

Grease a cookie sheet, then place the knishes at least 1 ½ inches apart. Crack 1 egg into a small bowl and beat it together with a little water.

Optional: Beat the egg yolk with a little water, then brush each knish with a layer of yolk for a nice golden sheen. If you&aposd prefer, brush them with melted coconut oil instead of egg wash.

Put the knishes in the oven and bake them for 35-40 minutes till golden.

Like the sweet potatoes but prefer latkes for your potato dish? Try these Sweet Potato Latkes instead.

Potato knish, two ways

Where have I been, you ask? Did I fly off to a small Caribbean island again, only to return to rub it in? Did my book project or adorable distraction eat me alive again? For once, no. I have actually been out climbing another (slightly smaller) culinary Mount Everest for you, and I have returned bearing not one, but two recipes.

I’ve been wanting to make potato knish almost as long as I’ve had this site. I thought I’d finally tackle it this winter, when carbs-for-warmth are the order of the day but New York up and decided to not have a winter this year and so it was a 60 degree day or never. I’m glad I went with it as knish are quintessentially old New York, brought to the Lower East Side tenements by Jewish Eastern European immigrants who knew, like most of our forefathers did, how to stretch staples into belly-filling delights.

The first knish bakery set up shop just down the street from me in 1910 (from 1890 to 1910, it was operated from a pushcart, or you know, the original taco truck) and as Milton Glaser and Jerome Snyder delightfully note in their 1968 book, The Underground Gourmet, “No New York politician in the last 50 years has been elected to office without having at least one photograph showing him on the Lower East Side with a knish in his face.” That knishery, Yonah Schimmel, still exists (with its original dumbwaiter, and never-shared recipes) and while I know that these days the word knish means many things to many people, I’m going to defer to their approach: dough-wrapped, potato-filled and baked. Or, as the current owner told the New York Times on the shop’s 100th anniversary, “I don’t mean to insult anyone else, but a knish is round, baked and made of potato or mixed with potato. It’s not square. It’s not fried.”

Well, I will mostly defer to it. I did, in fact, make a very classic potato knish, with mashed Russet potatoes and caramelized onions. But I couldn’t stop there I never can. I made a second batch with red potatoes, cream cheese, caramelized leeks and kale (kale!). If you’re clutching your pearls right now over my red potato-and-leek sacrilege, however, don’t, because I was thisclose to also adding bacon and think I showed remarkable restraint. (Though, no need for you to.)

They’re both as excellent as you would expect from carbs, wrapped in more carbs, brushed with egg, baked until flaky outside and steamy inside and filling enough to require the cancellation of all other meals for the remainder of the day. But the latter one is, in fact, knish of my wildest dreams, a bit part of each of my cooking religions — French, Eastern European and Vaguely Nutritionally Balanced, and packed with so much flavor, you might even skip the spicy mustard. I won’t tell.

Classic Potato Knish
Dough and technique adapted, just barely, from Joe Pastry

What took so long for me to make these? I was scared, people. The recipes I found online were few and far between and looked… dubious. It was until I met Joe Pastry (and by “met” I mean, became obsessed with his site and I’m sorry, but do you bake? Because if you do, you’d be crazy not to read his entire archives, right this very minute) and gazed at his crystal-clear step-by-step photos that I knew I could not only pull them off at home but that I had to use his recipe. Once again, Joe did not fail.

This dough is excellent, not only because it produces the soft, flaky dough that are the epitome of the knish experience, but because once it comes together (quickly), it can be used now or later, up to three days later, kept refrigerated. The dough can be used to make the classic Russet-and-caramelized-onions filling here, or the non-traditional Red Potato, Leek and Kale one below.

Updated 3/17 to increase the amount of water from 1/4 cup to 1/2 cup. Joe’s original recipe calls for 1/2 cup but, strangely, I found I only needed 1/4 cup. Based on responses from commenters, it sounds like most people needed the higher amount.

Yield: 6 3-inch hearty knish, though you can make them any size you please (larger for Yonah Schimmel-style, smaller if you, like most people, cannot eat more than half of one)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1/2 cup vegetable oil (Joe also recommends schmaltz, or rendered chicken fat, if you’ve got some)
1 teaspoon white vinegar
1/2 cup water (see Update, above)

1 1/2 pounds (about 3 medium) russet potatoes, peeled and quartered
1 small yellow onion, peeled and diced small
1 tablespoon vegetable or olive oil
1 tablespoon unsalted butter
1/2 teaspoon table salt
Freshly ground black pepper

To finish
1 large egg yolk
1 teaspoon water

Make dough: Stir together your dry ingredients in the bottom of a medium/large bowl. In a small bowl, whisk together the egg, oil, vinegar and water. Pour it over the dry ingredients and stir them to combine. Once the mixture is a craggy, uneven mass, knead it until smooth, about a minute. Place the dough back in the bowl and cover it with plastic wrap. Set it aside for an hour (or in the fridge, up to 3 days) until needed.

Meanwhile, prepare filling: Put potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until potatoes can be pierced easily with a knife, about 20 minutes. Drain, then transfer to a large bowl to cool.

Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they’re fully melted and a bit sizzly, add onions and reduce to medium-low. Cook, stirring frequently, until deeply caramelized, which will take about 45 minutes. Can you do this in less time? Of course. But the flavor won’t be as intense. Transfer to bowl with potatoes and mash together until almost smooth. (A few lumps make it taste more “traditional,” IMHO.) Stir in salt and many grinds of black pepper and set the filling aside.

Assemble knish: Line a large baking sheet with parchment paper and preheat your oven to 375 degrees.

If your dough has sweated some beads of oil while it rested, fear not, you can just knead it back into an even mass. Divide the dough in half. On a well-floured surface, roll the first half of the dough into a very thin sheet, roughly in the shape of a 1-foot square, but really, no need to be rigid about it. For moderate size knish (smaller than the traditional “doorstops” but still hefty, about 3 inches across), create a 2-inch thick log from half your potato filling across the bottom of your dough. Roll the filling up in the dough like you were rolling a cigarette (which, of course, we would never), but not too tight. A tiny amount of slack will keep the dough from opening in the oven. Keep rolling until the log has been wrapped twice in dough. Trim any unrolled length and add it to the second half of the dough it can be used again. Repeat the process with the second half of your dough and second half of filling you might have a small amount of dough leftover.

Trim the ends of the dough so that they’re even with the potato filling. Then, make indentations on the log every 3 to 3 1/2 inches (you’ll have about 3, if your log was 1 foot long) and twist the dough at these points, as if you were making sausage links. Snip the dough at each twist, then pinch one of the ends of each segment together to form a sealed knish base. Use the palm of your hand to flatten the knish a bit into a squat shape and from here, you can take one of two approaches to the top: You can pinch together the tops as you did the bottom to seal them indenting them with a small dimple will help keep them from opening in the oven. You can gently press the dough over the filling but leave it mostly open, like the knish you would get on Houston Street. Or, you can half-ass it (okay, that’s a third option, and watch your language, Deb), like I did, closing them but not sealing them well because you are indecisive. But why would you want to do a thing like that?

Bake knish: Arrange knish on prepared baking sheet so that they don’t touch. Whisk egg yolk and water together to form a glaze and brush it over the knish dough. Bake knish for about 45 minutes, rotating your tray if needed for them to bake into an even golden brown color. I have burnt my mouth on every knish I have ever taken a bite of because that potato filling, it packs heat. Don’t do as I always do and let them cool a little bit before digging in. Spicy mustard is a traditional accompaniment, but I like a dollop of sour cream too. I won’t tell if you don’t.

Red Potato Knish with Kale, Leeks and Cream Cheese

Follow the dough and assembly directions above, but replace the Russet and caramelized onion filling with this one. You might never go back to tradition once you do.

1 1/2 pounds medium red potato (about 3 to 4), peeled and quartered
1 big leek (about 1/2 pound), white and light-green parts only, halved lengthwise, and thinly sliced (you’ll clean the grit out in a moment)
1 tablespoon vegetable or olive oil
1 tablespoon unsalted butter
1 generous cup lacinato kale ribbons (about 3 ounces or 1/4 to 1/3 bundle), tough stems and ribs removed and leaves cut into strips (you’ll wash it in a moment)
1/2 teaspoon table salt
Freshly ground black pepper
3 ounces cream cheese, at room temperature

Cook potatoes: Put potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until soft, about 20 to 25 minutes. Drain, then transfer to a large bowl to cool.

Meanwhile, prepare leeks and kale: Fill a medium bowl with very cold water and drop in leek rings. Swish them around with your fingers, letting any sandy dirt fall to the bottom. Scoop out the leeks and drain them briefly on a towel, but no need to get them fully dry. Do the same with the kale, but you can leave the leaves to nearly fully dry, patting them if necessary, on the towels while you cook the leeks.

Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they’re fully melted and a bit sizzly, add the leek slices. Reduce heat to low, cover with a lid and cook leek for 20 minutes, stirring occasionally. Raise heat back to medium, add the kale ribbons and cook until they wilt, about 5 minutes.

Transfer mixture to bowl with potatoes, add the cream cheese and mash together until combined. Stir in salt and many grinds of black pepper and set filling aside.

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Super Easy Potato Knishes

My grandmother’s delicious potato knishes are flaky and melt-in-your-mouth despite the shortcuts that cut the recipe time in half. A great appetizer or side. Don’t count on leftovers!

Potato knishes are a Jewish classic. They are essentially little bites of mashed potatoes wrapped in a dough and baked to a golden brown. My grandmother, born in 1895, made them for special occasions and I loved them.

In the 70’s when I was in University, I had a craving for potato knishes, so I called my grandmother and asked her how to make them. I braced for the labor-intensive instructions for this coveted recipe…

“Ok, says Bubbie. First, you buy [Gainsborough] puff pastry dough”.

“Seriously?”, I asked. “Your famous knishes are made with bought pastry dough?”

“Yes, says Bubbie, and then you buyinstant mashed potatoes”.

[Shocked silence]. “Instant? you use instant potatoes?” I asked.

“Yes, says Bubbie. And make sure you add some Lipton onion soup mix from the package to give it some good flavour”

OMG. Did my Bubbie over-embrace the new age? But I couldn’t argue with those super delicious, flaky, melt-in-your-mouth knishes, could I?

To this day, I re-create my grandmother’s knish recipe, but I now use real mashed potatoes (which, by the way, are easy to buy if you’re so inclined) and I add my own fried onions. The rest of the recipe is pretty much the same.

Why change what’s great? And why spend two hours making knishes when one will do? Nowadays, you don’t even have to roll the dough – it comes in sheets.

So give them a try, shortcuts and all. I’ve never met anyone who didn’t love them. They are simply my Bubbie’s delicious knishes. Appetizer or side dish.

Busy in Brooklyn

As a recipe developer, it’s not often that I make other peoples recipes, and when I do, it’s often ones that have been in my family for years. I usually find myself cooking my mom’s dishes around the High Holidays – there’s just something about the Days of Awe that makes me want to connect to my roots, and how more so than with food.

Mom’s potato knishes are a staple at every holiday meal, and it has always been my favorite, because, well… potatoes. It’s probably the only time you’ll see me using margarine – EVER – because coconut oil just doesn’t fly here and to keep the knishes pareve, I’ve got no other choice. Plus, puff pastry is basically 80% margarine anyway, so what’s a little more, amiright?

What I love about this recipe is that the filling makes enough to fill 3 whole rolls and they freeze great! And since they’re frozen unbaked, they taste like you just made them when you bake them up before serving. = a perfect recipe for long holidays like Succos coming up! If you have a custom to eat stuffed foods for the Harvest Holiday, I’ve got you covered there too!

8 russet potatoes, peeled and diced
3 medium onions, sliced into half moons
3 tbsp olive oil
2 eggs
1/2 stick trans-fat-free margarine
salt and pepper, to taste
3 sheets puff pastry, thawed
1 egg + 1 tbsp water, for egg wash
1-2 tbsp sesame seeds

Preheat oven to 375 degrees.

Add the potatoes to a pot and cover with salted water. Bring to a boil and simmer until the potatoes are fork tender. Drain well.

While the potatoes are cooking, heat the olive oil in a large skillet. Add the sliced onions and saute until deeply browned and caramelized.

Using a potato masher, mash the potatoes until no lumps remain. Add margarine, onions, salt and pepper. Once the mixture is cool, add in the eggs and stir until creamy.

Unfold the puff pastry onto a sheet of parchment paper and roll it out to form a large rectangle. Spread the potato mixture over it and starting from the longer side, roll up the pastry like a jelly roll with the seam on the bottom. Lift the parchment paper and place the roll on a baking sheet. Brush with egg wash and sprinkle with sesame seeds. Cut slits into the pastry and bake until puffed and golden brown.

Repeat with remaining puff pastry and potatoes.

NOTE: This recipe can be prepared 2 days ahead. Cover and refrigerate before baking. Brush with egg wash and sprinkle with sesame seeds before baking. Alternatively, you can freeze the roll before baking, brush with egg wash and sesame seeds and bake frozen.

VARIATION: You can also try this with sauteed cabbage to make cabbage knishes or sauteed mushroom and onions.

Watch the video: The Goldbelly Show: Yonah Schimmel Knishes (June 2022).


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