Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions.

Recipe Summary

prep:
2 hrs
cook:
1 hr
total:
3 hrs
Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes into a large pot and cover with salted water. Bring to a 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 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.

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  • Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Beat eggs, 1/2 cup 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 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.

  • Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center 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.

  • Bake in the preheated oven until golden brown, 35 to 45 minutes.

Nutrition Facts

80 calories; protein 1.7g 3% DV; carbohydrates 11.3g 4% DV; fat 3.2g 5% DV; cholesterol 13.1mg 4% DV; sodium 121mg 5% DV. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/12/2009
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. Read More
(142)

Most helpful critical review

Rating: 3 stars
12/18/2009
The flavor was excellent, however it did not look like yours. Yours looks like you wraped the dough around the potato mixture individualy, and pinched together on top. Where did I go wrong? Your instructions were a bit ambiguious Read More
(29)
37 Ratings
  • 5 star values: 27
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/11/2009
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. Read More
(142)
Rating: 5 stars
07/21/2011
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. Read More
(39)
Rating: 5 stars
03/07/2011
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! Read More
(30)
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Rating: 3 stars
12/18/2009
The flavor was excellent, however it did not look like yours. Yours looks like you wraped the dough around the potato mixture individualy, and pinched together on top. Where did I go wrong? Your instructions were a bit ambiguious Read More
(29)
Rating: 5 stars
06/24/2011
These came out perfectly! I was so impressed. I am typically not good at making any kind of dough, but I followed exactly and it came out the perfect texture and thickness. It was also very pliable, and I found it easy that once I cut the logs into pieces, to pull the edges together and kind of wrap them around the bottoms to form a ball. I know it's not kosher, but I added cheese and butter to mine and I thought the potato mixture was some of the best I ever had. I think I will start using it for my normal mashed potato recipe. Read More
(15)
Rating: 2 stars
09/29/2011
The filling was amazing. That being said, I've talked with my fully raised Jewish grandmother and more than a few devout Jews who keep kosher and they've all agreed that the casing is all wrong. I'd suggest using a casing more flaky/buttery with club soda and margarine for a more savory and delicious taste. This casing will only taste good with intense meat flavors, imo. Read More
(14)
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Rating: 5 stars
09/17/2010
These were fantastic! I made them for a New York-themed potluck at work. No one here had eaten a knish before, but everyone enjoyed them. The dough is thin and delicious and the potato filling is surprisingly flavorful for something so simple. Thanks for the recipe! Read More
(12)
Rating: 5 stars
04/13/2011
Well I was in a rush to make these last night for a potluck and they turned out great. Thanks for a simple recipe! My Jewish and vegetarian friends liked them a lot. I used Irish butter instead of veg oil and served them with Gorgonzola cheese sauce. Yummie. Read More
(11)
Rating: 5 stars
08/07/2016
I made this recipe three times and I think it is a really good one! They taste very authentic. I did make some changes though. I used two fresh garlic cloves, chopped fine and added them to the onions once they were translucent. I used the sugar to caramelize the onions rather than add it directly to the potato mixture and added some chicken stock for smoother mashed potatoes. Finally, after I rolled the dough I cut it into squares and put a 2-tbsp scoop of the potato into each square and pulled the dough around it so it looked like a beggar's purse. I found this method much easier than cutting the logs into 1-inch pieces. I plan to make these again very soon! Read More
(10)
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