These small potato stuffed turnovers will have mouths watering before they're even out of the oven! My great grandmother brought this recipe all the way from Russia and it has been passed down 4 generations. The recipe is Jewish as was my great grandmother. She made them for Hanukkah, but being Christian we make them for Christmas dinner! Time consuming but SO worth it!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake for 30 to 45 minutes in the preheated oven, until nicely browned.

Nutrition Facts

129.3 calories; 2.6 g protein; 18.8 g carbohydrates; 7.8 mg cholesterol; 54.6 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/07/2005
I make the dough to use with leftover mashed potatoes. I then add onion cheese and either spinach or brocolli which I drain and squeeze very well to get the liquid out. I roll the dough very thin and sprinkle with paprika before baking. I cut circles and shape individual servings. They reheat well in oven and I imagine they would freeze well. Read More
(34)

Most helpful critical review

Rating: 3 stars
12/24/2006
This was OK but the dough wasn't like a real knish that you'd get at a kosher deli. i prefer a "doughier" dough and this was a little harder. Read More
(27)
13 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/07/2005
I make the dough to use with leftover mashed potatoes. I then add onion cheese and either spinach or brocolli which I drain and squeeze very well to get the liquid out. I roll the dough very thin and sprinkle with paprika before baking. I cut circles and shape individual servings. They reheat well in oven and I imagine they would freeze well. Read More
(34)
Rating: 4 stars
02/07/2005
I make the dough to use with leftover mashed potatoes. I then add onion cheese and either spinach or brocolli which I drain and squeeze very well to get the liquid out. I roll the dough very thin and sprinkle with paprika before baking. I cut circles and shape individual servings. They reheat well in oven and I imagine they would freeze well. Read More
(34)
Rating: 3 stars
12/24/2006
This was OK but the dough wasn't like a real knish that you'd get at a kosher deli. i prefer a "doughier" dough and this was a little harder. Read More
(27)
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Rating: 5 stars
11/07/2008
For the filling I used 7 potatoes 2 medium onions 4 tbs oil 2 tsp salt 1 tsp black pepper 2 tsp sugar 1 tsp minced garlic and 2 eggs. For the dough I only used 4 cups of flour. I divided the dough into thirds and rolled it out with a rolling pin. I sliced the rolled 1/3 portions with a pizza cutter in half the long way. This resulted in 6 potato filled logs. I sliced the logs into 1 1/4 inch pieces with dental floss and brushed them with an egg wash (1 beaten egg yolk 1 tbs milk). I baked them at 375F for 45 minutes. Makes 60 small knishes. I brought them to work and had one of the girls I work with (who is a self-proclaimed "expert knish eater") try one. She said the filling was right but the crust was wrong. She said it should be flaky like a pie crust. Next time I'll use a pastry crust recipe for the dough. YUM!! Read More
(18)
Rating: 3 stars
03/31/2008
there was too much filling left over it just didn't measure out right. also the dough wasn't right. im looking for a recipe close to the knish i had when i lived in new york. the dough should be flaky not hard. Read More
(11)
Rating: 3 stars
09/28/2010
I added a few more things (cheese garlic butter) to give it a more savory taste. The only problem I had with it was the crust...It's suppose to be flaky and softer so next time I'm going to just change the crust altogether. But the filler is great! Read More
(5)
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Rating: 4 stars
12/03/2008
i added chives and 2 eggs to the filling. excellent! Read More
(4)
Rating: 4 stars
04/01/2008
Fun to make and eat. A welcome change from the everyday. Read More
(2)
Rating: 4 stars
12/24/2011
Not sure what they are supposed to taste like but these were very good. The crust was very crunchy. I cut with a sharp knife not a pizza cutter as that squashed my dough. Read More
(2)