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New York Knish - Yo!

Rated as 3.88 out of 5 Stars
2

"Looking for that New York knish? Well, this is pretty darn close! This will take you right back to the streets of New York!"
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Ingredients

1 h 10 m servings 232
Original recipe yields 12 servings (12 pastries)

Directions

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  1. Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  2. While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
  3. In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
  4. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  5. Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
  6. Bake in a preheated oven 30 to 40 minutes, or until golden brown.

Nutrition Facts


Per Serving: 232 calories; 9.5 32.8 4.2 20 294 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used light earth's balance non hydrogenated margerine in the potato mixture, I added half the amount of salt. I made this into one very long knish instead of individual ones. I sprayed PAM in ...

Most helpful critical review

I knew the crust wouldn't be the same by using phyllo dough...but the inside was salty and the whle thing was way too greasy. The other knish recipe on this site is way closer to a real NY styl...

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I knew the crust wouldn't be the same by using phyllo dough...but the inside was salty and the whle thing was way too greasy. The other knish recipe on this site is way closer to a real NY styl...

I used light earth's balance non hydrogenated margerine in the potato mixture, I added half the amount of salt. I made this into one very long knish instead of individual ones. I sprayed PAM in ...

I made these on Sunday. they were easy and pretty fast. I've never made or had knish before so I took them to my Jewish New York friend to criticize. Every one who cooks knows the look of "Dude,...

Great potato dish!

I made lots of changes. First I did not add salt because I knew that was too much, and I am on a low sodium diet, and I used regular salted butter. Second, I drained the onions before adding t...

These were great. I put cheddar cheese in half of mine, and we liked them both ways. Definitely would make again.

They were wonderful and very authentic. The phyllo dough was very hard to work with though so replacing it with something that dose the same thing but is easier to work with may be a good idea...