New York Knish - Yo!

Rating: 3.7 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 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!

By CATHYNAN

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Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 pastries
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.

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  • 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.

  • In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

  • 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.

  • Bake in a preheated oven 30 to 40 minutes, or until golden brown.

Nutrition Facts

Per Serving:
232 calories; protein 4.2g; carbohydrates 32.8g; fat 9.5g; cholesterol 20.4mg; sodium 294.2mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Chef4Six
Rating: 4 stars
10/28/2008
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 between the filo dough layers instead of using butter. I wet the outside rim all around the knish with water and then pressed the top rim into the botom rim with a wet fork - so that it will be imprinted into the dough. I sprayed the top with pam and sprinkled it with toasted sesame seeds. I served this with "Mushroom Sauce" from this site. Read More
Helpful
(10)

Most helpful critical review

NYSTATEOFMIND
Rating: 1 stars
03/16/2012
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 style knish. Read More
Helpful
(41)
10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
NYSTATEOFMIND
Rating: 1 stars
03/16/2012
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 style knish. Read More
Helpful
(41)
Chef4Six
Rating: 4 stars
10/28/2008
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 between the filo dough layers instead of using butter. I wet the outside rim all around the knish with water and then pressed the top rim into the botom rim with a wet fork - so that it will be imprinted into the dough. I sprayed the top with pam and sprinkled it with toasted sesame seeds. I served this with "Mushroom Sauce" from this site. Read More
Helpful
(10)
DEVSOL
Rating: 5 stars
05/21/2013
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 You nailed it". Love the recipe. Thanks and did I mention that I'm literally dreaming up other fillings.:) Read More
Helpful
(7)
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Kristens
Rating: 5 stars
12/09/2012
Great potato dish! Read More
Helpful
(4)
Barry
Rating: 1 stars
01/09/2020
nothing like a NY knish. Phyllo dough was absolutely not the way to go too much onion it was a waste of time and ingredients Read More
Helpful
(1)
Paul Amoury
Rating: 3 stars
12/28/2015
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 to the potatoes. Third I added sour cream to the potato mixture (3 Tablespoons) and then I added a dash of Mrs. Dash to the whole thing. then I rolled them and I did brush with melted butter and baked until golden brown. It was awesome! Read More
Helpful
(1)
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Karen's Bakery
Rating: 4 stars
07/20/2017
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. The onions made a great edition to the potato mixture. Will defiantly be making it again! Read More
Sabrina Urban
Rating: 5 stars
07/21/2020
This recipe is absolutely amazing!! Super simple and we have already made 3 more times since! I just shared it in my most recent Travel From Home Video to NYC: https://www.youtube.com/watch?v=Uo5UvzZsqx0&t Thank you!! :) Read More
cowgirll
Rating: 5 stars
12/10/2017
These were great. I put cheddar cheese in half of mine and we liked them both ways. Definitely would make again. Read More
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