Recipe By Cathy Johnston
Published Jun 8th
New York Knish – Yo!
Prep 30m Cook 40m Additional - Ready In 1h 10m
Servings 12 pastries Calories 231.5

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

Recipe Ingredients

  • 6 large Yukon Gold potatoes, peeled
  • ¼ cup butter
  • 1 large onion, chopped
  • 1 cube chicken bouillon, crumbled
  • salt and pepper to taste
  • 18 sheets phyllo dough
  • ¼ cup butter

Cooking Directions

  1. 1 Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  2. 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. 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. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  5. 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. 6 Bake in a preheated oven 30 to 40 minutes, or until golden brown.

Nutrition Facts

  • Calories 231.5
  • Carbohydrate 32.8 g
  • Cholesterol 20.4 mg
  • Fat 9.5 g
  • Fiber 2.2 g
  • Protein 4.2 g
  • Saturated Fat 5.3 g
  • Sodium 294.2 mg
  • Sugar 0.6 g


  1. I haven't had a NY knish since I left home in 1989.. The taste is there but the phyllo dough dont cut it.. It needs a better dough..
  2. 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: Thank you!! :)
  3. 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
  4. These were great. I put cheddar cheese in half of mine, and we liked them both ways. Definitely would make again.
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. Great potato dish!
  8. 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.
  9. 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 - Read more ...