Recipe By Sarah Dipity
Published Jun 19th
Prep 2h Cook 1h Additional - Ready In 3h
Servings 5 dozen Calories 80.3

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

Recipe Ingredients

  • 7 baking potatoes, peeled and cubed
  • ¼ cup vegetable oil
  • 2 onions, chopped
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt
  • 2 teaspoons white sugar
  • 1 teaspoon minced garlic
  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup warm water
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 2 egg yolks
  • 2 tablespoons milk

Cooking Directions

  1. 1 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.
  2. 2 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  3. 3 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.
  4. 4 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.
  5. 5 Bake in the preheated oven until golden brown, 35 to 45 minutes.

Nutrition Facts

  • Calories 80.3
  • Carbohydrate 11.3 g
  • Cholesterol 13.1 mg
  • Fat 3.2 g
  • Fiber 0.8 g
  • Protein 1.7 g
  • Saturated Fat 0.5 g
  • Sodium 121 mg
  • Sugar 0.6 g


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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.
  4. 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 - Read more ...
  5. 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.
  6. 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 - Read more ...
  7. 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!
  8. 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
  9. 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. - Read more ...
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