📝 About This Recipe
A quintessential staple of New York’s Lower East Side, the knish is the ultimate Jewish comfort food—a pillowy, savory pastry stuffed with seasoned mashed potatoes and caramelized onions. This recipe features a thin, flaky dough that shatters slightly upon biting, revealing a rich, buttery interior that warms the soul. Whether enjoyed as a street-food snack or a holiday appetizer, these hand-held treasures are a masterclass in simple, rustic satisfaction.
🥗 Ingredients
For the Pastry Dough
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup Vegetable oil (neutral oil like canola or grapeseed)
- 1/2 cup Warm water
- 1 teaspoon Apple cider vinegar (helps tenderize the gluten)
- 1 large Egg (at room temperature)
For the Potato Filling
- 2 pounds Russet potatoes (peeled and cubed into 1-inch pieces)
- 2 large Yellow onions (finely diced)
- 4 tablespoons Schmaltz (chicken fat) or Butter (schmaltz provides the most authentic flavor)
- 1 1/2 teaspoons Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Garlic powder
For the Egg Wash
- 1 large Egg
- 1 tablespoon Water
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, baking powder, and salt. Create a well in the center.
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2
In a separate measuring cup, whisk the oil, warm water, egg, and vinegar. Pour the wet ingredients into the flour well and stir with a wooden spoon until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for about 3-5 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes (this is crucial for rolling it thin later).
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4
While the dough rests, place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
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5
While potatoes boil, melt the schmaltz or butter in a skillet over medium heat. Add the diced onions and cook, stirring occasionally, for 15-20 minutes until they are deeply golden and caramelized.
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6
Drain the potatoes and return them to the pot. Mash them thoroughly until smooth (avoid adding milk or cream to keep the texture dense enough for the pastry).
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7
Fold the caramelized onions (and their fat), salt, pepper, and garlic powder into the mashed potatoes. Taste and adjust seasoning. Let the filling cool completely.
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8
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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9
Divide the rested dough into two equal pieces. On a floured surface, roll one piece into a very thin rectangle, roughly 10x12 inches.
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10
Place half of the potato filling in a long log shape along the bottom edge of the dough, leaving about an inch of space at the bottom and sides.
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11
Roll the dough up and over the potato filling like a jelly roll, creating a long cylinder. Pinch the seam to seal.
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12
Using the side of your hand (in a sawing motion), 'cut' the log into 6 individual knishes. This pinching motion seals the ends. Repeat with the second piece of dough and remaining filling.
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13
Place the knishes on the prepared baking sheet, standing them upright on one of the pinched ends. Use your thumb to press a small indentation into the top of each.
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14
Whisk the egg and water for the egg wash. Brush each knish generously to ensure a glossy, golden finish.
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15
Bake for 35-40 minutes until the pastry is deep golden brown and crisp. Let cool for 10 minutes before serving.
💡 Chef's Tips
For the most authentic flavor, use schmaltz (rendered chicken fat) rather than butter in the filling. Ensure the potato filling is completely cool before rolling; warm filling will steam and tear the delicate dough. Don't be afraid to roll the dough extremely thin—it should be almost translucent for the best texture. If the dough is resisting while rolling, let it rest for another 10 minutes to relax the gluten. Leftover knishes reheat beautifully in a 350°F oven or an air fryer to regain their crispness.
🍽️ Serving Suggestions
Serve warm with a side of spicy brown deli mustard for a classic NYC experience. Pair with a hot bowl of Matzo Ball soup or Borscht for a complete traditional meal. Serve alongside sour cream and chopped chives for a cooler, creamy contrast. Enjoy with a crisp glass of seltzer or a Dr. Brown's Cel-Ray soda. Accompany with a side of crunchy fermented pickles to cut through the richness.