Description
Golden, flaky Jewish pastries filled with creamy mashed potatoes and sweet sautéed onions – a comforting and satisfying treat perfect for gatherings or cozy snacking.
Ingredients
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt (for dough)
½ cup vegetable oil
2 large eggs (1 for dough, 1 for egg wash)
½ cup water
2 pounds Yukon Gold potatoes, peeled and cubed
1 large yellow onion, finely chopped
2 tablespoons butter or olive oil
½ teaspoon black pepper
½ teaspoon additional salt (for potatoes)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking powder, and salt. In another bowl, whisk one egg with vegetable oil and water. Combine wet and dry ingredients to form a smooth dough. Cover and let rest for 30 minutes.
- Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash until smooth.
- Sauté onions in butter or olive oil over medium heat until golden. Stir onions, additional salt, and black pepper into the mashed potatoes.
- Divide dough in half. Roll one piece into a rectangle about ¼ inch thick. Spread half the potato filling along one long edge, leaving space at the ends. Roll into a log and pinch the ends closed. Repeat with the second piece of dough and filling.
- Slice each log into 3-inch pieces, pinch the sides closed, and place seam-side down on prepared baking sheet.
- Beat remaining egg and brush over knishes for a golden finish.
- Bake 35–40 minutes until golden and puffed.
- Cool slightly before serving warm with mustard, sour cream, or plain.
Notes
Filling variations: add mushrooms, swap with sweet potatoes, or mix in cheese.
For extra crunch, sprinkle sesame or poppy seeds on top before baking.
Store in the fridge up to 3 days, reheat at 350°F for crispness.
Freeze baked knishes in a single layer, then reheat directly from frozen.
Resting the dough makes it easier to roll and prevents shrinkage.
Nutrition
- Serving Size: 1 knish
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
