Classic Potato Knishes: Flaky Pastry Meets Creamy Potato Filling

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I grew up watching my grandmother roll out knish dough on her kitchen counter, the thin pastry stretching until it was almost translucent. She’d pile on the potato filling, fold it all up, and somehow these golden parcels would emerge from the oven looking like something from a professional bakery. The smell alone could draw neighbors from three apartments away.

Knishes have this wonderful working-class history in Jewish cooking. Street vendors sold them from pushcarts on the Lower East Side, and they became the ultimate comfort food for immigrants missing home. The beauty of a good knish lies in that contrast between the crispy, flaky exterior and the smooth, seasoned potato interior. It’s not fancy food, but it’s deeply satisfying in a way that fancy food sometimes isn’t.

The Secret to Perfect Knish Dough

This recipe uses a traditional oil-based dough that’s surprisingly forgiving to work with. I like to add a touch of baking powder to give the pastry a bit more lift, and I’ve found that letting the dough rest for at least 30 minutes makes rolling much easier. The potato filling gets its flavor from sautéed onions cooked until they’re golden and sweet, plus a good amount of salt and white pepper.

Getting the Potato Filling Just Right

Serve these warm as an appetizer at your next Shabbat dinner, or pack them for lunch with a simple salad. They reheat beautifully in the oven, and honestly, they’re just as good at room temperature. I often make a double batch because they disappear faster than you’d expect.

Classic Potato Knishes: Flaky Pastry Meets Creamy Potato Filling - Jewish recipe
I grew up watching my grandmother roll out knish dough on her kitchen counter, the thin pastry stretching until it was almost translucent. She'd pile on the potato filling, fold it all up, and somehow these golden parcels would emerge from the oven looking like something from a professional bakery. The smell alone could draw neighbors from three apartments away. Knishes have this wonderful working-class history in Jewish cooking. Street vendors sold them from pushcarts on the Lower East Side, and they became the ultimate comfort food for immigrants missing home. The beauty of a good knish lies in that contrast between the crispy, flaky exterior and the smooth, seasoned potato interior. It's not fancy food, but it's deeply satisfying in a way that fancy food sometimes isn't. This recipe uses a traditional oil-based dough that's surprisingly forgiving to work with. I like to add a touch of baking powder to give the pastry a bit more lift, and I've found that letting the dough rest for at least 30 minutes makes rolling much easier. The potato filling gets its flavor from sautéed onions cooked until they're golden and sweet, plus a good amount of salt and white pepper. Serve these warm as an appetizer at your next Shabbat dinner, or pack them for lunch with a simple salad. They reheat beautifully in the oven, and honestly, they're just as good at room temperature. I often make a double batch because they disappear faster than you'd expect.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 knishes
Course: Appetizer
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 3/4 cup warm water
  • 1 large egg beaten, for egg wash
For the Filling
  • 2 pounds russet potatoes peeled and cubed
  • 2 large yellow onions diced
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons kosher salt or to taste
  • 1/2 teaspoon white pepper
  • 2 tablespoons fresh parsley chopped, optional

Method
 

Make the Dough
  1. In a large bowl, whisk together flour, salt, and baking powder. Make a well in the center.
  2. Pour oil and warm water into the well. Using a fork, gradually incorporate the flour mixture until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead for 3-4 minutes until smooth. The dough should be soft but not sticky.
  4. Shape into a ball, cover with a damp towel, and let rest for 30 minutes while you prepare the filling.
Prepare the Filling
  1. Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook 15-20 minutes until very tender.
  2. While potatoes cook, heat oil in a large skillet over medium heat. Add diced onions and cook 12-15 minutes, stirring occasionally, until golden brown and caramelized.
  3. Drain potatoes thoroughly and return to the pot. Mash until smooth, then stir in the caramelized onions, salt, white pepper, and parsley if using. Taste and adjust seasoning. Let cool completely.
Assemble and Bake
  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  2. Divide dough into 12 equal pieces. On a lightly floured surface, roll each piece into a thin circle about 5 inches in diameter.
  3. Place about 1/4 cup of filling in the center of each circle. Gather the edges of the dough up and around the filling, pinching seams together to seal completely.
  4. Place knishes seam-side down on the prepared baking sheet. Brush tops with beaten egg.
  5. Bake 30-35 minutes until golden brown and crispy. Let cool for 5 minutes before serving.

Notes

Knishes can be assembled and frozen before baking for up to 3 months. Bake frozen knishes at 350°F for 45-50 minutes. Leftover baked knishes keep in the refrigerator for 3 days and reheat well in a 350°F oven for 10 minutes. For extra flavor, add a minced garlic clove to the onions while cooking.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 345mg 15%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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