Dairy-Free • Contains Eggs • Contains Gluten
The knish is Jewish comfort food in its purest form — a thin, golden shell of pastry wrapped around a filling so creamy and savory that one bite can transport you to a Lower East Side pushcart in 1920. For more than a century, the potato knish has been the street food of Jewish New York: sold hot from carts on Houston Street, steaming in deli windows on the Upper West Side, and piled on platters at every kiddush and shiva from Brooklyn to the Bronx.
The word knish comes from the Ukrainian or Polish word for a dumpling or filled pastry. Eastern European Jews brought the concept to America, where it evolved into something distinctly their own: a larger, more substantial pastry with a flaky, golden crust and a filling of mashed potatoes enriched with deeply caramelized onions, salt, and pepper. Nothing more. The genius of the knish is its simplicity — and the quality of its execution.
This recipe produces baked knishes, not the fried version you might find at a hot dog stand. Baking creates a lighter, flakier pastry with a golden exterior that crackles when you bite through it. The filling is smooth, creamy, and loaded with sweet caramelized onions. These are the knishes you remember from your grandmother’s kitchen — or wish you did.
Knishes pair beautifully with our Bialys and Corn Rye Bread for a complete Jewish deli spread.
What Makes These Knishes Special
- Hand-stretched dough — the dough is rolled thin and brushed with oil, creating flaky layers reminiscent of strudel. No puff pastry shortcuts.
- Deeply caramelized onions — cooked low and slow for 20+ minutes until sweet and golden. This is where the flavor lives.
- Baked, not fried — lighter and flakier than the fried versions. The crust turns golden and crisp in the oven.
- Pareve — uses oil instead of butter. Serve after any meal, meat or dairy.
- Freezer-friendly — shape, freeze, and bake from frozen. Always have knishes ready for unexpected guests.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
This recipe is entirely pareve. The dough uses vegetable oil and the filling contains no dairy. Knishes can be served at meat or dairy meals.
Hafrashat Challah
This recipe calls for 500 g of flour. This requires separating challah without a bracha.
Hebrew:
בָּרוּךְ אַתָּה ה’ אֱלֹהֵינוּ מֶלֶךְ הָעוֹלָם אֲשֶׁר קִדְּשָׁנוּ בְּמִצְוֹתָיו וְצִוָּנוּ לְהַפְרִישׁ חַלָּהBaruch Atah Adonai, Eloheinu Melech ha’olam, asher kid’shanu b’mitzvotav v’tzivanu l’hafrish challah.
Checking Eggs
This recipe uses 2 eggs (1 in dough, 1 for wash). Crack each into a clear glass and inspect before use.
Pas Yisroel
When a Jewish person sets the oven temperature, this fulfills Pas Yisroel requirements.
Brachot
- Before: Borei Minei Mezonot — knish is a filled pastry.
- After: Al HaMichya.
Ingredients
Dough
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| All-purpose flour | 500 g | 4 cups | 100% |
| Warm water | 200 g | ¾ cup + 2 Tbsp | 40% |
| Vegetable oil | 60 g | ¼ cup | 12% |
| Large egg | 50 g | 1 large | 10% |
| Fine sea salt | 5 g | 1 tsp | 1% |
| Baking powder | 3 g | ¾ tsp | 0.6% |
Potato Filling
| Ingredient | Grams | Volume |
|---|---|---|
| Yukon Gold potatoes, peeled and cubed | 900 g | 2 lbs |
| Yellow onions, finely diced | 300 g | 2 large |
| Vegetable oil | 45 g | 3 Tbsp |
| Fine sea salt | 8 g | 1½ tsp |
| Black pepper | — | ½ tsp |
1 egg beaten with 1 Tbsp water (egg wash)
Step-by-Step Instructions
Step 1: Make the Dough
Combine flour, salt, and baking powder. Make a well, add water, oil, and egg. Mix until a soft dough forms. Knead on a floured surface for 5 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
Step 2: Prepare the Filling
Boil potatoes until tender, about 15 minutes. Drain well. Meanwhile, heat oil in a large skillet. Cook onions over medium-low heat for 20–25 minutes until deeply caramelized and sweet. Mash potatoes (do not use a food processor — it makes them gluey). Fold in caramelized onions, salt, and pepper. Cool completely.
Step 3: Roll and Fill
Divide dough in half. On a floured surface, roll each piece into a very thin rectangle (about 45 × 35 cm / 18 × 14 inches). Brush with oil. Spoon a line of filling along the long edge, about 5 cm (2 inches) wide. Roll up into a log, pinch to seal. Cut into 6 pieces (about 7 cm / 3 inches each). Tuck the cut ends under to seal. Place seam-side down on a parchment-lined baking sheet.
Step 4: Bake
Preheat oven to 190°C (375°F). Brush knishes with egg wash. Bake 30–35 minutes until deep golden brown all over. Cool 5 minutes before serving.
Storage & Reheating
- Room temperature: 1–2 days. Best reheated.
- Freezing (unbaked): Shape, freeze on tray, then bag. Bake from frozen at 190°C (375°F) for 40–45 minutes.
- Reheating: 175°C (350°F) for 10 minutes to restore crispness. Never microwave — it softens the crust.
Troubleshooting Guide
| Problem | Cause | Solution |
|---|---|---|
| Crust is tough | Dough overworked or too thick | Knead only until smooth. Roll very thin. Let dough rest if it springs back. |
| Filling is watery | Potatoes not drained well | Drain potatoes thoroughly. Mash and let steam escape before mixing. |
| Knishes burst open | Too much filling; edges not sealed | Use 2–3 Tbsp filling max. Pinch and tuck edges firmly. |
| Bottom is soggy | Baking sheet too low; filling too wet | Bake on middle rack. Ensure filling is cooled and not watery. |
Frequently Asked Questions
What is the difference between baked and fried knishes?
Baked knishes have a flaky, golden pastry shell and are lighter overall. Fried knishes (like the famous square knishes from Gabila’s) have a thicker, doughier wrapper that crisps in oil. This recipe is for the baked version, which is more traditional to home baking.
Can I use other fillings?
Absolutely. Classic alternatives include kasha (buckwheat groats) with caramelized onions, sauerkraut, or ground meat for fleishig knishes. Sweet potato and mushroom versions are modern favorites.
Can I make the dough ahead?
Yes. Wrap tightly and refrigerate up to 24 hours. Bring to room temperature for 30 minutes before rolling. The rest actually makes the dough easier to stretch.
Why must the filling be completely cool?
Warm filling creates steam inside the knish, making the dough soggy and prone to bursting. Cool filling also holds its shape better when you cut the log into portions.
The Street Food of Jewish New York
Golden, flaky, filled with creamy potato and sweet onion — the knish is Jewish comfort food at its finest.
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