Homemade Potato Knishes – Made from Scratch!

There’s something deeply satisfying about biting into a freshly baked knish – that golden, flaky pastry giving way to a savory potato filling that warms you from the inside out. As someone who’s been making these delightful Jewish pastries for over two decades, I’m thrilled to share my time-tested recipe for traditional potato knishes made completely from scratch.

Growing up in a neighborhood with a vibrant Jewish community, I was fortunate to taste authentic knishes from an early age. However, it wasn’t until I began making them myself that I truly appreciated the beautiful simplicity of this humble comfort food. What started as an attempt to recreate childhood memories has evolved into one of my most requested recipes at family gatherings.

These knishes connect us to a rich culinary tradition that spans generations. While they might seem intimidating at first glance, I promise that with some patience and my detailed guidance, you’ll be creating bakery-quality knishes in your own kitchen. Let’s dive into this beloved Eastern European classic!

What Are Knishes?

For the uninitiated, knishes (pronounced “kuh-NISH-es”) are savory pastries that originated in Eastern European Jewish communities, particularly in Poland, Ukraine, and Russia. These handheld delights consist of a soft dough wrapped around a filling, traditionally made with mashed potatoes, onions, and simple seasonings.

The word “knish” comes from the Yiddish word “קניש” (knish), which itself derives from Ukrainian. These pastries were brought to North America by Jewish immigrants in the early 20th century and became particularly popular in New York City, where they remain a beloved deli staple.

While potato is the classic filling, modern variations include kasha (buckwheat groats), mushroom, spinach, cheese, and even sweet versions. Today, we’re focusing on mastering the traditional potato filling, which serves as an excellent foundation for your knish-making journey.

Ingredients You’ll Need

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon white vinegar
• ⅔ cup lukewarm water

For the Potato Filling:

• 2½ pounds russet potatoes (about 5-6 medium potatoes)
• 3 tablespoons unsalted butter
• 2 large yellow onions, finely diced
• 3 tablespoons vegetable oil
• 1 teaspoon salt (more to taste)
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, chopped (optional)

For the Egg Wash:

• 1 egg beaten with 1 tablespoon water

Essential Equipment

Before we begin, make sure you have the following equipment ready:

• Large mixing bowl
• Wooden spoon or stand mixer with dough hook
• Rolling pin
• Large pot for boiling potatoes
• Large skillet for sautéing onions
• Potato masher or ricer
• Parchment paper
• Baking sheets
• Pastry brush
• Sharp knife or pizza cutter
• Clean kitchen towel

Making the Perfect Knish Dough

The secret to excellent knishes lies in creating a dough that’s both tender and strong enough to contain the filling. My recipe produces a dough that’s easy to work with and bakes to a beautiful golden finish.

1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, beat the eggs lightly, then mix in the oil, vinegar, and lukewarm water.
3. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. The dough should be soft but not sticky. If it feels too dry, add a tablespoon of water; if too sticky, add a little flour.
5. Form the dough into a ball, place it back in the bowl, cover with a damp cloth, and let it rest at room temperature for at least 1 hour. This resting period is crucial as it allows the gluten to relax, making the dough easier to roll out.

Preparing the Flavorful Potato Filling

While the dough is resting, we can prepare our filling. The key to a mouthwatering knish filling is properly cooked potatoes and slowly caramelized onions that add tremendous flavor depth.

1. Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot, cover with cold water, add 1 tablespoon of salt, and bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
2. While the potatoes are cooking, heat the vegetable oil in a large skillet over medium heat. Add the diced onions and cook slowly, stirring occasionally, until they turn a deep golden brown, about 25-30 minutes. Patience is crucial here – properly caramelized onions make all the difference in the flavor profile of your knishes.
3. When the potatoes are done, drain them thoroughly and return them to the hot pot. Allow them to steam dry for a minute or two – this ensures your filling won’t be watery.
4. Add the butter to the hot potatoes and mash until smooth. For the best texture, I recommend using a potato ricer if you have one.
5. Fold in the caramelized onions, salt, pepper, and dill (if using). Taste and adjust seasonings as needed. Allow the filling to cool to room temperature before assembling the knishes.

Assembly: The Art of Shaping Knishes

There are several traditional ways to shape knishes. I’ll share two methods – the round “classic” style and the square “bakery-style” version.

Method 1: Classic Round Knishes

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Divide the rested dough into four equal portions. Work with one portion at a time, keeping the rest covered with a damp cloth to prevent drying.
3. On a lightly floured surface, roll one portion of dough into a thin rectangle, approximately 12 inches by 16 inches. The dough should be thin enough to see your hand through it but not so thin that it tears easily.
4. Spread about a quarter of the potato filling in a 3-inch wide strip along the long edge of the dough, leaving a 1-inch border.
5. Roll the dough around the filling, jellyroll style, creating a long rope. Pinch the seam to seal.
6. Using a sharp knife, cut the rope into 2-inch pieces. Stand each piece up with the cut side down, and gently press the top to seal in the filling. You can shape the sides with your hands to form a round knish.
7. Transfer the shaped knishes to the prepared baking sheets, leaving about 2 inches between each one.

Method 2: Bakery-Style Square Knishes

1. Using the same rolling technique as above, create a thin rectangle of dough.
2. Spread the filling in a thin, even layer across the entire rectangle, leaving a 1-inch border on all sides.
3. Roll the dough into a tight log, starting from the long edge. Pinch the seam to seal.
4. Using your hands, gently shape the log into a square-ish form by flattening the top, bottom, and sides.
5. Cut into 2-inch pieces and place on prepared baking sheets.

Baking to Golden Perfection

1. Brush each knish with the egg wash. This will give them a beautiful golden color and shiny finish.
2. Using a fork, poke a small vent hole in the top of each knish to allow steam to escape during baking.
3. Bake in the preheated oven for 30-35 minutes, rotating the pans halfway through, until the knishes are golden brown and crisp.
4. Allow the knishes to cool on the baking sheets for 5 minutes before transferring to a wire rack. This brief resting period helps the filling set and makes the knishes easier to handle.

Special Tips for Knish Success

After years of making knishes, I’ve collected these invaluable tips to help you achieve knish perfection:

• Dough Temperature: The dough should be at room temperature when you’re ready to roll it out. If you’ve refrigerated it, allow it to sit at room temperature for 30 minutes before working with it.
• Filling Consistency: Your potato filling should be smooth but stiff enough to hold its shape. If it’s too loose, the knishes may burst during baking.
• Avoid Overfilling: While it’s tempting to pack in as much filling as possible, overfilled knishes often leak during baking. A moderate amount of filling ensures proper sealing.
• Dough Thickness: Roll the dough as thin as you can without tearing it. Thick dough results in heavy, bready knishes rather than the delicate, flaky texture we’re aiming for.
• Even Baking: For uniform browning, rotate your baking sheets halfway through the baking time.
• Make-Ahead Option: Both the dough and filling can be prepared up to 2 days in advance and refrigerated separately in airtight containers.

Storage and Reheating

Knishes store remarkably well, making them perfect for batch cooking:

• Refrigeration: Store baked knishes in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through.
• Freezing Unbaked Knishes: Place shaped, unbaked knishes on a baking sheet and freeze until solid. Transfer to freezer bags and store for up to 3 months. When ready to bake, brush with egg wash and bake from frozen, adding 5-7 minutes to the baking time.
• Freezing Baked Knishes: Cool completely, wrap individually in foil, and place in freezer bags. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 15-20 minutes.

Serving Suggestions

Traditional potato knishes are versatile and pair beautifully with numerous accompaniments:

• Serve with good-quality spicy brown mustard – the classic pairing
• Offer alongside a crisp pickle spear for a deli-authentic experience
• Include as part of a brunch spread with smoked salmon and cream cheese
• Serve with a dollop of sour cream and sprinkle of chives
• Add a side of applesauce for a sweet-savory contrast
• Pair with a fresh green salad to create a satisfying lunch

Variations to Try

Once you’ve mastered the basic potato knish, consider these delicious variations:

Caramelized Onion and Mushroom

Add 8 ounces of finely chopped mushrooms to the onions while they’re caramelizing. Cook until all moisture has evaporated for an earthy, umami-rich filling.

Loaded Potato

Mix in ½ cup each of shredded cheddar cheese and chopped chives, plus ¼ cup of crispy bacon bits to the basic potato filling for a crowd-pleasing twist.

Sweet Potato

Replace half the russet potatoes with sweet potatoes for a slightly sweet, more colorful knish. Add a pinch of cinnamon and nutmeg to enhance the flavor.

Spinach and Feta

Squeeze all moisture from 10 ounces of frozen chopped spinach and mix with 1 cup of crumbled feta cheese, 1 minced garlic clove, and a pinch of nutmeg. Add to the potato base for a Mediterranean-inspired variation.

Nutritional Information

For those watching their intake, here’s an approximate nutritional breakdown per knish (based on a yield of 16 knishes):

Troubleshooting Common Knish Problems

Even experienced bakers encounter challenges. Here are solutions to common knish-making issues:

The Cultural Significance of Knishes

Knishes represent more than just food – they embody cultural resilience and adaptation. These humble pastries sustained Eastern European Jewish immigrants through difficult times and became symbols of their heritage in a new land.

In the early 20th century, knish vendors were common sights on the streets of New York’s Lower East Side. Yonah Schimmel’s Knish Bakery, established in 1910, remains one of the oldest knisheries in the United States and continues to serve traditional recipes to this day.

The knish has transcended its origins to become part of the broader American food landscape. It represents how immigrant foods evolve while maintaining their essential character, adapting to new ingredients and tastes while preserving cultural traditions.

By making these knishes, you’re participating in this living culinary heritage. Each knish you shape connects you to generations of home cooks who crafted these simple yet satisfying pastries with love and care.

Frequently Asked Questions

Can I make knishes with whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Be aware that this will produce a denser, nuttier-tasting dough. You may need to add a bit more water as whole wheat flour absorbs more liquid.

How can I make gluten-free knishes? Replace the regular flour with a high-quality cup-for-cup gluten-free flour blend that contains xanthan gum. The dough may be slightly more fragile, so handle with extra care during shaping.

Can I prepare knishes in advance for a party? Absolutely! Knishes are perfect for make-ahead entertaining. Either prepare them completely and reheat before serving, or shape them, refrigerate unbaked for up to 24 hours, and bake fresh on the day of your event.

Why did my knishes burst open during baking? This typically happens when either the filling is too wet or there’s too much steam pressure building inside. Make sure your potato filling isn’t too moist and remember to poke vent holes in the top of each knish before baking.

What’s the best way to achieve flaky knish dough? The oil in the dough is what creates flakiness. Ensure you’re using the full amount called for, and don’t overwork the dough when kneading. The hour-long rest period is also crucial for developing the right texture.

Can I use leftover mashed potatoes for the filling? Yes, though the texture may be different depending on what was added to your mashed potatoes. If they’re very soft or contain lots of milk/cream, you might need to cook them down slightly to evaporate excess moisture.

Are knishes traditionally served hot or cold? Knishes are delicious both ways! Traditionally, they were often eaten at room temperature as street food or portable meals. For home serving, I prefer them warm from the oven or reheated, but many people enjoy them at room temperature as well.

How do I prevent my onions from burning while caramelizing? The key is low and slow cooking. Use medium-low heat, stir frequently, and if the onions start to brown too quickly, lower the heat and add a tablespoon of water to the pan to slow the process.

By following this comprehensive guide, you’ll create knishes that rival those from any traditional bakery. The process takes time, but the results—golden, flaky pastries filled with savory potato goodness—are well worth the effort. These homemade knishes connect us to a rich culinary tradition while creating new memories around your own table. Happy baking!