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    Home / Appetizer / Knish

    Knish

    Flaky pastry filled with seasoned potatoes, baked golden — the classic New York knish.

    ⏱ 25 minPrep time
    🔥 30 minCook time
    🍽 6Servings
    🏷 AppetizerCategory
    ☆☆☆☆☆No ratings yet
    Baked potato and onion knish

    The knish came to New York with Eastern European Jewish immigrants and became a Lower East Side icon — flaky pastry wrapped around a warm, savory potato filling. Baked until golden, it’s the perfect handheld snack, sold on street corners and in bakeries for over a century.

    Chef Emily presents Knish

    The Lower East Side’s savory pastry

    Flaky dough wrapped around seasoned mashed potatoes, baked until golden — the classic New York knish, best eaten warm.

    New York recipes →

    Step by stepInstructions

    1. Make the dough: pulse the flour, butter, and salt until crumbly, then add the egg and ice water until it comes together. Wrap and chill 30 minutes.
    2. Boil the potatoes until tender, about 20 minutes, then mash. Meanwhile, sauté the onion in oil until golden and fold into the potatoes. Season well.
    3. Heat the oven to 375°F (190°C). Roll the dough into a large rectangle and cut into 6 squares.
    4. Place a mound of filling on each square, fold the corners over, and pinch to seal. Arrange seam-side down on a baking sheet.
    5. Brush with beaten egg and bake 25-30 minutes until deep golden. Serve warm.

    💡 Chef tips & storage

    Chill the dough before rolling so it stays flaky. Brush the knishes with egg wash for that glossy bakery finish, and serve warm with mustard.

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    Recipe details

    Prep25 min
    Cook30 min
    Servings6
    CategoryAppetizer
    PublishedAugust 16, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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