Coney Knish

Coney Knish

2
miki 8

"These are awesome! Straight out of Brooklyn is the Coney knish with a flaky crust and filled with potato, fried onion, and yes, hot dogs. These tasty treats are very popular in Brooklyn kosher deli and take out places. Sometimes I'll cut each one into 3 or 4 pieces before baking and serve them as a hot appetizer. Serve with a side of spicy brown mustard for dipping."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 802 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 802 kcal
  • 40%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 85.8g
  • 28%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl. Mash potatoes using a potato masher or a fork.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  3. Heat oil in a skillet over medium heat; saute onions until golden brown, 10 to 15 minutes. Mix potatoes, salt, and pepper into onions. Remove skillet from heat and cool.
  4. Roll each puff pastry sheet onto a work surface. Cut each sheet into 4 squares. Spread about 1/4 cup potato mixture onto each square in a strip down the middle; top with a hot dog. Cover each hot dog with about 1/4 cup more potato mixture. Roll puff pastry around hot dog and filling; place, seam side-down, on the prepared baking sheet. Brush puff pastry with egg.
  5. Bake in the preheated oven until golden brown, 10 to 15 minutes.

Reviews

2

I made these with Johnsonville Hot Italian Sausages and the Knishes turned out amazing! Very Good! I had a hard time getting pictures as they disappeared in minutes.

I made these with some left over mash potatoes and they were delicious.