New York Knish - Yo!

New York Knish - Yo!


"Looking for that New York knish? Well, this is pretty darn close! This will take you right back to the streets of New York!"
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1 h 10 m servings 232 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 326 mg
  • 13%

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.

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  • Prep

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  1. Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  2. While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
  3. In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
  4. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  5. Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
  6. Bake in a preheated oven 30 to 40 minutes, or until golden brown.



I knew the crust wouldn't be the same by using phyllo dough...but the inside was salty and the whle thing was way too greasy. The other knish recipe on this site is way closer to a real NY styl...

I used light earth's balance non hydrogenated margerine in the potato mixture, I added half the amount of salt. I made this into one very long knish instead of individual ones. I sprayed PAM in ...

I made these on Sunday. they were easy and pretty fast. I've never made or had knish before so I took them to my Jewish New York friend to criticize. Every one who cooks knows the look of "Dude,...

Great potato dish!