Recipe by Tee Lopez
"These small potato stuffed turnovers will have mouths watering before they're even out of the oven! My great grandmother brought this recipe all the way from Russia and it has been passed down 4 generations. The recipe is Jewish as was my great grandmother. She made them for Hanukkah, but being Christian we make them for Christmas dinner! Time consuming but SO worth it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
baking potatoes, peeled and cubed
salt and pepper to taste
all-purpose flour, or as needed
I make the dough to use with leftover mashed potatoes. I then add onion, cheese, and either spinach or brocolli which I drain and squeeze very well to get the liquid out. I roll the dough very thin and sprinkle with paprika before baking. I cut circles and shape individual servings. They reheat well in oven and I imagine they would freeze well.
This was OK, but the dough wasn't like a real knish that you'd get at a kosher deli. i prefer a "doughier" dough and this was a little harder.
For the filling I used 7 potatoes, 2 medium onions, 4 tbs oil, 2 tsp salt, 1 tsp black pepper, 2 tsp sugar, 1 tsp minced garlic, and 2 eggs. For the dough I only used 4 cups of flour. I divided the dough into thirds and rolled it out with a rolling pin. I sliced the rolled 1/3 portions with a pizza cutter in half the long way. This resulted in 6 potato filled logs. I sliced the logs into 1 1/4 inch pieces with dental floss and brushed them with an egg wash (1 beaten egg yolk + 1 tbs milk). I baked them at 375F for 45 minutes. Makes 60 small knishes. I brought them to work and had one of the girls I work with (who is a self-proclaimed "expert knish eater") try one. She said the filling was right but the crust was wrong. She said it should be flaky, like a pie crust. Next time I'll use a pastry crust recipe for the dough. YUM!!
there was too much filling left over, it just didn't measure out right. also, the dough wasn't right. im looking for a recipe close to the knish i had when i lived in new york. the dough should be flaky,not hard.
I added a few more things (cheese, garlic, butter) to give it a more savory taste. The only problem I had with it was the crust...It's suppose to be flaky and softer, so next time I'm going to just change the crust altogether. But the filler is great!
i added chives and 2 eggs to the filling. excellent!
Not sure what they are supposed to taste like but these were very good. The crust was very crunchy. I cut with a sharp knife, not a pizza cutter as that squashed my dough.
Fun to make and eat. A welcome change from the everyday.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 129
** Calories from Fat: 44
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch Chef John make the crispiest onion rings ever!
A simple asparagus side dish with garlic, olive oil, and butter.
An easy balsamic glaze provides a flavor twist to this classic green beans dish.