"Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions." — sarah
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baking potatoes, peeled and cubed
ground black pepper
This is my recipe. I just wanted to let people know that the dough in this recipe is not of the flaky pastry variety. This is more of a very thin strudel-like casing. If you are looking for the flaky pastry type dough, you could roll out a thawed puff pastry sheet and use that. :) Oh, and you really don't need 1/4 cup of vegetable oil for the onions...I think that's a typo. Just use enough oil to saute them.
The flavor was excellent, however it did not look like yours. Yours looks like you wraped the dough around the potato mixture individualy, and pinched together on top. Where did I go wrong? Your instructions were a bit ambiguious
Excellent. To see photos of these being prepared, visit my facebook page (look up Izenberg's Catering - in Conshohocken, PA). When there, click on photos and look for them.
This is an excellent, easy recipe! The filling is simple yet flavorful, and you can easily create variations by adding cheese, meat, or other vegetables. The pastry was easy to handle, cooked well, and tasted delicious. The one problem was that the filling bubbled out the bottom and sides during cooking, so seal them nice and tight, and leave a vent in the top. I will definately be making these again!
Well I was in a rush to make these last night for a potluck and they turned out great. Thanks for a simple recipe! My Jewish and vegetarian friends liked them a lot. I used Irish butter instead of veg oil and served them with Gorgonzola cheese sauce. Yummie.
These were fantastic! I made them for a New York-themed potluck at work. No one here had eaten a knish before, but everyone enjoyed them. The dough is thin and delicious and the potato filling is surprisingly flavorful for something so simple. Thanks for the recipe!
The filling was amazing. That being said, I've talked with my fully raised Jewish grandmother and more than a few devout Jews who keep kosher and they've all agreed that the casing is all wrong. I'd suggest using a casing more flaky/buttery with club soda and margarine for a more savory and delicious taste. This casing will only taste good with intense meat flavors, imo.
These came out perfectly! I was so impressed. I am typically not good at making any kind of dough, but I followed exactly and it came out the perfect texture and thickness. It was also very pliable, and I found it easy that once I cut the logs into pieces, to pull the edges together and kind of wrap them around the bottoms to form a ball. I know it's not kosher, but I added cheese and butter to mine and I thought the potato mixture was some of the best I ever had. I think I will start using it for my normal mashed potato recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 29
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