New York City Knish

READY IN: 1hr 40mins
Recipe by Nat Da Brat

I'm not a New Yorker so I can't tell you if these are authentic, but they are delicious.The recipe makes 4 large, but can easily make 8 or more smaller ones.

Top Review by postatrot

This is hardly a recipe. This is a set of instructions for stuffing a prepared, frozen pastry sheet with seasoned mashed potatoes. While this sounds like a tasty dish, it is certainly NOT a knish. To call this a recipe for "New York" knishes is insulting. Authentic knishes don't use flaky prepared pastry dough. The recipe for knish pastry can be found on many sites. It is usually denser and more substantial than phyllo. If you are going to publish a recipe for stuffed phyllo, why not provide a recipe to prepare your own phyllo? If I have to go to the store to buy phyllo, I might as well look in the next freezer case and buy frozen knishes themselves. At least they might have an authentic taste and I won't have to make believe I'm baking. .

Ingredients Nutrition


  1. Peel, halve and boil potatoes until tender, 15-20 minutes.
  2. Mash in a large bowl.
  3. Sauté onion in 1 1/2 tablespoons butter until translucent but not brown.
  4. Add to mashed potatoes with broth, salt, pepper and spices.
  5. Stir well.
  6. Melt remaining tablespoon of butter.
  7. Pre-heat oven to 375 degrees.
  8. Layer 3 sheets of phyllo dough and cut in half.
  9. Repeat with remaining 3 sheets.
  10. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough.
  11. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top.
  12. (Trim and discard excess dough.) Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet.
  13. Repeat with other knishes.
  14. Bake 30-40 minutes, until golden brown.
  15. Makes four knishes.

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