Total Time

Prep: 15 min. + chilling Bake: 15 min.


4 dozen

Updated: Feb. 10, 2023
Knish is a classic Jewish comfort food. Sometimes I make this recipe as tiny appetizers, which are more like rolls, and I put the seams on the top. —Marlena Spieler, Waterlooville, England


  • 6-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1-1/2 cups cold butter
  • 9 ounces sour cream
  • 3 to 4 tablespoons water
  • 1 pound medium potatoes, peeled and cubed (about 2 cups)
  • 1/4 cup butter, cubed
  • 3 medium onions, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large eggs, divided use
  • Sour cream, optional


  1. For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream and enough water to form a dough. Shape into a disk; mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight.
  2. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes.
  3. Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes.
  4. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Lightly beat 1 egg; stir into potato mixture.
  5. Preheat oven to 400°. On a lightly floured surface, roll dough into three 10x12-in. rectangles. Cut each into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Lightly beat remaining egg; brush over knish. Bake until lightly browned, 15-20 minutes. If desired, serve with sour cream.

Nutrition Facts

1 knish: 143 calories, 8g fat (5g saturated fat), 29mg cholesterol, 212mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 2g protein.