Tee Lopez 0

"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!"

Ingredients 1 h 45 m {{adjustedServings}} servings 129 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place potatoes into a pot with enough water to cover them. Bring to a boil, and cook for 5 to 10 minutes, or until tender. Drain and set aside if onions are not yet ready.
  2. While the potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Mix the onions and their oil into the potatoes, and mash until smooth. Season with salt and pepper, and set aside while you make the dough.
  3. In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until the dough is stiff enough to remove from the bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough.
  4. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  5. Cut off a piece of dough about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along one of the long sides. Roll the dough around the filling towards the exposed strip, and gently press to seal. If you've done this step correctly, the dough will be shaped like a snake filled with potato filling. Repeat the process with remaining dough and filling.
  6. Place the potato filled rolls onto the prepared cookie sheet, and cut into 1 inch pieces using a pizza cutter.
  7. Bake for 30 to 45 minutes in the preheated oven, until nicely browned.
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Reviews 8

  1. 13 Ratings


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!!