A true New York deli experience wouldn’t be complete without a warm, flaky knish. This beloved Jewish-American comfort food is a staple of city delis, known for its hearty fillings and golden pastry crust. Often enjoyed as a snack or side dish, the New York deli knish holds deep cultural roots, bringing together tradition and timeless flavor. Whether you prefer yours filled with potato, kasha, or savory meat, making knishes at home lets you enjoy a taste of the deli anytime, fresh from your own oven. This recipe captures the essence of a classic New York knish with simple ingredients and big flavor.
What Is a Knish?
A knish is a baked or sometimes fried pastry filled with potato, onions, meat, or other savory ingredients. Originating from Eastern European Jewish cuisine, knishes made their way to the United States with immigrants in the early 20th century and quickly became a New York deli icon. The traditional version features mashed potato wrapped in a thin layer of dough, but modern variations can include sweet potatoes, mushrooms, spinach, and more.
New York Deli-Style vs. Other Knishes
What makes the New York deli knish unique is its size, texture, and flavor. These knishes are usually large, square or round, and baked until the crust turns golden brown. The dough is tender and slightly flaky, holding a rich and creamy potato filling often seasoned with caramelized onions and black pepper. Unlike smaller, handheld fried versions, deli knishes are typically dense and filling perfect served with mustard or alongside a pastrami sandwich.
Ingredients for Classic Potato Knish
To make a traditional New York deli knish at home, you’ll need ingredients for both the dough and the filling. The ingredients are simple, but the key is to balance the dough’s tenderness with a well-seasoned, smooth potato center.
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon white vinegar or lemon juice
- 1/3 cup warm water (more if needed)
Potato Filling
- 3 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 2 tablespoons vegetable oil or schmaltz
- Salt and black pepper to taste
- Optional: 1/4 teaspoon garlic powder or paprika
Step-by-Step Recipe Instructions
This recipe is divided into two main parts: making the dough and preparing the filling. Once both are ready, the knishes are assembled, baked, and served warm for the perfect deli-inspired treat.
Preparing the Dough
- In a large mixing bowl, combine the flour, salt, and baking powder.
- In a separate bowl, whisk together the egg, oil, vinegar (or lemon juice), and warm water.
- Slowly add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead for 57 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest at room temperature for at least 1 hour. This helps relax the gluten, making the dough easier to roll.
Making the Potato Filling
- Place the peeled and diced potatoes in a pot of salted water. Bring to a boil and cook until soft about 1520 minutes.
- Meanwhile, sauté the chopped onions in oil over medium heat until golden and caramelized, about 1015 minutes. Stir frequently to avoid burning.
- Drain the cooked potatoes and mash them until smooth.
- Add the caramelized onions to the potatoes and mix well. Season with salt, pepper, and optional spices. Let the filling cool slightly before assembly.
Assembling the Knishes
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide the rested dough into 4 to 6 equal pieces. On a lightly floured surface, roll each piece into a thin oval or rectangle about 1/8 inch thick.
- Spoon the potato filling onto one end of the dough, leaving a border. Fold the dough over the filling, tucking in the sides as you roll to seal the knish. You can also fold the edges inward to create a square or circular shape.
- Place each knish seam-side down on the prepared baking sheet. Brush the tops with oil or a beaten egg for a golden crust.
- Bake for 3540 minutes, or until the crust is golden brown and crisp.
Serving Suggestions
Knishes are best served warm, either straight from the oven or reheated in a toaster oven. In a deli setting, they are commonly paired with spicy brown mustard, sauerkraut, or even a bowl of matzo ball soup. Here are a few ways to enjoy them:
- As a side to corned beef or pastrami sandwiches
- With pickles and deli mustard
- As a vegetarian main dish with a salad
- On a brunch spread with smoked salmon and bagels
Knish Filling Variations
While classic potato is the go-to knish flavor in most New York delis, there are several delicious variations you can try once you master the basic recipe.
Kasha (Buckwheat) Knish
Replace the potato filling with cooked buckwheat groats, caramelized onions, and a touch of chicken fat or oil. This is a traditional variation beloved in Jewish cuisine for its earthy, nutty flavor.
Spinach and Cheese Knish
Mix sautéed spinach with ricotta or feta cheese and a pinch of nutmeg for a vegetarian-friendly knish with a creamy twist.
Meat-Filled Knish
For a heartier option, fill the dough with seasoned ground beef or brisket. Sauté the meat with onions, garlic, and pepper for a deeply satisfying flavor.
Storing and Reheating
Knishes store well and can be made in advance. Let them cool completely before refrigerating in an airtight container for up to 4 days. To freeze, wrap each knish individually in foil or plastic wrap and store in a freezer-safe bag for up to 2 months.
To reheat, bake at 350°F (175°C) for 1015 minutes or until warmed through. Avoid using the microwave, as it may make the crust soggy.
Why Homemade Knishes Are Worth It
While many delis and bakeries in New York sell fantastic knishes, making them at home offers a special reward. You control the ingredients, the spice levels, and the size. You can experiment with fillings, adjust the dough texture, and enjoy them fresh still warm from the oven. It’s a chance to carry on a culinary tradition while adding your own twist.
A New York deli knish is more than just a pastry it’s a bite of history, culture, and comfort. Whether filled with creamy mashed potatoes or bold savory meats, the knish captures the essence of Jewish-American cuisine and the heart of New York food culture. With a little time and care, you can recreate this classic snack in your own kitchen. Serve it at gatherings, pack it for lunch, or enjoy it fresh on a weekend afternoon. However you choose to eat it, the homemade knish is sure to bring warmth, satisfaction, and a taste of tradition to your table.