Potato & Onion Knishes

by Kimberly Resnick
Small round cooked balls of dough filled with brown caramelized onion mixture on a red checkerboard table next to a bottle of Gold's mustard.

Flavorful fluffy mashed potatoes wrapped in a flaky golden brown crust. Authentic Brooklyn Knishes that warm the heart and soul.


3 + ¼ cups all purpose flour
1 tablespoon organic granulated sugar
1 teaspoon salt
½ cup olive oil
1 cup warm water

6 pounds russet potatoes
1 cup olive oil
Salt, to taste
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 teaspoon fresh cracked black pepper
5 cups raw onions, finely chopped, reserve one cup for topping
Two tablespoons vegan butter, for rolling



  1. Wash, peel, and cut up potatoes. Boil until just fork tender but not watery.
  2. On medium low, slow cook the 4 cups of onion in the 1 cup of olive oil keep covered to allow steam to stay in the pan. Scrape bottom every 5 min or so. The onions should be very soft with very light browning and plenty of liquid still in the pan. Takes about 20 min.
  3. In a small pan with a little oil, caramelize the remaining 1 cup of onions until golden brown. Set aside for top.
  4. Mash the potatoes, onions, and spices all together very very well until very fluffy. For best results the filling should taste just a tiny bit too salty. When baked again it will be perfect.
  5. Cover and put in fridge. Potatoes should be completely cool before using.



  1. Make dough all in one bowl. Sift together dry ingredients then add water and oil. Mix until just combined but smooth.
  2. Oil bowl and cover with plastic let sit at least 2 hours but it can be in the fridge for a few days before using.


Forming Knishes

  1. If you are limited on work space cut the dough in half.
  2. Dump out dough on floured surface and sprinkle with flour.
  3. Roll out very thin, approximately 10 inches vertically by however long you have space for horizontally. Lightly spread butter all over the dough.
  4. Using ½ cup to lay out balls of filling along the bottom edge of the dough about ½ inch apart.
  5. Use knife or pizza cutter to cut the dough vertically between cups of filling. You want to have 10 inches of dough strips to roll each knish.
  6. Very gently start wrapping the potato in the dough stretching it as you wrap it. Making sure to use your hands to keep the round shape.
  7. When you have an inch of dough left bring the extra dough to the bottom and seal it with your fingers pinching the dough.
  8. You will have a round little knish sealed in the bottom and opened on the top.
  9. Heat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
  10. Use a parchment paper lined baking sheet. Place the Knishes about 4 inches apart. Use a little butter on hands to lightly coat each knish. Not too much just to help the gold color.
  11. Bake approximately 40 minutes. Turn pan to ensure even cooking after 15 min.
  12. Every oven is different. You know they are ready when they are lightly golden brown and the filling is just starting to over flow out of the center. They will completely over flow if over cooked so keep and eye on them!
  13. As they cool they will deflate and you will have a very nice flaky pastry. Use a round teaspoon to create indent in the center of knish and fill with carmelized onion.
  14. Can be reheated in the oven, airfyer, or microwave. Serve with spicy brown mustard. Absolutely delicious!

  1. For best results prepare the filling and the dough the day before.
  2. You can make the dough by hand or in the mixer with a dough hook
  3. Recipe by Kimberly Resnick via Lil’ Yenta’s, a 100% vegan bakery located in Philadelphia, PA. Check out Lil’ Yentas on Instagram.

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