Coney Island Knishes: Classic Potato Pastry

Name: Coney Island Knishes: Classic Potato Pastry
Prep time: 45 min
Cook time: 30 min
Total time: 105 min
Yield: 8 servings
Cuisine: Jewish
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1 tsp salt; 1/2 cup butter (cold, diced); 1 large egg (beaten); 1/4 cup cold water; 4 medium russet potatoes (peeled and cubed); 1 medium onion (finely chopped); 2 tbsp butter; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh dill (chopped); 1 large egg (beaten, for egg wash)

105 min 8 servings Medium

All Recipes

Savour the authentic taste of Coney Island knishes with this traditional recipe, featuring a flaky pastry filled with seasoned potatoes.

Prep

45 min

Cook

30 min

Total

105 min

Servings

Difficulty

Medium

Coney Island knishes are a beloved street food, known for their flaky pastry and delicious potato filling. These knishes are a nod to the rich culinary history of Jewish immigrants who brought this delectable treat to America. Our recipe captures the essence of the traditional knish, perfect for those longing for a taste of nostalgia or anyone looking to try a classic New York snack. This version of the Coney Island knish features a buttery crust enveloping a smooth, seasoned potato filling. It's a comforting, satisfying dish that pairs well with mustard or sour cream. Whether you're a knish aficionado or a curious newcomer, this recipe is sure to impress.

Instructions

Prepare the dough

In a large bowl, combine flour and salt. Add cold butter and mix until the mixture resembles coarse crumbs. Stir in the beaten egg and cold water until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Pro tip: Chilling the dough makes it easier to roll and prevents sticking.

Cook the potatoes

In a large pot, cover potatoes with cold water and bring to a boil. Cook until tender, about 15 minutes. Drain and mash until smooth.

Pro tip: For a creamier texture, use a food processor to mash the potatoes.

Prepare the filling

In a skillet, melt butter over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add onions, salt, pepper, and dill to the mashed potatoes, mixing well.

Pro tip: Ensure the filling is well-seasoned to enhance the flavour of the knishes.

Roll out the dough

Preheat your oven to 200°C (400°F). Roll the chilled dough on a lightly floured surface to about 1/8-inch thick. Cut into 10 cm (4-inch) rounds.

Pro tip: Keep the dough cold to prevent it from becoming too sticky.

Fill the knishes

Place a spoonful of potato filling in the centre of each dough round. Fold the edges over the filling, pinching to seal.

Pro tip: Ensure the edges are tightly sealed to prevent filling from leaking during baking.

Bake the knishes

Place knishes seam-side down on a baking sheet lined with parchment paper. Brush with egg wash. Bake for 25-30 minutes, or until golden brown.

Pro tip: For an extra golden finish, brush the knishes with egg wash twice.

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Tips & Tricks

Ensure the dough is cold before rolling to prevent sticking.
Use a food processor for a smooth potato filling.
Seal edges tightly to avoid leakage during baking.

Frequently Asked Questions

What is a Coney Island knish?

A Coney Island knish is a type of pastry filled with seasoned potatoes, originating from Jewish cuisine and popularized in Coney Island, New York.

How many calories are in a Coney Island knish?

Each Coney Island knish contains approximately 250 calories.

Can Coney Island knishes be made ahead?

Yes, they can be made ahead and stored in the refrigerator for up to 3 days or frozen for a month.

How do you reheat Coney Island knishes?

Reheat knishes in a 180°C (350°F) oven for about 10 minutes to maintain their texture.

What can I serve with Coney Island knishes?

Serve knishes with mustard or sour cream for dipping, and pair with a simple salad for a complete meal.

Serving Suggestions

Serve these Coney Island knishes warm from the oven, ideally with a side of spicy mustard or cool sour cream to complement the rich, buttery pastry. They make an excellent appetizer or snack for gatherings, or a hearty lunch when accompanied by a simple salad. Knishes can be made ahead and stored in the refrigerator for up to 3 days. To maintain their flaky texture, reheat them in a 180°C (350°F) oven for about 10 minutes. They can also be frozen for up to a month; simply thaw overnight in the refrigerator before reheating.

Nutrition per serving

250

Calories

Protein

10g

Fat

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