classic recipes

Puff Pastry Knishes

Nobody can deny that the knish is a classic Jewish food, but that doesn’t mean we can’t play with tradition, especially if it’s super tasty. Since everything tastes better wrapped in puff pastry, this recipe for puff pastry knishes is a sure bet if you’re entertaining friends (and their kids, of course).

4 sheets puff pastry (1 box)
2 yukon gold potatoes
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
1/2 lb ground beef
2-3 Tbsp olive oil
1/2 onion, diced
2 garlic cloves, minced
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 egg
Pre-heat oven to 375 degrees.
Remove puff pastry from freezer and let sit on counter for 20-30 minutes until it has softened a bit and can easily be unfolded.
Peel potatoes. Boil potatoes in salted water for 20 minutes, or until fork tender. Drain water and mash potatoes using a masher, ricer or heavy fork. Add 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil to potatoes and mix.
In a large saute pan, heat olive oil. Saute onions and garlic until translucent. Add cumin, paprika, salt and pepper. Add meat and brown until cooked through.
Drain excess oil and liquid from meat.
Lightly roll out puff pastry with rolling pin. Cut each puff pastry sheet into 6 squares.
On each square add approximately 1-2 tsp of potato and 1-2 tsp of meat mixture. Fold each corner of the puff pastry square up until they touch. Pinch and twist tips down to form the knish.
Brush with lightly beaten egg. Bake until golden brown, around 25-30 minutes.
Serve with spicy brown mustard.

Shannon Sarna

Shannon Sarna is Editor of The Nosher. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. Her writing and recipes have been featured in Tablet Magazine, JTA News, New Jersey Monthly Magazine, The Jewish Week, Joy of Kosher Magazine, Vinepair, Modern Loss and Buzzfeed. She graduated from Smith College in Northampton, MA with a degree in Comparative Government and Spanish Language and Literature and lives in South Orange, NJ with her husband, daughters and rescue dogs. To see what Shannon is cooking and eating, follow her on Twitter and Instagram.

The opinions expressed here are the personal views of the author. Comments are moderated, so use your inside voices, keep your hands to yourself, and no, we're not interested in herbal supplements.

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