Recipe by My Kosher Recipe Contest

Zaide’s Famous Knishes

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Parve Parve
Medium Medium
40 Servings
1 Hour

No Diets specified

Submitted by Batsheva Glasser


Potato, cherry cheese, kasha, cabbage…growing up in Brighton Beach in the ’70s and ’80s, everyone knew about my Zaide’s store – Sam’s Knishes. Light and flaky, with a perfectly soft, well-seasoned filling, my Zaide’s knishes were a favorite on the Coney Island Boardwalk. They are so good, he even presented a dozen to President Jimmy Carter himself when he had the opportunity to meet him!

Here is the original recipe (with 2 filling variations) passed down from my grandfather, to my mother and finally to me. It’s a recipe I make over and over again and one I will iyh pass on to my children one day!



  • 4 Cups of flour

  • 1 Cup of shortening (ex. Crisco)

  • 1 tsp. salt

  • 1/2 Cup cold water (may be a bit more or less)

Potato Filling

  • 8 large potatoes

  • 1 small grated onion

  • 1/8 cup of oil

  • Salt and pepper to taste

Cabbage Filling

  • 1 small onion

  • 1 medium head of cabbage, grated

  • 2 T oil

  • Salt and pepper to taste

To Serve

  • spicy deli mustard (optional)


Prepare the Dough


Add the flour, shortening and salt into the bowl of a stand mixer and knead well with the dough hook. Very slowly add in 1/2 cup of cold water until the dough is soft and pliable (should not be sticky).

Prepare the Potato Filling


Peel and cube 8 large potatoes. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.


Once soft, drain and add the grated onion, oil, salt and pepper. Mix with a potato masher until well combined. Set aside to cool.

Prepare the Cabbage Filling


Sauté onion in oil until translucent. Add the cabbage, salt and pepper and sauté until the cabbage is wilted and light green in color. Remove from fire and set aside to cool.


Once cooled, squeeze out any excess moisture (filling should be dry).



Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.


Divide the dough into thirds and roll each piece out to about a 9×13-inch rectangle. Slice the rolled dough in half lengthwise, then spread the mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Cut away any extra of dough and reuse it for the next roll. Pinch seams together well, and gently pat it down (should look like a firm log). Cut into 2-inch pieces (you can make them whatever size you like), and place on the baking tray.


Brush with egg and bake for approximately 30-40 minutes until golden brown.

Zaide's Famous Knishes

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