Rapp Snitch Knishes

"Mm...Delicious. Rapp Snitch Knishes."




  • 3 large Russet potatoes, peeled & diced up
  • 2 qts water
  • 1 chicken bouillon cube melted in 2 oz hot water
  • ¾ cup whole milk
  • salt-n-pepa 
  • 1 large Spanish onion, diced
  • 1 box (2 sheets) puff pastry, thawed (take out of the freezer at least 30 minutes before starting)
  • flour, for dusting your workspace
  • 2 large eggs, beaten 


Make Filling

  1. Place diced potatoes in 2 qts of cold water in medium saucepan. Bring to boil, and cook until fork-tender, about 10-12 minutes
  2. Meanwhile, put chicken bouillon melted in the hot water into a frying pan. Add onions and sauté until softened and slightly browned, about 10 minutes.
  3. Drain potatoes.
  4. Mix together potatoes, onions, salt & pepper, butter and milk, mashing and mixing to a smooth consistency. Set aside, cooling the mixture to room temperature.

Assemble & Bake

  1. Preheat oven to 375º
  2. Lightly dust workspace with flour. Lay one sheet of puff pastry on table, and mound a rectangular "log" of filling across the length of the pastry sheet, leaving 1” on both ends
  3. Roll pastry over filling. With seam-side down, cut into sections.
  4. Take each section and put on its end, and take top of dough, squeezing, pulling and twisting to form a top seal. Repeat with each knish.
  5. Dip each knish (sealed top-down) into egg wash and place top-up on a parchment-lined baking sheet
  6. Bake 15 minutes, rotate sheet tray, bake 15 minutes longer, until puffed and golden
  7. Serve with spicy mustard.
Susanna Arntzz