Potato Knish

It doesn’t get more classic then the knish: a Jewish pastry stuffed with a savory filling wrapped in flaky, buttery dough. Originating in Eastern Europe, the knish came to America with the Ashkenazi Jewish immigrants who settled in cities like New York around the turn of the 20th century. We’ve been making our own knishes at Zingerman’s Deli since we opened our doors in 1982.

The inside is made of mashed Yukon Gold potatoes, onions, and herbs. The outside is a tender, flaky, handmade crust crafted from fresh farm cheese from Zingerman’s Creamery.

They're fully cooked and ready to eat, cold or hot. We like ours served heated up with a side of good mustard.

"I am such a huge Zingerman's fan. Their knish is one of the best I've ever had, my goodness."
Kate Heddings

Ships frozen. Keep frozen until ready to eat. Heating instructions included.