A Jewish tradition, our knish recipe dates back to 1910 when the knish first showed up in the Lower East Side of NYC. Carefully filled with grated potatoes, eggs, onions and old fashioned spices, these finger food favorites will win your guests over. Serve our mini potato knishes as a snack, hors d' oeuvres or as a full meal! A must for Bar/Bat Mitzvahs and holiday parties.
 

Fresh potatoes, flour (enriched, bromated, bleached, wheat flour, malted barley flour, niacin, iron, potassium bromate, thiamin, mononitrate, riboflavin), potato flakes (color and flavor protected with citric acid & BHA), monoglycerides, sodium acid, pyrophosphate, onions, water, whole eggs, canola oil, vegetable shortening (partially hydrogenated soybean and cottonseed oil, water salt, mono & diglycerides, lecthin, sodium benzonate added as a preservative, modified food starch, salt, light corn syrup, onion powder, pepper.
 

Preheat oven to 400°F. Line baking tray with parchment paper or lightly grease. Bake knish appetizers about 10-15 minutes or until lightly browned. DO NOT MICROWAVE. KEEP KNISHES FROZEN. Do not thaw or defrost.
 

100 oz.