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New York City Knish

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Ingredients

Adjust Servings:
6 medium russet potatoes
2 1/2 tablespoons butter
1/4 minced onion
3 tablespoons fat free chicken broth or 3 tablespoons vegetable broth
1/2 teaspoon salt more to taste
1/8 teaspoon ground black pepper more to taste
chives (optional) or red pepper flakes to taste (optional)
6 sheets phyllo dough

Nutritional information

398.1
Calories
82 g
Calories From Fat
9.2 g
Total Fat
5.1 g
Saturated Fat
19.1 mg
Cholesterol
521.9mg
Sodium
71.6 g
Carbs
7.7 g
Dietary Fiber
2.9 g
Sugars
8.7 g
Protein
376g
Serving Size (g)
4
Serving Size

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New York City Knish

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    Cuisine:

      This is hardly a recipe. This is a set of instructions for stuffing a prepared, frozen pastry sheet with seasoned mashed potatoes. While this sounds like a tasty dish, it is certainly NOT a knish.
      To call this a recipe for "New York" knishes is insulting. Authentic knishes don't use flaky prepared pastry dough. The recipe for knish pastry can be found on many sites. It is usually denser and more substantial than phyllo. If you are going to publish a recipe for stuffed phyllo, why not provide a recipe to prepare your own phyllo? If I have to go to the store to buy phyllo, I might as well look in the next freezer case and buy frozen knishes themselves. At least they might have an authentic taste and I won't have to make believe I'm baking.

      .

      • 120 min
      • Serves 4
      • Easy

      Ingredients

      Directions

      Share

      New York City Knish,I’m not a New Yorker so I can’t tell you if these are authentic, but they are delicious.The recipe makes 4 large, but can easily make 8 or more smaller ones.,This is hardly a recipe. This is a set of instructions for stuffing a prepared, frozen pastry sheet with seasoned mashed potatoes. While this sounds like a tasty dish, it is certainly NOT a knish. To call this a recipe for “New York” knishes is insulting. Authentic knishes don’t use flaky prepared pastry dough. The recipe for knish pastry can be found on many sites. It is usually denser and more substantial than phyllo. If you are going to publish a recipe for stuffed phyllo, why not provide a recipe to prepare your own phyllo? If I have to go to the store to buy phyllo, I might as well look in the next freezer case and buy frozen knishes themselves. At least they might have an authentic taste and I won’t have to make believe I’m baking. .,Sounds Good I will have to try it.


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      Steps

      1
      Done

      Peel, Halve and Boil Potatoes Until Tender, 15-20 Minutes.

      2
      Done

      Mash in a Large Bowl.

      3
      Done

      Saut Onion in 1 1/2 Tablespoons Butter Until Translucent but not Brown.

      4
      Done

      Add to Mashed Potatoes With Broth, Salt, Pepper and Spices.

      5
      Done

      Stir Well.

      6
      Done

      Melt Remaining Tablespoon of Butter.

      7
      Done

      Pre-Heat Oven to 375 Degrees.

      8
      Done

      Layer 3 Sheets of Phyllo Dough and Cut in Half.

      9
      Done

      Repeat With Remaining 3 Sheets.

      10
      Done

      Spoon 1 Cup of Potato Mixture on Each Section of Phyllo, Mold Into a Large Ball and Position Off-Center at One End of Strip of Dough.

      11
      Done

      Roll Ball Along the Length of Phyllo, Folding Dough Over Bottom of Filling and Leaving Some Filling Poking Through the Top.

      12
      Done

      (trim and Discard Excess Dough.) Brush Melted Butter Over Edges of Knish to Seal the Seams and Press Down Onto an Ungreased Baking Sheet.

      13
      Done

      Repeat With Other Knishes.

      14
      Done

      Bake 30-40 Minutes, Until Golden Brown.

      15
      Done

      Makes Four Knishes.

      Avatar Of Deedee Nelson

      DeeDee Nelson

      Sweet tooth expert known for creating delectable and irresistible desserts.

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