New York Knish Yo Recipes

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NEW YORK CITY KNISH



New York City Knish image

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.

Provided by Nat Da Brat

Categories     Potato

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • Peel, halve and boil potatoes until tender, 15-20 minutes.
  • Mash in a large bowl.
  • Sauté onion in 1 1/2 tablespoons butter until translucent but not brown.
  • Add to mashed potatoes with broth, salt, pepper and spices.
  • Stir well.
  • Melt remaining tablespoon of butter.
  • Pre-heat oven to 375 degrees.
  • Layer 3 sheets of phyllo dough and cut in half.
  • Repeat with remaining 3 sheets.
  • 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.
  • Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top.
  • (Trim and discard excess dough.) Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet.
  • Repeat with other knishes.
  • Bake 30-40 minutes, until golden brown.
  • Makes four knishes.

NEW YORK KNISH - YO!



New York Knish - Yo! image

Looking for that New York knish? Well, this is pretty darn close! This will take you right back to the streets of New York!

Provided by Cathy Johnston

Categories     Potato Side Dishes

Time 1h10m

Yield 12

Number Of Ingredients 7

6 large Yukon Gold potatoes, peeled
¼ cup butter
1 large onion, chopped
1 cube chicken bouillon, crumbled
salt and pepper to taste
18 sheets phyllo dough
¼ cup butter

Steps:

  • Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  • While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
  • In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
  • Bake in a preheated oven 30 to 40 minutes, or until golden brown.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 32.8 g, Cholesterol 20.4 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 294.2 mg, Sugar 0.6 g

NEW YORK KNISH - YO!



New York Knish - Yo! image

Looking for that New York knish? Well, this is pretty darn close! This will take you right back to the streets of New York!

Provided by Cathy Johnston

Categories     Potato Side Dishes

Time 1h10m

Yield 12

Number Of Ingredients 7

6 large Yukon Gold potatoes, peeled
¼ cup butter
1 large onion, chopped
1 cube chicken bouillon, crumbled
salt and pepper to taste
18 sheets phyllo dough
¼ cup butter

Steps:

  • Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  • While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
  • In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
  • Bake in a preheated oven 30 to 40 minutes, or until golden brown.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 32.8 g, Cholesterol 20.4 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 294.2 mg, Sugar 0.6 g

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