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My review
New York Knish - Yo!
CATHYNAN
"Looking for that New York knish? Well, this is pretty darn close! This will take you right back to the streets of New York!"
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Ingredients
1 h 10 m servings 232 calsOriginal recipe yields 12 servings (12 pastries)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 232 calories; 9.5 g fat; 32.8 g carbohydrates; 4.2 g protein; 20 mg cholesterol; 294 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
10/28/2008
I used light earth's balance non hydrogenated margerine in the potato mixture, I added half the amount of salt. I made this into one very long knish instead of individual ones. I sprayed PAM in ...
Most helpful critical review
7/4/2005
I knew the crust wouldn't be the same by using phyllo dough...but the inside was salty and the whle thing was way too greasy. The other knish recipe on this site is way closer to a real NY styl...
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7/4/2005
I knew the crust wouldn't be the same by using phyllo dough...but the inside was salty and the whle thing was way too greasy. The other knish recipe on this site is way closer to a real NY styl...
10/28/2008
I used light earth's balance non hydrogenated margerine in the potato mixture, I added half the amount of salt. I made this into one very long knish instead of individual ones. I sprayed PAM in ...
5/21/2013
I made these on Sunday. they were easy and pretty fast. I've never made or had knish before so I took them to my Jewish New York friend to criticize. Every one who cooks knows the look of "Dude,...
12/28/2015
I made lots of changes. First I did not add salt because I knew that was too much, and I am on a low sodium diet, and I used regular salted butter. Second, I drained the onions before adding t...
12/10/2017
These were great. I put cheddar cheese in half of mine, and we liked them both ways. Definitely would make again.
7/20/2017
They were wonderful and very authentic. The phyllo dough was very hard to work with though so replacing it with something that dose the same thing but is easier to work with may be a good idea...