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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 between the filo dough layers instead of using butter. I wet the outside rim all around the knish with water and then pressed the top rim into the botom rim with a wet fork - so that it will be imprinted into the dough. I sprayed the top with pam and sprinkled it with toasted sesame seeds. I served this with "Mushroom Sauce" from this site.
Date Posted: Oct. 28, 2008
Photographer:
Cooking Level: Intermediate
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