Recipe by 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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Yukon Gold potatoes, peeled
chicken bouillon, crumbled
salt and pepper to taste
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 style knish.
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.
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, You nailed it". Love the recipe. Thanks and did I mention that I'm literally dreaming up other fillings. :)
Great potato dish!
* Percent Daily Values are based on a 2,000 calorie diet.
New York Knish - Yo!
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 86
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