Full nutritional breakdown of the calories in Low–Fat New York City Knish based on the calories and nutrition in each ingredient, including Potato, raw, Phyllo …
- Prep Time: 15
- Cook Time: 35
- Ready Time: 50
Ingredients
- 6 medium russet potatoes ,2 1/2 tablespoons low-fat butter
- 1/4 minced onion ,3 tablespoons fat-free chicken (or vegetable) broth
- 1/2 teaspoon Salt, or more to taste , 1/8 teaspoon ground black pepper, or more to taste
- Seasoning blends, chives or pepper flakes to taste (optional)
- 6 sheets phyllo dough
Recipe Steps:
- 1. Peel, halve and boil potatoes until tender, 15 to 20 minutes. Mash potatoes in a large bowl.
- 2. Saute onion in 1 1/2 tablespoons butter until translucent but not brown. Add to mashed potatoes and broth, salt, pepper and spices. Stir well.
- 3. Melt remaining tablespoon of butter. Preheat oven to 375 degrees F.
- 4. 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 with length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough).
- 5. 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.