New York Knish - Yo!

    (7)
    1 hour 10 mins

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


    5 people made this

    Ingredients
    Makes: 12 

    • 6 large Yukon Gold potatoes, peeled
    • 55 g butter
    • 1 large onion, chopped
    • 1 cube chicken bouillon, crumbled
    • 1 pinch salt and pepper to taste
    • 18 sheets phyllo dough
    • 55 g butter, melted

    Directions
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
    2. 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.
    3. In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
    4. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
    5. 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 melted butter, and place on baking sheet.
    6. Bake in a preheated oven 30 to 40 minutes, or until golden brown.

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    Reviews and ratings
    Global ratings:
    (7)

    Reviews in English (6)

    by
    40

    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.  -  04 Jul 2005  (Review from Allrecipes US | Canada)

    by
    10

    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.  -  28 Oct 2008  (Review from Allrecipes US | Canada)

    by
    7

    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.  -  21 May 2013  (Review from Allrecipes US | Canada)

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