Yonah Schimmel New York City Knish
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Serves/Makes: 4
Ready in: 1-2 hrs
- 6 medium russet potatoes, peeled and quartered
- 2 1/2 tablespoons butter
- 1/4 minced onion
- 3 tablespoons chicken broth
- 1/2 teaspoon salt, or more to taste
- 1/8 teaspoon ground black pepper, or more to taste
- chives or pepper flakes to taste
- 6 sheets phyllo dough
Boil potatoes until tender, about 15-20 minutes. Mash well. Saute the onion in 1 1/2 tablespoons of the butter until translucent and soft. Add to mashed potatoes along with the broth, salt, pepper and spices. Stir well. Melt remaining butter. Preheat the oven to 375 degrees F. 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 at one end of strip of dough. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling showing through the top. Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with remaining ingredients. Bake 30-40 minutes, until golden brown.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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