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Ingredientes
- 6 med Russet potatoes
- 2 1/2 Tbsp. Low-fat butter
- 1/4 x Chopped onion
- 3 Tbsp. Fat-free chicken, (or possibly vegetable) broth
- 1/2 tsp Salt, or possibly more to taste
- 1/8 tsp Grnd black pepper, or possibly more to taste Seasoning blends, chives or possibly pepper flakes to taste (optional)
- 6 sht phyllo dough
Direcciones
- 1. Peel, halve and boil potatoes till tender, 15-20 min. Mash in a large bowl.
- 2. Saute/fry onion in 1 1/2 Tbsp. butter till translucent/soft but not brown.
- Add in to mashed potatoes with broth, salt, pepper and spices. Stir well.
- 3. Heat remaining Tbsp. of butter. Pre-heat oven to 375 degrees.
- 4. Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 c. of potato mix on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and throw away excess dough.)
- 5. Brush melted butter over edges of knish to seal the seams and pressdown onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 min, till golden.
- Makes four knishes.
- challenge issued by the New York Daily News. They wanted to find out if a West Coast boy could duplicate the taste of an authentic New York City knish. But, mind you, not just any knish. This knish comes from one of the oldest knisheries in the Big Apple; a place that also takes pride in the low fat content of its knishes, versus the popular deep-fried variety. When I tasted the famous Yonah Schimmel knish (the first knish I had ever sampled), I realized which not only could a simple clone recipe be created, but which the fat gram count could come in even lower. The Daily News even went so far as to have a lab analyze the fat content of not only the original knish and the clone, but also the fat grams in a street vendor knish and a supermarket knish, just for comparison. The results are listed below. If you'd like to check out the original article which ran in the
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 223 | |
| Calories from Fat 50 | 22% |
| Total Fat 5.73g | 7% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 242mg | 10% |
| Potassium 906mg | 26% |
| Total Carbs 38.91g | 10% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.5g | 1% |
| Protein 5.59g | 9% |
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