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Receta Mini Knishes
by Global Cookbook

Mini Knishes
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  Raciónes: 12

Ingredientes

  • 1 med Onion, peeled and minced
  • 1 tsp Extra virgin olive oil
  • 2 c. Non-fat small curd cottage cheese, (16 ounces)
  • 2 Tbsp. Egg substitute mixed with:
  • 1 x Extra large egg white
  • 1/8 tsp Grnd white pepper
  • 1 c. Cooked mashed Idaho potatoes, *See Note
  • 3 sht phyllo pastry
  • 1/3 c. Fine dry bread crumbs
  •     Extra virgin olive oil spray

Direcciones

  1. Note: or possibly other baking potato
  2. Saute/fry the onion in the extra virgin olive oil till wilted and golden brown.
  3. Mix the onion, cottage cheese, egg mix, pepper and potatoes in a bowl. Beat well by hand or possibly with a hand mixer.
  4. Coat 1 phyllo sheet with extra virgin olive oil cooking spray. (Keep the rest of the phyllo dough covered.) Sprinkle with 1 Tbsp. of bread crumbs and cut into 4- inch squares. (A pizza cutter does a good job.)
  5. Place a scant Tbsp. of filling in the center of each square.
  6. Fold the top and bottom of the phyllo over the filling. Turn over and fold the 2 sides towards the center.. There will be several thicknesses of dough on both the top and bottom of the knish. Place the second folded side down on a nonstick baking sheet coated with extra virgin olive oil spray.
  7. Repeat as above till all the mix has been used.
  8. Prick each knish once with a fork; coat lightly with extra virgin olive oil spray.
  9. Bake in a preheated 325 degrees F oven for about 30 min or possibly till golden.
  10. Variation:Kasha Knishes: saute/fry 1/2 c. chopped onion in 1 Tbsp. of extra virgin olive oil till wilted and lightly browned. Combine the onion with 2 c. of cooked kasha, add in salt and pepper to taste, and proceed as in step 3, omitting the bread crumbs.
  11. Ms. Roth states these knishes are easy to make and freeze well.
  12. Harriet Roth's Deliciously Healthy Jewish Cooking 350 New Low-Fat, Low Cholesterol, Low Sodium Recipes for Holidays and Every Day Dutton/ The