Low-Fat New York City KnishSubmitted by: MRSTEJANO
IntroductionCredit to Todd Wilbur of Top Secret Recipes for creating a low-fat, low-calorie version of the original Knish from New York City! Credit to Todd Wilbur of Top Secret Recipes for creating a low-fat, low-calorie version of the original Knish from New York City!
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 falt, or more to taste
1/8 teaspoon ground black pepper, or ore to taste
seasoning blends, chives or pepper flakes to taste (optional)
6 sheets phyllo dough
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.
Makes 4 knishes.
Number of Servings: 12
Recipe submitted by SparkPeople user MRSTEJANO.