Yonah Schimmel New York City Knish Recipe
Ingredients:
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
Directions:
Boil potatoes until tender, about 15-20 minutes. Mash well. Sauté 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. 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.