CookPal AI
New York Knish

New York Knish

Cost $10, save $15

Source: Recommended by CookPal

  • 40 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Filling

    • 🥔 6 large Yukon Gold potatoes, peeled
    • 🧈 1/4 cup butter
    • 🧅 1 large onion, chopped
    • 1 cube chicken bouillon, crumbled
    • 🧂 Salt and pepper to taste

  • Dough

    • 18 sheets phyllo dough
    • 🧈 1/4 cup butter

STEPS

1

Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.

2

Heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.

3

Mash the potatoes until smooth in a large bowl. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.

4

Preheat oven to 375°F (190°C). Grease a baking sheet.

5

Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat with remaining sheets to make 12 knishes. Brush with remaining butter, and place on baking sheet.

6

Bake in a preheated oven for 30-40 minutes, or until golden brown.

NUTRIENTS

Per 1 serving

🔥

232

Calories

  • 4
    Protein
  • 33
    Carbs
  • 10
    Fats

💡 Phyllo dough dries quickly, so keep unused sheets covered with a damp towel while assembling knishes.Serve these knishes warm as an appetizer or main dish for a quick meal reminiscent of New York street food.Swap chicken bouillon with a vegetarian alternative to make it completely vegetarian-friendly.