This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Yonah Schimmel (New York City Knish)
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- #28464
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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.
Saute 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 F. 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.
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nutrition data
242 calories, 9 grams fat, 22 grams carbohydrates, 5 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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