Best New York City Knish Recipes

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NEW YORK CITY KNISH



New York City Knish image

I'm not a New Yorker so I can't tell you if these are authentic, but they are delicious.The recipe makes 4 large, but can easily make 8 or more smaller ones.

Provided by Nat Da Brat

Categories     Potato

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

6 medium russet potatoes
2 1/2 tablespoons butter
1/4 minced onion
3 tablespoons fat-free chicken broth or 3 tablespoons vegetable broth
1/2 teaspoon salt, more to taste
1/8 teaspoon ground black pepper, more to taste
chives (optional) or red pepper flakes, to taste (optional)
6 sheets phyllo dough

Steps:

  • Peel, halve and boil potatoes until tender, 15-20 minutes.
  • Mash in a large bowl.
  • Sauté onion in 1 1/2 tablespoons butter until translucent but not brown.
  • Add to mashed potatoes with broth, salt, pepper and spices.
  • Stir well.
  • Melt remaining tablespoon of butter.
  • Pre-heat 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 off-center at one end of strip of dough.
  • Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top.
  • (Trim and discard excess dough.) 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 four knishes.

POTATO-KASHA KNISHES



Potato-Kasha Knishes image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 knishes

Number Of Ingredients 13

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
1/4 cup plus 2 tablespoons cold seltzer
2 teaspoons apple cider vinegar
1 1/2 pounds russet potatoes, peeled and quartered
Kosher salt
4 tablespoons extra-virgin olive oil
1 1/2 pounds Spanish onions, diced
1 clove garlic, smashed
1 cup whole or coarse kasha (roasted buckwheat groats; available in the bulk aisle or near the dried beans)
Freshly ground pepper
Spicy mustard, for serving

Steps:

  • Start with our step-by-step knish how-to.
  • Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
  • Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
  • Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
  • Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
  • Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
  • Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.

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