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  • Yonah Schimmel Low Fat New York City Knish

    From Ben Collver@1:105/500 to All on Sat Apr 25 07:54:44 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Yonah Schimmel Low Fat New York City Knish
    Categories: Copycat, Jewish
    Yield: 4 Knishes

    6 md Russet potatoes
    2 1/2 tb Low-fat butter
    1/4 Onion; minced
    3 tb Fat-free chicken or
    - vegetable broth
    1/2 ts Salt; or more to taste
    1/8 ts Ground black pepper;
    - or more to taste
    Seasoning blends, chives, or
    - pepper flakes;
    - to taste (optional)
    6 Phyllo dough sheets

    Here's a recipe that comes from a challenge issued by the New York
    Daily News. They wanted to find out if a West Coast boy could
    duplicate the taste of an authentic New York City knish. But, mind
    you, not just any knish. This knish comes from one of the oldest
    knisheries in the Big Apple; a place which also takes pride in the
    low fat content of its knishes, versus the popular deep-fried
    variety. When I tasted the famous Yonah Schimmel knish (the first
    knish I had ever sampled), I realized that not only could a simple
    clone recipe be created, but that the fat gram count could come in
    even lower. The Daily News even went so far as to have a lab analyze
    the fat content of not only the original knish and the clone, but
    also the fat grams in a street vendor knish and a supermarket knish,
    just for comparison. The results are listed below.

    Peel, halve and boil potatoes until tender, 15 to 20 minutes. Mash in
    a large bowl.

    Saute onion in 1-1/2 tb 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?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 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 to 40 minutes, until golden brown.

    Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
    Yonah#040Schimmel#253#040Low-Fat#040New#040York#040City#040Knish.txt>

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