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Top Secret
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version of
Yonah Schimmel Low-Fat
New York City Knish |
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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. If
you'd like to check out the original article that ran in
the Daily News, click here.
6 medium russet potatoes
2 1/2 tablespoons low-fat butter
1/4 minced onion
3 tablespoons fat-free chicken (or vegetable) broth
1/2 teaspoon salt, or more to taste
1/8 teaspoon ground black pepper, or more to taste
Seasoning blends, chives or pepper flakes to taste
(optional)
6 sheets phyllo dough
1. Peel, halve and boil potatoes until tender, 15-20
minutes. Mash in a large bowl.
2. 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.
3. Melt remaining tablespoon of butter. Pre-heat oven to
375 degrees.
4. 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.)
5. 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. (http://www.topsecretrecipes.com)
How They Stack Up
Top Secret Recipes
knish - Price: 40 cents, Weight:
6.75 ounces, Fat: 3.63 grams
Yonah Schimmel knish
- Price: $1.50, Weight: 11.27 ounces, Fat: 7.01 grams
Street vendor knish
- Price: $1, Weight: 4.35 ounces, Fat: 4.53 grams
Supermarket knish
- Price $1.50, Weight: 9.89 ounces, Fat: 11.27 grams
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