We are not Jewish, but many people in our area of Maryland are, and as such, today is a holiday and neither of us had to work. Hooray! So to thank the Jewish people for celebrating their New Year today and allowing us a glorious and much-needed day off to relax and go to the movies, I decided to honor them by trying this recipe for Phyllo Knishes.
"What is a knish?" my Gentile friends are sure to ask. Well, from what I understand - having just eaten them - it is a pastry stuffed with potatoes, or sometimes with kasha. What more must be said? The first time I ever had one was when I lived in Boston. My friend Sarah got me one from a Jewish deli in Brookline, Mass. and it was very, very tasty. Tonight was the first time I tried to make them though.
Our recipe was just OK. It was a little bit bland. We put sour cream on them on recommendation from my coworker. This is not a make-again recipe, but it isn't bad.
CL, November 2006
Freeze in an airtight container instead of zip-top plastic bags because frozen phyllo can be fragile. Serve with bottled chutney.
1 pound Yukon gold potatoes, peeled and cut into 2-inch pieces
2 tablespoons reduced-fat sour cream
1/2 teaspoon salt-free garlic and herb seasoning
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped green onions
18 (14 x 9-inch) sheets frozen phyllo dough, thawed
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add sour cream, garlic and herb seasoning, salt, and pepper; mash mixture with a fork or potato masher until smooth. Stir in onions. Cool to room temperature.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); layer with 2 additional phyllo sheets. Cut phyllo stack in half crosswise. Top each half with about 2 tablespoons potato mixture, leaving a 1/2-inch border. Roll up jelly-roll fashion, starting with short side. Tuck ends under; place rolls, seam sides down, on a baking sheet coated with cooking spray. Repeat with remaining phyllo and potato mixture to total 12 knishes. Lightly coat knish tops with cooking spray. Place knishes in an airtight container; freeze up to 3 months.
Preheat oven to 400°.
Place frozen knishes on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until browned and crisp. Serve immediately.
Yield: 12 servings