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Big Apple Potato Knish

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
12 servings
Snack U.S.
Big Apple Potato Knish
Ingredients
  • 6 large Yukon Gold potatoes, peeled
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 cube chicken bouillon, crumbled
  • salt and pepper to taste
  • 18 sheets phyllo dough
  • 1/4 cup butter
Instructions
1
Place the potatoes in a large container filled with sufficient water to cover them completely.
2
Bring the water to a rolling boil, and continue cooking until the potatoes reach their desired level of tenderness.
3
Once the potatoes have finished boiling, carefully pour off the water and set them aside for now.
4
Meanwhile, melt 1/4 cup of butter in a large skillet over medium heat.
5
Add the sliced onions to the skillet and gently stir them until they become soft and translucent.
6
In a separate, large bowl, use a masher or fork to break down the potatoes into a smooth consistency.
7
Combine the mashed potatoes with the softened onions, butter mixture, crumbled bouillon, and a pinch of salt and pepper to taste.
8
Preheat your oven to 375 degrees F (190 degrees C).
9
Grease a baking sheet with some oil or cooking spray to prevent the phyllo dough from sticking.
10
Stack three sheets of phyllo dough on top of each other, and then cut this layered sheet in half.
11
Spoon one small amount of the potato mixture onto each phyllo piece, and then roll the dough around it, tucking any exposed edges under.
12
Repeat this process with the remaining phyllo dough sheets to create a total of 12 knishes.
13
Brush the tops of each knish with the remaining 1/4 cup of melted butter, and arrange them on the prepared baking sheet.
14
Place the knishes in a preheated oven at 375 degrees F (190 degrees C) for 30 to 40 minutes, or until they are golden brown.