Mini knishes

Yield: 36 Servings

Measure Ingredient
1 medium Onion; peeled and chopped
1 teaspoon Olive oil
2 cups Non-fat small curd cottage cheese; (16 ounces)
2 tablespoons Egg substitute mixed with:
1 \N Extra large egg white
⅛ teaspoon Ground white pepper
1 cup Cooked mashed Idaho potatoes; *See Note
3 \N Sheets phyllo pastry
⅓ cup Fine dried bread crumbs
\N \N Olive oil spray

*Note: or other baking potato

1. Saute the onion in the olive oil until wilted and golden.

2. Mix the onion, cottage cheese, egg mixture, pepper and potatoes in a bowl. Beat well by hand or with a hand mixer.

3. Coat 1 phyllo sheet with olive oil cooking spray. (Keep the rest of the phyllo dough covered.) Sprinkle with 1 tablespoon of bread crumbs and cut into 4- inch squares. (A pizza cutter does a good job.) 4. Place a scant tablespoon of filling in the center of each square.

5. Fold the top and bottom of the phyllo over the filling. Turn over and fold the 2 sides towards the center.. There will be several thicknesses of dough on both the top and bottom of the knish. Place the second folded side down on a nonstick baking sheet coated with olive oil spray.

6. Repeat as above until all the mixture has been used.

7. Prick each knish once with a fork; coat lightly with olive oil spray.

8. Bake in a preheated 325 degrees F oven for about 30 minutes or until golden brown.


Kasha Knishes: saute ½ cup minced onion in 1 tablespoon of olive oil until wilted and lightly browned. Combine the onion with 2 cups of cooked kasha, add salt and pepper to taste, and proceed as in step 3, omitting the bread crumbs.

Ms. Roth states these knishes are easy to make and freeze well.

Harriet Roth's Deliciously Healthy Jewish Cooking 350 New Low-Fat, Low Cholesterol, Low Sodium Recipes for Holidays and Every Day Dutton/ The Penguin Group, NY, 1996 ISBN: 0-525-93931-8 Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 350 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Sep 27, 1998, converted by MM_Buster v2.0l.

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