Reduced-Fat Knish Dough

Preparation info
  • Makes enough for


    • Difficulty


    • Ready in

      35 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

The world’s best knishes may well be Mrs. Stahl’s, made in a bakery of the same name in Brighton Beach, New York. They’re plump and greasy, as a knish should be, and they’re best eaten right out of the bag when still warm. This is not Mrs. Stahl’s dough. (How could it be in a low-fat cookbook?) But I think you’ll find it makes highly tasty knishes that are within the bounds of modern health precepts.