Freezer Börek with Potato Filling
Ingredients
- 3 sheets phyllo dough
- 1 mineral water
- 1 cup vegetable oil (200 ml)
- 1 egg white (yolk for brushing)
Filling
- 4-5 potatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
Preparation
Boil the potatoes and mash them while hot into a puree.
In a deep bowl, mix 1 cup vegetable oil and 1 egg white lightly.
Add the mineral water and stir for 1-2 minutes.
Brush the sauce on each of the 3 phyllo sheets, stack them, and ensure the sauce is evenly distributed.
Cut the stacked phyllo into 20 equal pieces by first cutting in a plus shape and then dividing each triangle into 5 equal parts.
Place 1 tablespoon of potato mixture on the edge of each phyllo piece and roll it up.
Baking tips
Optionally refrigerate the rolls for a bit before baking or freeze them at this stage.
When baking, if frozen, do not thaw completely; brush with egg yolk and bake in a preheated oven at 180 degrees Celsius until golden brown.
