Turkish Potato Freezer Börek
Ingredients
- 4 sheets of phyllo dough
- 1 cup water
- 1 cup olive oil
- 4 medium potatoes
- 1 cup milk
- 2 tablespoons butter
- Black pepper, to taste
- Salt, to taste
- Egg yolk (for brushing)
Preparation
Peel, cook, and drain the potatoes.
Mash the potatoes with black pepper, butter, milk, and salt to make a puree.
Prepare the liquid mixture by combining olive oil and water in a bowl and mixing.
Lay out the first phyllo sheet, brush with the liquid mixture, and spread the potato mixture over it.
Repeat the same process for the second, third, and fourth phyllo sheets.
Fold the edges to form a square shape, approximately three fingers thick.
Roll into a log shape.
Cut in half, wrap in plastic wrap, and freeze.
When ready to bake, thaw slightly, slice, brush with egg yolk, and bake at 180-190°C with top and bottom heat until golden.
