Crispy Potato Börek
Ingredients
- 1 package baklava phyllo dough
Sauce
- 1 tea glass vegetable oil
- 100 grams melted butter
- 1 tea glass milk
Filling
- 4.5 boiled potatoes
- 1 onion
- Salt
- Red pepper
- Black pepper
- 5-6 sprigs chopped parsley
- 2-3 tablespoons vegetable oil
Preparation
First, for the potato filling, add vegetable oil to a pan and sauté the chopped onion for a few minutes.
Meanwhile, grate the boiled potatoes and place them in a mixing bowl, then add the sautéed onion, salt, black pepper, red pepper, and chopped parsley, and mix well.
For the sauce, mix all the sauce ingredients together until combined.
Take two sheets of baklava phyllo dough on the counter, spread a few spoonfuls of sauce over it, then lay the third sheet on top and spread sauce again, followed by the fourth sheet with sauce spread evenly.
Place the prepared filling on the short side of the layered dough, roll it inwards to form a log, and cut into pieces about four fingers wide.
Arrange the pieces on a tray lined with baking paper and repeat the process with the remaining phyllo dough in groups of four sheets.
Brush the tops with egg yolk and sprinkle with sesame seeds.
Bake in a preheated oven at 200 degrees Celsius until golden brown, then serve hot.
Notes
This börek is ideal for weekend breakfast or brunch.
Enjoy your meal, as traditionally said in Turkish cuisine.
