Crispy Potato and Cheese Borek
Ingredients
Filling
- 4-5 potatoes
- 2 teaspoons salt
- 1 teacup grated kasar cheese
- Red pepper flakes
Assembly
- 4 sheets yufka
- 200 grams melted butter
- 1 egg yolk
Preparation
Melt the butter and let it cool.
Boil the potatoes until tender.
Add salt and red pepper flakes to the potatoes.
Once the potatoes have cooled, mix in the grated kasar cheese.
Spread one sheet of yufka and brush it with melted butter.
Fold one side of the yufka and brush the folded part with butter.
Place the potato filling along the folded long side.
Close the two sides of the yufka, cut the roll in half, then cut each half into quarters.
Place the pieces on a baking sheet lined with parchment paper.
Brush with egg yolk and bake at 200 degrees Celsius until golden.
