I absolutely adore this recipe because it’s the perfect marriage of creamy, spiced potatoes and crispy, flaky pastry—every bite is a nostalgic reminder of family gatherings around the dining table. Plus, the process of rolling and shaping each borek into a beautiful rose is so therapeutic and makes my kitchen time feel like magic! 🌟🥔
I take pleasure in creating recipes that make tradition a part of every meal. Take my Rose Borek Potato Patatesli Gul Boregi, for example.
At its heart, a filling of 400 grams of tender potatoes, fragrant with cumin, and enriched with melted butter. In this recipe, I will show you how to achieve two crucial elements of successful borek: crispy yufka and creamy filling.
Ingredients
Potatoes:
Rich in carbohydrates and an excellent source of vitamins C and B6.
Onion:
Imparts umami taste, offers antioxidant benefits, and promotes cardiovascular health.
Olive Oil:
Fats that are beneficial to health, properties that reduce inflammation, high levels of antioxidants.
Yogurt:
Delivers smoothness, serves as a base for beneficial bacteria, offers a micronutrient profile, and provides high-quality protein.
Eggs:
High-quality protein is bound into the ingredients and contains essential amino acids.
Ingredient Quantities
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- 4 sheets of yufka or phyllo dough
- 400 grams potatoes, peeled and boiled
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/2 cup plain yogurt
- 1/4 cup milk
- 2 eggs
- 1/4 cup melted butter
- 1 tablespoon nigella or sesame seeds (optional for garnish)
“`
Instructions
1. Prepare the Filling:
In a large mixing bowl, mash the boiled potatoes. Then, in a skillet, heat the olive oil over medium heat and sauté the chopped onion until it’s translucent. The sautéed onions go into the bowl with the mashed potatoes. Give everything a good mix, and then add the salt, black pepper, paprika, and cumin. You’re going to set this aside now and let it cool.
2. Prepare the Sauce:
In an individual mixing bowl, combine the yogurt, milk, eggs, and melted butter and whisk together until everything is combined well.
3. Preheat Oven
Set your oven to 180°C (350°F) to preheat.
4. Lay Out Dough:
Take a sheet of yufka or phyllo dough and set it on a level surface. Lightly brush or spray the dough with the yogurt mixture, making sure it is just moistened.
5. Assemble Borek:
Lay down a hearty strip (about 1-2 tablespoons) of the potato filling along the lower edge of the dough. Wrap the dough around the filling, resulting in a long, filled “snake.”
6. Shape into Rose:
From one end of the filled dough snake, starting coiling it around itself to create a spiral or rose shape. Place this shaped borek on a lined baking tray.
7. Repeat Process:
Follow steps 4 through 6 using the last sheets of dough and filling, placing each completed rose borek on the baking tray with a little room between them.
8. Coat with Sauce:
After all the boreks are shaped and arranged on the tray, their tops are brushed with any remaining yogurt mixture. This brushing ensures that the finished boreks will be golden brown and crisp.
9. Garnish:
If one wishes, the tops can be garnished with nigella or sesame seeds for flavor and decoration.
10. Bake and Serve:
Cook the boreks in the oven that has been preheated to a temperature between 375 and 400 °F (190-200 °C) for 30 to 35 minutes. They should be golden brown and crisp before removing them from the oven. Serve while still warm.
Equipment Needed
1. Large mixing bowl
2. Skillet
3. Spatula or wooden spoon
4. Potato masher or fork
5. Small mixing bowl
6. Whisk
7. Oven
8. Baking tray
9. Parchment paper or non-stick baking liner
10. Pastry brush or spray bottle for liquid application
FAQ
- Can I use frozen phyllo dough?Indeed, it is acceptable to use phyllo dough that has been frozen. However, it is critical to allow the dough to thaw in the refrigerator overnight prior to utilization.
- What type of potatoes works best?Starchy potatoes such as Russets are ideal because they become fluffy when boiled. Yukon Golds can also be used for a creamier texture.
- Is there a substitute for yufka dough?If yufka is unavailable, phyllo dough is an excellent substitute. You can use either in this recipe.
- Can I prepare the filling ahead of time? Yes, you can prepare the potato filling a day ahead and store it refrigerated. Make sure it’s at room temperature before assembling the borek.
- How should I store leftovers?Any leftover borek should be stored in an airtight container in the refrigerator. It will keep for up to three days. The best way to reheat it, allowing for the restoration of crispiness, is in an oven.
- Can I make this recipe vegan?Replace butter with olive oil, use a non-dairy yogurt, and an egg substitute like flaxseed mix. Ensure phyllo dough is vegan.
Substitutions and Variations
Use spring roll wrappers or homemade pastry dough instead of yufka or phyllo dough.
Replace olive oil with either sunflower oil or vegetable oil.
Instead of regular potatoes, use sweet potatoes for a different flavor profile.
Use sour cream or crème fraîche in place of yogurt.
Substitute nigella seeds for poppy seeds or eliminate seeds entirely.
Pro Tips
1. Yufka/Phyllo Handling: When working with yufka or phyllo dough, keep a damp cloth over the sheets you’re not using to prevent them from drying out, which makes them hard to handle and prone to tearing.
2. Filling Consistency: Ensure the potato filling is cool before wrapping it in the dough. If the filling is too warm, it can dampen the dough, making it difficult to work with.
3. Yogurt Mixture Efficiency: Use a pastry brush or spray bottle to apply the yogurt mixture to the dough sheets efficiently. This ensures a consistent and even coating without over-saturating the dough, which could lead to sogginess.
4. Even Baking: Space the boreks evenly on the baking tray to allow heat to circulate properly for uniform baking. Using parchment paper or a silicone baking mat can help prevent sticking.
5. Golden Finish: For an extra golden and shiny finish, consider adding a little extra melted butter to the yogurt mixture before the final coating. This adds richness and enhances the golden brown color during baking.
Rose Borek Potato Patatesli Gul Boregi Recipe
My favorite Rose Borek Potato Patatesli Gul Boregi Recipe
Equipment Needed:
1. Large mixing bowl
2. Skillet
3. Spatula or wooden spoon
4. Potato masher or fork
5. Small mixing bowl
6. Whisk
7. Oven
8. Baking tray
9. Parchment paper or non-stick baking liner
10. Pastry brush or spray bottle for liquid application
Ingredients:
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- 4 sheets of yufka or phyllo dough
- 400 grams potatoes, peeled and boiled
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/2 cup plain yogurt
- 1/4 cup milk
- 2 eggs
- 1/4 cup melted butter
- 1 tablespoon nigella or sesame seeds (optional for garnish)
“`
Instructions:
1. Prepare the Filling:
In a large mixing bowl, mash the boiled potatoes. Then, in a skillet, heat the olive oil over medium heat and sauté the chopped onion until it’s translucent. The sautéed onions go into the bowl with the mashed potatoes. Give everything a good mix, and then add the salt, black pepper, paprika, and cumin. You’re going to set this aside now and let it cool.
2. Prepare the Sauce:
In an individual mixing bowl, combine the yogurt, milk, eggs, and melted butter and whisk together until everything is combined well.
3. Preheat Oven
Set your oven to 180°C (350°F) to preheat.
4. Lay Out Dough:
Take a sheet of yufka or phyllo dough and set it on a level surface. Lightly brush or spray the dough with the yogurt mixture, making sure it is just moistened.
5. Assemble Borek:
Lay down a hearty strip (about 1-2 tablespoons) of the potato filling along the lower edge of the dough. Wrap the dough around the filling, resulting in a long, filled “snake.”
6. Shape into Rose:
From one end of the filled dough snake, starting coiling it around itself to create a spiral or rose shape. Place this shaped borek on a lined baking tray.
7. Repeat Process:
Follow steps 4 through 6 using the last sheets of dough and filling, placing each completed rose borek on the baking tray with a little room between them.
8. Coat with Sauce:
After all the boreks are shaped and arranged on the tray, their tops are brushed with any remaining yogurt mixture. This brushing ensures that the finished boreks will be golden brown and crisp.
9. Garnish:
If one wishes, the tops can be garnished with nigella or sesame seeds for flavor and decoration.
10. Bake and Serve:
Cook the boreks in the oven that has been preheated to a temperature between 375 and 400 °F (190-200 °C) for 30 to 35 minutes. They should be golden brown and crisp before removing them from the oven. Serve while still warm.
