Potato Borek With Phyllo Dough
Borek with phyllo dough has been a highly requested recipe for a long time. But somehow I have not been able to find opportunities and share it to this day. I thought it would be a good opportunity to evaluate the phyllo dough sheets, which are likely to be left before while baking baklava with phyllo dough during Ramadan. In fact, a comment that came to the kataifi rolls with phyllo recipe brought to my mind that I have a waiting to be published recipe.
Phyllo dough is very thin, so when working with the dough, it would be good to cover the ones waiting on the side. Otherwise they can dry out and break.
Another disadvantage of phyllo dough is that it becomes too crunchy after cooking and break into pieces while eating. This makes it difficult to eat and the phyllo is dispersed in such a consistency that it makes you think "can what I eat not be food?". I dip the boreks into milk before baking them and this makes them still crunchy but also more stable. They become soft inside and crispy outside.
Can it be prepared beforehand?
The borek is crispy but it should not be forgotten that potato mortar is wet and will soften the dough as you wait. So it is not a recipe suitable to be prepared the day before. It needs to be served during the day it is made. Likewise, it is not suitable for freezing if you want to keep it crispy. But if you wish and if it will make your job easier, you can prepare the mortar the day before and keep it in the refrigerator.
Enjoy the recipe...
- 500 g (16 leaves) phyllo dough leaves,
- 50 g butter,
- 1/4 cup of oil,
- 1/2 cup milk.
For the filling;
- 3 medium (500 g) potatoes,
- 1 onion,
- 4-5 tablespoons of oil,
- 1 teaspoon tomato paste,
- 1 teaspoon ground chilli pepper,
- Peel the potatoes and chop finely,
- Put it in a suitable sized pot, add enough water to pass over them and simmer until soft,
- In a separate pan, add oil and chopped onion and stir fry until soft,
- Add the tomato paste and stir fry until it smells good,
- Add chilli powder, mix and remove from heat,
- Add the potatoes that you strained and salt according to your taste and mash them together,
- Melt the butter and mix it with the oil,
- Spread a leaf of phyllo on the counter,
- Apply oil mixture with a brush,
- Spread a dough on it and grease it again,
- In this way, arrange a total of 4 dough in a row,
- Spread a quarter of the potato mortar on the last dough and roll from the long edge without squeezing,
- Slice the roll into two fingers thick and place them on a baking tray covered with greaseproof paper,
- Prepare the remaining leaves in the same way,
- Dip the slices one by one into the milk and put them back in the tray,
- Bake in a preheated oven at 190 degrees until golden brown.