Rose shaped phyllo rolls stuffed with potatoes. These are just another type of pastry in Turkey. They are flaky and so tasty! We love them for breakfast/lunch/dinner. They make great after school/work snacks as well. Plus, they are freezer friendly too!
Recipe
Filling:
4 potatoes, boiled and chopped
1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
2 tablespoons olive oil
½ cup chopped parsley
For The Pastry:
20 sheets phyllo (filo) dough
75g butter, melted
1 egg yolk
1 teaspoon olive oil
½ tablespoon nigella seeds
½ tablespoon sesame seeds
Instructions:
In a large bowl, combine all the ingredients for the filling.
Brush a baking sheet with oil. Preheat the oven at 180C/350F.
Remove the filo sheets from the package. Cover them with a damp paper towel so that they don’t dry out while making the rolls.
Place a filo sheet on the counter, brush it with melted butter. Line another one onto it. They should overlap.
Place about 3 tablespoons of potato filling on the large side of the phyllo sheet. Roll it up. Brush the end with a little more melted butter to seal. You will have a long sausage shape. Swirl it around itself and give it a swirl shape. Gently tighten the end with your hand. You might use a little melted butter or just water when doing this. SEE THE VIDEO FOR VISUAL GUIDE. Place it on the baking sheet and immediately brush with melted butter.
Repeat with all the phyllo sheets and put them all on the baking sheet.
Beat the egg yolk and brush the top of each borek with it.
Sprinkle nigella seeds and sesame seeds over each and bake until golden, about 20 minutes.
Serve warm or cold.
