Patatesli Rulo Börek

Rolled Pastry stuffed with Spiced Potatoes 

• 4 Potatoes
• ½ c. Oil (any kind)
• ½ T. Apple Cider Vinegar
• 1 ½ T. Flour
• 1 Onion, finely chopped
• ¼ c. Olive Oil
• 1 ½ tsp. Dried Mint
• 1 tsp. Paprika
• 1 tsp. Red Pepper Flakes
• ½ tsp. Black Pepper
• 1 tsp. Salt
• 12 sheets Phyllo Dough*
• 16 oz. Feta Cheese
• 1 Egg Yolk
• Sesame or Nigella Seeds

* Phyllo Dough can be bought frozen, but should be thawed out to make this. However, as soon as it is exposed to the air it will begin to dry out and get brittle. It’s best to keep it in the packaging or under a slightly damp (not soggy) paper towel until the moment you use each sheet of dough.

1. After washing Potatoes well, place in a pot of boiling water. Cook until tender (skins might begin to split).
2. Drain and allow Potatoes to cool enough to handle. Peel off the skins and finely chop Potatoes. Set aside.
3. In a small bowl, mix together Oil, Vinegar and Flour. Set aside.
4. Sauté Onion in Olive Oil.
5. Add Potatoes to the Onion.
6. Stir in the Seasonings. Use a large spoon to mash the Potatoes completely while cooking. When soft and everything is well mixed turn off heat. Set aside to cool.
7. Spread 2 sheets of Phyllo Dough on top of each other on the counter. Carefully brush the Sauce mixture on top until fully covered with a light coat.
8. Layer 2 more sheets on top (so you will have a stack of 4). Again brush lightly with Sauce, making sure to cover all edges.
9. Cut in half so there will be 2 squares. Cut each square in half diagonally so there will be 4 triangles.
10. Place a small log of Potato mixture on the edge of each triangle (not the longest side).
11. Carefully fold over the corner of each end so the filling won’t spill out the sides.
12. Carefully grasp the Dough under the Potato log and roll it up until the very tip is tucked underneath.
13. Place all rolled pastries on a tray lined with baking paper.
14. Gently brush the tops of each rolled pastry with an Egg Yolk.
15. Sprinkle Sesame or Nigella Seeds on top.
16. Bake at 350^oF for 25-30 minutes or until golden brown.

This pastry is delicious served hot and steamy, but can also be served at room temperature. These stuffed pastries are a popular hit at kahvaltı (Turkish Breakfast). It can be saved and eaten as yummy left-overs too.

Spices ready to add to the potatoes when done cooking

Spices and Sauce all ready

Adding the Spices to the mashed Potatoes

Spreading Sauce on top of the Phyllo Dough

Cutting the wedges

Add the Potato mixture and rolling them up

Brushing Egg Yolks on top

Freshly sprinkled Sesame Seeds. All ready for the oven.

Fresh from the oven