Breads & Pastries
Looking for the perfect finger food for your next gathering? These Single-Serve Potato Spirals are guaranteed to be a hit. Shaped into elegant 'roses' (Gül Böreği), they offer a convenient, mess-free alternative to traditional tray boreks—no knife or fork required! The secret lies in the milk and oil sauce brushed between the layers, which ensures the dough stays tender while the edges bake up to a golden crisp.
Ingredients :
- 6 sheets of Turkish Yufka (fresh round phyllo sheets)
- FOR THE FILLING:
- 6 large potatoes (boiled and peeled)
- 1 large onion
- 1/4 cup vegetable oil (for sautéing)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional but recommended)
- FOR THE SAUCE:
- 3/4 cup milk (approx. 150ml)
- 3/4 cup vegetable oil (approx. 150ml)
- 1 whole egg
- 1 egg white (reserve the yolk for topping)
- TOPPING:
- 1 egg yolk
- Nigella seeds or sesame seeds
Preparation :
- Prepare the filling first: Mash the boiled potatoes thoroughly.
- Finely chop the onion. In a large pan, heat 1/4 cup vegetable oil and sauté the onions until soft and translucent.
- Add the mashed potatoes, salt, black pepper (and paprika if using) to the onions. Cook together for 2-3 minutes to blend the flavors.
- Remove from heat and let the filling cool down completely. (IMPORTANT: Hot filling will tear the delicate dough).
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Prepare the sauce: In a bowl, whisk together the milk, vegetable oil, 1 whole egg, and the extra egg white until smooth.
- Lay one sheet of Yufka flat on the counter. Spoon 5-6 tablespoons of sauce.
- Fold the edges of the yufka inward to the center and then open it back up. This distributes the sauce evenly without needing a brush.
- Cut the sheet into 4 equal triangles (quarters).
- Place a generous amount of the cooled potato (1 tbsp) filling on the wide edge of each triangle.
- Roll the triangle into a long log, then coil it around itself like a snail shell to form a rose shape. Tuck the end underneath.
- Repeat with the remaining sheets (makes 24 pieces). Arrange them on the baking tray.
- Brush the tops with the reserved egg yolk and sprinkle with nigella seeds or sesame seeds.
- Bake for 25-30 minutes until golden brown and crispy.
- Serve warm or at room temperature.