Potato Boreks Borekas Tapukhay Adama
Discover the irresistible charm of Potato Boreks (Borekas Tapukhay Adama), a golden, flaky pastry filled with a luscious mixture of creamy mashed potatoes, buttery herbs, and a subtle kick of paprika. Encased in delicate layers of crispy phyllo dough, these savory delights are brushed with olive oil and topped with a sprinkle of sesame or nigella seeds for an extra layer of aromatic appeal. Perfectly sized as an appetizer or snack, these boreks offer a satisfying contrast between their crisp exterior and velvety interior, with an optional touch of salty feta for added richness. Ready in under an hour, this vegetarian-friendly recipe is a crowd-pleaser that pairs beautifully with a side of yogurt dip or a fresh salad, making it an ideal addition to your next dinner party or brunch spread.
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Ingredients
- 4 medium Potatoes
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Parsley
- 0.25 cups Feta cheese (optional)
- 8 sheets Phyllo dough sheets
- 3 tablespoons Olive oil
- 1 large Egg yolk
- 2 tablespoons Sesame seeds or nigella seeds (optional)
Directions
Step 1
Peel and dice the potatoes. Boil them in a pot of salted water until fork-tender, about 15–20 minutes.
Step 2
Drain the potatoes and mash them in a large bowl until smooth. Stir in butter, salt, black pepper, paprika, and parsley. If using feta cheese, crumble it into the mixture and fold gently to combine.
Step 3
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 4
Lay out a single sheet of phyllo dough on a clean surface. Lightly brush it with olive oil. Layer a second sheet of phyllo on top and brush it with olive oil as well.
Step 5
Cut the layered sheets into 3 long strips using a knife or pizza cutter.
Step 6
Place a tablespoon of the potato filling onto one end of each strip. Fold the phyllo in a triangle pattern over the filling, alternating directions to maintain the triangular shape, until the strip is fully wrapped around the filling. Repeat with remaining phyllo sheets and filling.
Step 7
Arrange the filled triangles on the prepared baking sheet. Brush the tops with egg yolk and sprinkle with sesame or nigella seeds, if desired.
Step 8
Bake in the preheated oven for 20–25 minutes, or until golden brown and crisp.
Step 9
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
| Serving size | (1134.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2080.0 |
| Total Fat 95.3g | 0% |
| Saturated Fat 31.0g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 303.7mg | 0% |
| Sodium 4191.9mg | 0% |
| Total Carbohydrate 262.5g | 0% |
| Dietary Fiber 25.7g | 0% |
| Total Sugars 11.5g | |
| Protein 45.6g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 582.4mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 4598.7mg | 0% |
Source of Calories