Snacks
A hearty rolled pastry made by filling yufka with seasoned potatoes, rolling it up, and baking until crisp. A favorite for breakfast and afternoon tea, it has a crunchy exterior and tender center, and is perfect for sharing.
Heat the cooking oil in a skillet and sauté the onion. Add the boiled, mashed potato, red pepper flakes, and salt, and mix. Let the filling cool slightly.
Whisk the milk, cooking oil, and one egg together in a bowl to make the pastry wash.
Cut the yufka sheets in half and brush them with the pastry wash. Arrange the potato filling along the wide edge and roll it up, then coil the roll and place it on a baking sheet.
Brush the pastries with egg yolk and sprinkle with sesame seeds. Bake in an oven preheated to 180°C / 355°F for 35 minutes, until golden on top. Slice and serve.
Brushing the yufka with the milk mixture helps the pastry bake up soft without drying out. Brush the top with egg before baking for a crisp, glossy crust. Contains gluten (yufka), eggs, and dairy (milk).
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