A hearty potato kol böreği made by wrapping phyllo around a potato filling, rolling it up, and baking it. This beloved pastry for breakfast and afternoon tea suits crowded tables with its crispy outer layer and soft filling.
Heat vegetable oil in a pan and sauté the onion. Add the boiled and mashed potato, red pepper flakes, and salt, mix, and warm through.
Prepare the egg wash by beating milk, vegetable oil, and one egg together in a bowl.
Cut the phyllo sheets in half and brush them with the egg wash. Arrange the potato filling along the wide edge, roll into a cylinder, then coil it and place it on the tray.
Brush the börek with egg yolk and sprinkle with sesame seeds. Bake in a preheated 180°C (356°F) oven for 35 minutes, until golden on top. Slice and serve.
Important: Moistening the phyllo sheets with the filling-and-milk mixture keeps the börek from drying out and lets it bake up soft. Note: Brushing egg over the börek before baking gives it a crisp, glossy crust. Contains gluten (phyllo), egg, and dairy (milk).
To make slicing the börek easier, let it rest for 5 minutes after coming out of the oven. Adding a bit of grated kaşar to the potato filling gives a richer flavor.
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