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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Recipe Information
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)
Instructions
Peel and dice the potatoes. Boil them in a pot of salted water until fork-tender, about 15–20 minutes.
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.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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.
Cut the layered sheets into 3 long strips using a knife or pizza cutter.
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.
Arrange the filled triangles on the prepared baking sheet. Brush the tops with egg yolk and sprinkle with sesame or nigella seeds, if desired.
Bake in the preheated oven for 20–25 minutes, or until golden brown and crisp.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
