- 1 kilogram (2.20 pounds) phyllo dough
- 200 gram (0.44 pounds) margarine
- ½ cup oil
- ½ cup water
- 6-7 medium sized potatoes
- 3-4 medium sized onions (diced)
- 5 tablespoons oil
- A pinch salt
- A pinch red pepper
- A pinch black pepper
- A pinch cumin
- A pinch egg yolk
- A pinch nigella
Phyyllo dough is common and traditional in Turkey. As a famous example, baklava is made of this dough. You may bake so many pastries using this dough. You may even make desserts etc. It’s so useful in Turkish cuisine and this recipe is about a pastry with potato filling. You may use cheese, beef etc. for filling if you don’t like potato. And you may garnish it with anything you want. For a breakfast or five o’clock tea or even an appetizer, this pastry will be a good choice.
A mixing bowl
A mixing spoon
A pastry brush
A chopping board
Start by preparing the filling. For this, boil the potatoes, peel their skin and mash. Meanwhile preheat the oven to 190 °C (374 °F).
Add the diced onions and oil into a pot. Saute until the onions turn pink.
Then add the potatoes and saute them together for a couple minutes.
Grease the tray and pour the mix onto it. Bake until it’s top turns brown.
Add the salt, red pepper, black pepper and cumin, then stir for a while and turn off the stove.
Melt the margarine in a pan, then turn off the stove. Add oil and water onto the melted margarine and stir.
Divide the phyllo doughs first into two, then four then eight. Then divide the each slice into two. You’ll have a triangle shape just like on the photo above.
Take one of the triangle slices and wash with the oiled mix (1-2 tablespoons). Spread equally.
Take one triangle slice too and add it onto the other slice you washed with the mix. Wash the second slice too.
Curl the two edges of the triangle slice up and roll feom the wide side to narrow side.
Repeat these steps for the remaining slices.
Put the rolls you prepared onto the tray with greased paper on it. Then egg wash all the slices.
You may garnish them with nigella if you wish.
Bake in the preheated oven until their tops turn brown.
You may store them in a fridge without egg washing and baking. Then you may egg wash and bake them whenever you want.