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Potato Twister or Rose Borek with Potato

Potato Twister or Rose Borek with Potato


4 sheets of Filo Pastry
2 tablespoons of Extra Virgin Olive Oil
For the filling:
2 medium sized cooked peeled and mashed Potatoes
100gr of crumbled Feta or Ricotta Cheese
2-3 tablespoons chopped Parsley or Dill
¼ teaspoon of Paprika
Pinch crushed Pepper
Egg White
For the Glaze:
1 Egg Yolk
1 teaspoon of Black Cumin Seeds

How to prepare

Pre-heat the oven to 190˚C.
Place all the filling ingredients in a bowl and mix.
Place one sheet of pastry vertically in front of you and brush all over with olive oil.
Place a second sheet on top of the first.
Spoon half of the filling on the bottom edge of the sheet leaving a space around all the sides.
Roll up the sheet without squashing it and brush with egg white on the open edges to seal.
Then twist the strip gently and brush the end with egg white to seal.
Place them an oven tray lined with parchment paper, brush the tops with egg yolk and sprinkle on the seeds.
Bake for approximately 25 minutes until the top turns a golden brown colour.
The Turkish name for this dish is Patatesli Gul Boregi

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