Go Back
+ servings
Turkish pastries made with cheesy potato filling wrapped in yufka pastry
Print Recipe
5 from 6 votes

Potato Borek

Scrumptious Turkish pastries made with potato and cheese wrapped in yufka sheets.
Prep Time50 mins
Cook Time30 mins
Total Time1 hr 20 mins
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: Mediterranean, Middle Eastern, Turkish
Diet: Vegetarian
Servings: 22 pieces
Calories: 162kcal
Author: Ayla Clulee


For the Potato Filling

  • 500 g potatoes
  • 100 g butter (melted)
  • 2 eggs
  • 1 cup milk
  • 100 g kasar cheese, mozzarella or cheddar cheese (grated)
  • 100 g feta cheese (crumbled)
  • ½ teaspoon chili (optional)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • ½ cup parsley (chopped)

For the Borek

  • 3 pieces yufka (very thin sheets of dough, also called filo) (125 grams each)
  • 1 egg yolk or 1 tablespoon yoghurt mixed with 1 tablespoon olive oil (for egg wash)
  • sesame seeds or nigella seeds (to garnish)


Making the Potato Filling

  • Fill a medium saucepan with cold water and add the potatoes in.
  • Put the pan on medium heat, bring to a boil and gently simmer the potatoes on low heat for 30 minutes or until soft in the middle.
  • Cool the potatoes down under running cold water and peel.
  • Grate the potatoes and set them aside.
  • In a separate bowl, whisk the eggs and then add the milk along with the melted butter.
  • Add the mixture into the bowl with the grated potatoes.
  • Add chopped parsley, feta and kasar cheese, salt, freshly ground pepper and chilli (if using) to the bowl and give it a good stir.

Making the Borek

  • Preheat the oven to 180 C°.
  • Lay a sheet of yufka on a work surface and spoon ⅓ of the potato filling onto it. Spread the mixture evenly with the back of a spoon, taking care not to tear the yufka.
  • Place the second yufka sheet on top and cover it with another ⅓ of the filling.
  • Trim the sides of the yufka into a square and place the trimmings on top of the filling.
  • Repeat the same with the last yufka and the potato filling.
  • Roll the yufka sheet carefully into a neat cylinder.
  • Cut the cylinder into two equal pieces.
  • Wrap them with cling film and then place them into the freezer for about an hour or until semi-frozen.
  • Wrap the cylinder with cling film and place it into the freezer for about an hour or until slightly frozen and easy to handle.
  • Cut the cylinder crosswise into slices two fingers thick using a sharp knife, and arrange them on a greaseproof paper-lined baking tray(s).
  • Eggwash the slices and sprinkle on some sesame seeds or nigella seeds.
  • Cook them in preheated oven for about 30 minutes or until golden and crispy.



Calories: 162kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 203mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 1mg