CRISPY Potato Börek (Borac) | The 3-Sheet Phyllo Trick for Maximum Puffiness!

Описание: Welcome to Culinary Compass! Forget complicated pastry work—today we’re mastering the art of the perfect, flaky Borac (or Börek) using an incredibly simple technique and just 2 or 3 sheets of phyllo dough. This recipe features a savory, spiced potato filling and a secret sauce incorporating mineral water and egg white, ensuring a beautifully crispy, Gourmet finish every time.

We walk you through preparing the quick sautéed potato filling and the unique skewer-rolling method to achieve that classic scrunched shape. Learn the Professional Cooking Techniques required to get maximum puffiness—the key is the resting period after applying the special mineral water sauce! This method maximizes crispiness while using minimal dough, making it a great option for a relatively Healthy Living meal or snack.

Whether you prefer potato, cheese, leek, or spinach filling, this simple approach guarantees success. Try this delicious Borac recipe tonight and impress your family! Don't forget to subscribe for more Culinary Education and food science insights.

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FULL RECIPE: Crispy Potato Borac

FILLING:
2 Medium Potatoes (grated)
4-5 tbsp Vegetable Oil or Olive Oil
1/2 tsp Salt
1 tsp Red Pepper Flakes
1 tsp Paprika
1 tsp Dried Basil
1/2 tsp Black Pepper

SAUCE (for brushing):
1 Egg White (reserve yolk for topping)
1/2 cup Vegetable Oil
1 Bottle Mineral Water

METHOD:
1. Prepare Filling: Saute grated potatoes in oil until slightly mushy (approx. 3-4 minutes). Add spices and stir well. Transfer to a plate and allow to cool completely.
2. Prepare Sauce: Whisk together the egg white, oil, and mineral water until well combined.
3. Prepare Phyllo: Use 2-3 sheets of daily or store-bought phyllo dough. Cut sheets into long, rectangular shapes.
4. Shape Borac: Place a rectangle of phyllo on the work surface. Brush lightly with sauce. Place a line of cooled potato filling down the center. Use a skewer to loosely roll the phyllo, then pinch the ends and scrunch the roll toward the center. Remove skewer and place in a narrow baking dish, arranged snugly.
5. Rest: Generously drizzle any remaining sauce over the assembled Borac and let rest for 15 minutes so the phyllo absorbs the liquid.
6. Bake: Brush the tops with the reserved egg yolk. Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes, or until golden brown and crispy.