Potatoes are a familiar savory filling for Turkish börek. This version uses ready-made round yufka, rolled into straight lengths and baked on a tray. It is a practical home preparation without cheese or a regional-origin claim.
Patatesli Börek — Recipe Card
Baked yufka rolls with a simple potato filling
Makes 6 servings · Six rolls, cut into 18 pieces; six portions of three pieces.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Patatesli Börek
Prepare filling and sauce
Heat a conventional oven to 180°C (350°F). Line a large baking tray with parchment. Mash the cooked, cooled potatoes with the salt and pepper, leaving no large lumps. Whisk the milk and oil together in a separate bowl. Potato boiling and cooling time are not included in the stated prep time.
Fill and roll
Cut each large round yufka sheet in half to make six semicircles. Keep unused pieces covered with a clean, barely damp towel. Stir the milk-oil mixture and brush it evenly over all six pieces, using the full amount. Divide the potato filling into six portions and place a narrow line along each straight edge, leaving about 2 cm (¾ inch) clear at the ends. Fold the short ends over and roll toward the curved edge without squeezing tightly.
Brush and bake
Place the six rolls seam-side down on the tray with a little space between them. Brush with all the beaten egg and scatter all the sesame seeds over the tops. Bake on the middle rack for 35–40 minutes, until the tops and undersides are golden and the centers reach 74°C (165°F). If the tops color early, cover loosely with foil and finish baking.
Cool and portion
Leave uncovered for 10 minutes so the layers settle without steaming under a towel. Cut each roll into three pieces with a sharp knife. Serve three pieces per portion.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-potato-borek-patatesli-borek. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
Make it work in your kitchen
Ingredient Substitutions
These swaps change flavor or texture as described. Keep the original ingredients for the closest version of the dish.
Yufka
For rolled börek, use two thin sheets of thawed filo per roll, cut to a similar size. Keep unused sheets covered with a slightly damp towel. Filo is more brittle and produces a flakier shell; try one roll before shaping the full batch.
A few helpful kitchen notes
Dietary notes
Vegetarian; contains wheat, milk, egg and sesame. Ordinary yufka contains gluten. Check packaged pastry for added animal fats; this recipe does not provide a gluten-free variation.
Heat level
No added chili. For a hotter filling, mix 1 g (½ tsp) hot pul biber into the potatoes. Leave it out for the base version.
Yufka choice
Use large, thin, pliable Turkish börek yufka. Very thin filo, puff pastry and thick lavash need different layering or cooking methods and are not direct substitutes here.
How to store and reheat Patatesli Börek
Refrigerate leftovers in a shallow covered container at 4°C (40°F) or below within 2 hours, or within 1 hour above 32°C (90°F). Use within 3 days. Reheat at 180°C (350°F) until the center reaches 74°C (165°F), loosely covering if the crust darkens. The pastry is crispest on the day it is baked.
Patatesli Börek: questions and answers
Can I use leftover mashed potatoes?
Use 500 g (17.6 oz) plain cooked potato, without added milk or butter. Rich, loose mashed potatoes can make the filling wet. Use safely refrigerated potatoes and do not extend their original storage time.
Why is the bottom soft?
The filling may have been wet, the rolls crowded or the underside not fully baked. Drain and cool the potatoes well, leave space between rolls and check the base before removing the tray.
