Turkish burek (berek, burek) is made with cheese, meat, spinach, etc. I decided to try borek with pumpkin and potatoes. Thin unleavened stretched dough is prepared surprisingly simply, it does not need to be rolled out. Try to make a puff pastry with potatoes and pumpkin, you will succeed.

Summary

Ingredients

For the dough:

• Flour – 300 g
• Warm water – 150 ml
• Salt – 0.5 teaspoon.
• Vegetable oil – 50 ml (for greasing the dough)

For filling:

• Potatoes (raw) – 500 g
• Pumpkin (raw) – 500 g
• Bulb onions – 1 pc.
• Fresh greens – to taste
• Garlic – 1 clove
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil – for frying

Besides:

• Egg – to grease the cake
• Sour cream – for greasing the cake
• Vegetable oil – for lubricating the mold

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Instructions

1. Mix flour, warm water, salt and knead the dough.
2. Cover the dough with a hot bowl and leave for half an hour.

   

3. Chop the onion finely.
4. Chop the garlic and herbs.
5. Grate the pumpkin on a coarse grater.
6. Fry the onion in heated vegetable oil. Add pumpkin to it.
7. Grate the potatoes on a coarse grater and immediately add to the pumpkin.
   When the filling is almost ready, add salt, add herbs and garlic, heat until tender.
8. Divide the dough into pieces, roll up, brush with butter and leave for another 10 minutes.
9. Roll out three cakes 3-4 mm thick.
10. Place them on top of each other, greasing with oil. Leave it on for 10 minutes.
11. After 10 minutes, take the first cake and stretch it gently.
12. Stretch the cake until it is transparent.
13. Spread one third of the potato and pumpkin filling evenly on a thin flatbread.
14. Roll the filling into a roll.
    Do the same with the other two tortillas and the remaining filling.

    

15. Place the rolls in a greased pan and brush with a loose egg and sour cream.
16. Bake borek (puff pastry) with potatoes and pumpkin in a preheated oven at 200 ° C for about 25 minutes.

    

Bon Appetit!