Servings: 8 pieces
Prep Time: 20 minutes
Cook Time: 20 minutes
Rest Time: 15 minutes
Total Time: 55 minutes
Quick Description
Gül Böreği (Rose Börek) is a classic Turkish pastry made by rolling thin sheets of yufka (or phyllo dough) into beautiful spiral shapes that resemble roses. Filled with a comforting mixture of mashed potatoes and sautéed spinach, these pastries bake into crispy, golden spirals with a soft, flavorful center. They’re perfect as a snack, light lunch, or part of a Turkish breakfast spread.
Ingredients
For the Börek
- 2 sheets fresh yufka (or phyllo dough)
- 2 medium potatoes, scrubbed and cut into chunks
- 250 g fresh spinach, washed and roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon hot red pepper flakes (pul biber)
- Salt and black pepper, to taste
- 2 teaspoons nigella seeds or sesame seeds
Yoghurt Egg Wash
- 1 large egg, beaten
- 2 tablespoons Greek yogurt (or strained yogurt)
- 2 tablespoons milk
- 2 tablespoons olive oil
Instructions
1. Prepare the Yogurt Egg Wash
In a small bowl, combine the beaten egg, yogurt, milk, and olive oil.
Whisk until smooth and well blended. Set aside.
2. Cook the Potatoes
Add the potato chunks to a saucepan of salted boiling water.
Cook until soft and tender.
Drain immediately and lightly mash with a fork. Set aside.
3. Cook the Spinach Filling
Heat olive oil in a frying pan over medium heat.
Add chopped spinach and cook until wilted.
Add about 2 tablespoons water and the tomato paste, stirring to combine.
Add paprika, red pepper flakes, salt, and black pepper.
Simmer until most of the liquid evaporates.
Remove from heat.
4. Combine the Filling
Mix the mashed potatoes with the spinach mixture.
Stir well and allow the filling to cool.
5. Prepare the Yufka
Take one sheet of yufka and fold it in half to form a semicircle.
Using a sharp knife, cut from the middle of the flat edge to the curved edge to create two pieces.
Open one piece and cut again to create two triangles.
Place one triangle on a flat surface with the curved edge facing you
Keep remaining pastry under a damp cloth so it doesn’t dry out.
6. Fill and Roll
Brush the triangle with the yogurt egg wash.
Place 3 teaspoons of filling along the curved edge, leaving space at both ends.
Roll the pastry loosely from the curved edge toward the point, forming a long log.
Then coil the log into a spiral (rose shape).
Tuck the loose edge underneath and place on a baking tray
Repeat with remaining pastry and filling.
7. Bake
Preheat oven to 220°C (428°F).
Brush the tops with the remaining yogurt egg wash.
Sprinkle with nigella seeds or sesame seeds.
Bake for 20 minutes, or until golden brown and crispy.
- Cool and Serve
Remove from oven and allow to cool slightly.
Serve warm or at room temperature.
Serving Suggestions
These rose börek are perfect served with:
- Fresh salad
- Turkish tea
- Yogurt dip or tzatziki
- Tomato and cucumber salad
