Скачать или смотреть Flaky & Crispy Börek Recipe with Vegetable Oil (Potato Filling) | Master Hand-Stretched Dough Techni

Welcome to Culinary Compass! Today, we're mastering the art of the perfect, ultra-crispy savory pastry (Börek/Gözleme style) using a unique technique that relies entirely on vegetable oil, eliminating the need for butter while maximizing flakiness. This method is a fantastic lesson in Food Science, showing how proper dough hydration and oil-resting can lead to exceptionally light and layered results.

Learn the Professional Cooking Techniques for kneading a silky-smooth dough and the crucial step of resting the dough balls fully submerged in oil for 1.5 to 2 hours (or overnight). This long rest allows the gluten to relax completely and the oil to penetrate, ensuring you can stretch the dough paper-thin by hand, achieving that beautiful Gourmet texture we all crave. We pair this incredible crust with a flavorful, classic potato and sautéed onion filling, spiced perfectly with black pepper and red pepper flakes.

If you're interested in Healthy Living alternatives or simply want a foolproof way to make crispy homemade pastry, this recipe is for you. Don't forget to like this video, subscribe to Culinary Compass for more *Culinary Education*, and let us know in the comments if you prefer the vegetable oil or butter version of this amazing pastry!

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CRISPY VEGETABLE OIL BÖREK RECIPE

*INGREDIENTS:*

*Dough:*
6 cups All-Purpose Flour
~2.5 cups Water (added gradually)
1 teaspoon Salt

*Oil Rest:*
1 cup Vegetable Oil

*Potato Filling:*
6-7 medium to large Potatoes
2 medium Onions, finely chopped
1/2 shot glass Vegetable Oil (for sautéing)
2 teaspoons Red Pepper Flakes (or to taste)
1 teaspoon Black Pepper (or to taste)
1 teaspoon Salt (or to taste)

*Egg Wash:*
1 Egg Yolk
1 teaspoon Milk
Sesame Seeds (optional, for sprinkling)

*INSTRUCTIONS:*

1. *Prepare the Dough:* Combine flour and salt in a bowl. Gradually add water, kneading continuously until a smooth, non-sticky dough forms. Knead on the counter for 5-6 minutes for optimal texture. Place the dough in a resealable bag and rest for 15 minutes.
2. *Divide and Rest in Oil:* Divide the dough into approximately 10-12 equal-sized balls. Pour 1 cup of vegetable oil into a deep dish. Dip each dough ball into the oil, coating completely. Cover with plastic wrap and let rest for 1.5 to 2 hours at room temperature (or overnight in the refrigerator).
3. *Prepare the Filling:* Boil the potatoes until tender. While cooking, sauté the finely chopped onions in 1/2 shot glass of oil until soft and pink. Turn off the heat. Add red pepper flakes, black pepper, and salt. Mash the boiled potatoes and mix them thoroughly with the spiced onion mixture. Set aside to cool completely.
4. *Stretch the Dough:* Oil your counter using the resting oil. Take one dough ball and gently stretch it from the center outwards until it is paper-thin. Small tears are fine. Keep the dough lightly oiled as you stretch.
5. *Fill and Fold:* Fold the stretched dough like a pastry (folding the edges inward). Place a spoonful of the cold potato filling near one end. Roll the dough loosely into a cylinder shape.
6. *Bake:* Place the prepared börek pieces on a parchment-lined baking sheet. Mix the egg yolk and milk, brush over the pastries, and sprinkle with sesame seeds (if desired).
7. Bake in a preheated oven at 350°F (175°C) until golden brown and crispy on top and bottom.