Скачать или смотреть CRUNCH MAX: Secret Sauce for the Crispiest Spinach Potato Börek (Turkish Bosa Pastry)

Welcome back to Culinary Compass! Today, we’re mastering the art of the perfect Turkish pastry with this incredible Bosa Börek recipe, featuring a savory spinach and potato filling. If you struggle to achieve that signature flaky, puffy, and intensely crispy texture when using store-bought phyllo (Yufka), this video is for you. We reveal a key Professional Cooking Technique: the simple but revolutionary 'Crunch Sauce' made from flour, starch, oil, and vinegar. This blend transforms ordinary phyllo sheets into Gourmet, restaurant-quality pastries.

This robust filling combines the earthy flavors of spinach and hearty, grated boiled potatoes, making it a wonderful, filling option for gatherings or weeknight dinners. We provide step-by-step Culinary Education on folding techniques to create the 'pouch' shape and offer crucial baking tips (like proper spacing and cooling on a wire rack) to lock in that maximum crispiness. Whether you're seeking comfort food or exploring traditional Izmir cuisine, this recipe is a winner. Don’t forget to check the description for the ingredient list and consider subscribing for more recipes focusing on healthy living and flavor!

**FULL RECIPE**

*Filling Ingredients:*
1 chopped onion
1/2 tea glass vegetable oil
1 tablespoon mixed paste (tomato/pepper)
Black pepper and Red pepper powder (to taste)
1 heaping teaspoon salt (to taste)
1/2 kg chopped spinach (stems mostly removed)
2 medium-sized boiled potatoes, grated

*Crunch Sauce Ingredients (The Secret to Flakiness):*
2 heaping tablespoons flour
2 tablespoons starch (corn or wheat)
Slightly less than 1 cup vegetable oil
2 tablespoons vinegar (any type)

*Coating:*
1 large egg yolk

*Instructions:*
1. Sauté onion in oil until golden. Add mixed paste and spices. Set aside.
2. Mix chopped spinach, grated potato, sauteed onion mixture, and salt thoroughly.
3. Prepare the Crunch Sauce by mixing flour, starch, oil, and vinegar until creamy.
4. Spread one phyllo sheet, cover entirely with the Crunch Sauce. Fold edges toward the center (creating a square). Apply sauce again.
5. Cut the square into four smaller squares. Place generous filling in the center of each quadrant.
6. Gather the corners to create a pouch shape (Bosa Börek).
7. Place on a baking tray, ensuring space between pastries for proper puffing.
8. Brush with egg yolk and score lightly with a fork.
9. Bake in a preheated oven (180°C / 350°F, top-bottom setting, no fan) for 35-40 minutes, until deeply golden and crispy. Cool on a wire rack to maintain texture.