How to make Potato Albanian Pastry? There are also 35 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk opening börek, cobbled pastry recipe, börek opening, börek photo, pastry inside, pastry ingredients, how to open a pastry, pastry recipes, pastry making, potato pie, pastries

Potato Pastry

Release Date: 01-09-2009
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One of the photos and recipes that have been waiting to be updated for a long time was the Albanian Pastry with Potatoes. 10 years ago, I gave short but excited news again :)

Potato Pie

“I have very good news for you, I have been wanting to share it for a long time, but I could only find time for cake orders and daily hustle and bustle.

Along with the month of Ramadan, my favorite white cheese toast recipe was printed on Uno Tost bread packaging and distributed all over Turkey. Those who are curious can obtain them from the nearest market that sells Uno products…”

We were at my mother-in-law's for iftar last Sunday, we opened Albanian pastry together, How to make Albanian pastry? I photographed all the stages for you.

Making Albanian Pastry

Those who think that hand-rolled pastry is difficult should definitely try this recipe…

Making Albanian Pastry

Love…

Ingredients for Potato Pastry Recipe

  • 800 gr flour (1 cups less than 2 kg)
  • salt
  • Water (to be added until the dough has the consistency of an earlobe)
  • 2 water glass measure of oil

For the above:

  • vegetable oil

Ingredient:

  • Half a kilo of potatoes
  • 1 onion
  • 2–3 tablespoons of oil
  • Red pepper flakes, salt
  • Black pepper

How to Make Potato Albanian Pastry Recipe?

  1. Sift the flour into the kneading bowl, add salt and water on it to obtain a dough as soft as an earlobe.
  2. Make 24 meringues from the prepared dough, flour it and leave it to rest. Open each meringues to the size of a dinner plate and put them on top of each other by rubbing oil on them with a tablespoon.
  3. When the meringues you have opened are 12 pieces, enlarge them in tray sizes with the help of a rolling pin or by pulling them by hand.
  4. Grate the potatoes, finely chop the onion.
  5. Put 1-2 tablespoons of oil and finely chopped onion in the pan, turn it pink, add the potato and fry it for 1-2 minutes.
  6. Spread the whole for the dough you prepared.
  7. (photo 8) Open the other 12 pieces in the same way, put them on the inner material and close the edges by combining them with the bottom piece.
  8. (photo 9-10-11-12) Spread the oil on the pastry, bake it in a preheated oven at 180 degrees until golden brown and serve warm.
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"Potato Pastry35 comments for ”

  • Oct. 26, 2017 at 22:09 PM
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    We'll try it for the first time… we wondered about the tray size… how many cm trays would you recommend with these dimensions?

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    • Oct. 26, 2017 at 22:33 PM
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      Hello Dilek, the recipe is very old, I can't remember the exact cm, but it was the size of a baking tray with a stove. Yours sincerely

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  • March 23, 2013 at 23:38
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    The Albanian pastry that I know cannot be without leeks.

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  • Oct. 24, 2012 at 14:01 PM
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    The original one I know is leek but it's good with onion and potato. I made it right when I first made it. It's very good. I'm going to try the leek today, I hope it will be good.

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  • on July 21, 2012 at 18:36
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    How would it taste if we didn't open the dough but used ready-made phyllo?

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  • on May 16, 2012 at 16:19
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    Greetings, I live in Kosovo. Here, 18 meringues are opened in the form of 6 6 6 and the inside is put in 2 layers. Also, when it is hot, a little water is sprinkled on it and the bag is closed, so that it softens.

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  • March 01, 2012 at 16:18
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    hmm our pastry is perfect and unique ;)

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  • On February 23, 2012 at 10:33
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    If you write down the salt measure and resting times, we will be pleased, the measures are important.
    cooking time

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  • On January 22, 2012 at 17:26 am
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    I'm a muacirim yoghurt, egg and oil are drizzled on it, try it, it's great, yav

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  • On December 30, 2011 at 21:41
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    Oh, this looks so good. I'll definitely try it. It goes well with tea for breakfast.

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  • On December 30, 2011 at 16:21
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    I've done it 3 times and it's really excellent…

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  • on July 12, 2011 at 22:53
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    oops it looks very nice. i will try it right away..

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  • On April 14, 2011 at 09:15 PM
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    Is it made without yeast, that is, is it an unleavened dough?

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  • On April 14, 2011 at 00:52 PM
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    There is an Albanian friend in the flat. I asked for the recipe of the pastry and he didn't tell me.

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  • On April 02, 2011 at 20:46 PM
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    I am also an albanian. This pastry with leek and spinach is very good. Eggs are not brushed on it. It is just oiled.

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  • March 31, 2011 at 09:17
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    I'm an Albanian girl, we do it too, but we don't put eggs on it, we put cream or yogurt on it, it's really perfect, try it.

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  • On December 05, 2010 at 14:45
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    It looks very beautiful, my father wanted it, I'll get up and do it

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  • On November 14, 2010 at 00:49 PM
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    It looks super. I'm going to get up and make it right now. Half an hour later, my pastry is ready. You explained the recipe very quickly and so well that you can't understand it.

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  • On November 14, 2010 at 00:42 PM
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    My dear, you will boil the potato first, then you will grate it, even if you grate it after it cools a little, it will be much better, I will make this pastry now, I will make this pastry in 5 minutes before midnight, but when it comes to the pastry, the time does not matter at all.

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  • On November 07, 2010 at 22:24 PM
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    I'll do it tomorrow night, it looks so good.

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  • Sept. 20, 2010 at 17:59 pm
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    it looks amazing, i can't trust myself to eat, what do you think, can i do it too?

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  • Sept. 04, 2010 at 00:20 pm
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    I'm doing it right now, I put it in the oven, but I didn't know if I cooked with a propeller or without a propeller. first i turned on the propeller but now i turned it off. I wonder how it will turn off, I'm doing it to the guest and I hope I won't be disgraced. I also have a feeling that it will be too oily because we greased every layer of it.

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  • on August 18, 2010 at 12:34
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    Hi, you explained it really well, I'm Arnawut :) It's good with potatoes, but I wouldn't change the leek for anything :)

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  • March 08, 2010 at 16:50
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    Hello there ,

    I tried it and it was great, I highly recommend it

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  • On February 25, 2010 at 03:38
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    So far, the result has been disappointed every time, a world of effort and unhappy faces, thank you very much. I definitely recommend you try it guys, süpperrrr

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  • On February 19, 2010 at 16:18
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    it looks very nice. well done.

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  • On January 01, 2010 at 17:38 am
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    hello, this pastry looks very delicious, I am writing to you from Skopje, but there is something I am wondering if you cook this pastry in the oven with a fan, and while you are baking the pastry, is it usually normal or not, greetings from the oven that needs to work..
    thank you shidmid3n for your answer

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  • On December 08, 2009 at 20:27
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    Did you grate the potato raw without boiling it?

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  • On November 14, 2009 at 23:04 PM
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    since my dictionary is Albanian, it is common in them and I ate it a few times.

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  • Sept. 09, 2009 at 17:07 pm
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    I didn't know how to make Albanian pastry. It's very nice to have a picture description, I did it. It's really great.

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  • Sept. 04, 2009 at 15:19 pm
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    I can't wait to enjoy your work, I'm sure it's amazing

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  • Sept. 01, 2009 at 12:38 pm
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    The pictures and the explanation were very practical and nice. Thank you.. I will definitely try your recipe next time I try it.. I also made the spinach and cheese one this week, it was great..

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    • Sept. 01, 2009 at 13:50 pm
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      Thank you Devrim, I want to try their spinach this week too... Well done..

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  • Sept. 01, 2009 at 10:10 pm
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    Good luck to you nilaycim .. it looks so great layered and crunchy. I also love hand-rolled pastries. This Albanian pastry is also very easy, it is very practical to open it in two layers.. I have it on my list to try, my dear

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    • Sept. 01, 2009 at 13:53 pm
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      Hulyaci, I love it too. I didn't think it would be so practical before I made the hand-rolled pastry with my mother-in-law.. Love..

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