Golden Potato Puff Rolls (Potato Bourekas)
By Zeina Haddad
Published:
Hi there 👋 I’m Zeina Haddad. I believe that food doesn't need to "look perfect", but to "taste more than perfect"! As author of “My Mama Knows Best!”, I share authentic Lebanese and global recipes. My Promise to You: 100% AI-Free recipes. Every dish is written by me, tested by me, and tasted by my family. Join me in celebrating the joy of slow, intentional cooking.
Description
Looking for the ultimate easy vegetarian appetizer? Try these easy Golden Potato Puff Rolls.
Wrapped in buttery, store-bought frozen puff pastry, the filling is a comforting blend of creamy mashed potatoes, sautéed onions, and a kick of chili flakes.
These crispy potato rolls are simple to assemble and impossible to eat just one of. They are perfect as as savory party snack, or a side for soup. Best of all? They taste just as delicious warm as they do at room temperature.
Notes
📌
Do not purée the boiled potatoes in a blender to avoid gumminess.
It is important to let the filling cool completely to room temperature before using it. Warm filling will melt the pastry!
Keep the pastry cold. If it gets sticky while you are handling it, pop it back in the fridge for 10 minutes.
Tips
💡
Storage Instructions: Best served fresh, but can be stored in an airtight container for 2 days and reheated in the oven (not microwave) to re-crisp.
Make-Ahead: You can assemble the rolls and freeze them before baking.
Golden Potato Puff Rolls (Potato Bourekas)
🍴 Appetizer
🌍 French-Israeli
Yields:
12 rolls
Crispy, golden puff pastry rolls filled with a savory mashed potato and onion mixture. An easy and delicious appetizer or snack using frozen puff pastry.
Ingredients
For Filling
For Wash and Topping
Instructions
Phase 1: Prepare the Filling
1.
Boil the potatoes with skin until tender, then drain well, peel, and mash them using a potato masher.
💡 They will be easier to mash while still hot.
2.
Meanwhile, heat the olive oil in a skillet over medium heat. Sauté the onions for about 5 minutes until soft and translucent. Remove from heat.
3.
In a mixing bowl, combine the mashed potatoes, sautéed onions (with their oil), and spices. Mix well and let the filling cool to room temperature.
Phase 2: Prep
4.
Preheat your oven to 180 °C (or 160 °C fan), and line one or two baking sheets with parchment paper.
Phase 3: Assemble & Bake
5.
Unroll the cold puff pastry. Slice it into rectangles, approximately 6 x 8 cm.
6.
Place 1 teaspoon of the cooled filling along the short edge of a rectangle. Roll it up into a cylinder. (No need to roll tightly or to seal the ends; the filling should peek out slightly during baking.
7.
Arrange the rolls seam-side down on the baking sheets. Brush the tops with beaten egg and sprinkle with sesame seeds.
8.
Bake for 20–30 minutes, or until the pastry is puffed and golden.
9.
Serve warm.
Nutrition
per roll:
Calories: 300 Kcal | Fat: 19 g | Saturated Fat: 5 g | Carbs: 28 g | Fibers: 2 g | Sugar: 1 g | Protein: 5 g | Sodium: 220 mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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©2025 – 2026 Parsley Me This! by Zeina Haddad
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