About the Recipe
All the flavor of traditional borekas, just lighter, crispier, and naturally gluten-free.
Ingredients
Ingredients:
130 g (about 1 1/3 cups) dried or dehydrated mashed potato flakes
2 tablespoons onion soup mix
1 cup boiling water (add more as needed for a creamy texture)
10–12 rice paper sheets
Sesame seeds, for topping
Optional:Â a drizzle of olive oil or cooking spray for extra crispness
Alternative Filling:
You can use 2–3 medium potatoes, boiled, peeled, and mashed, then mixed with the onion soup mix to taste.
Preparation
Directions:
Step 1: Prepare the Filling
In a medium bowl, combine the dehydrated potato flakes and onion soup mix.Pour in about 1 cup of boiling water and stir until smooth and creamy.If needed, add a little extra hot water to reach your desired consistency.
Step 2: Prepare the Rice Paper
Fill a shallow dish or plate with warm water.Dip one rice paper sheet into the water for 10–15 seconds, until it becomes soft and flexible.Carefully transfer it to a clean surface or a damp towel.
Step 3: Assemble the Borekas
Place a spoonful of the potato mixture in the center of the rice paper.Fold the bottom over the filling, tuck in the sides, and roll up to form a sealed parcel.(Shape them as triangles or rectangles—whichever you prefer.)
Step 4: Finish and Bake
Lightly brush or spray the tops with oil and sprinkle with sesame seeds.Arrange the borekas on a parchment-lined baking sheet.Bake at 375°F (190°C) for 35–40 minutes, until golden and crisp.
Step 5: Serve and Enjoy
Let them cool slightly before serving.
Enjoy warm as a delicious, gluten-free appetizer—perfect for your Shabbat table!