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Börek (Turkish Filled Pastries)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Turkey
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4620487
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Fillings
- Peynirli börek (white cheese filling)
- Kıymalı börek (minced meat filling)
- Tavuklu börek (chicken filling)
- Ispanaklı börek (spinach filling)
Assembly
- 2 cups prepared filling (see above)
- 1 box yufka/phyllo pastry sheets
- Melted butter or high-quality vegetable oil
Directions
- Remove the phyllo sheets from the container. Unfold carefully so as not to break them. Lay them flat and cover with a clean, damp tea towel to prevent them from drying out—this is important.
- Working quickly, cut the phyllo into lengthwise thirds (step 1 in the diagram). Lay one of these out and cover the other two with the damp tea towel.
- Brush the strip of phyllo with the melted butter. Place a heaped teaspoonful of filling on one end of the strip (step 2 in the diagram).
- Fold the right lower corner upward over the filling to form a triangle (step 3 in the diagram).
- Now fold the right upper corner over to the left (step 4 in the diagram).
- Continue folding in this manner until you reach the end of the strip.
- Trim of any excess dough and seal the edges by rubbing a damp finger over the dough and pressing the edge of the triangle where the strip ends.
- Fry in oil at 340°F until golden brown or bake at 350°F for 15 minutes.
Notes
↑ Algar, Ayla Esen (1985) The Complete Book of Turkish Cooking ISBN 0-710-30334-3
↑ Available from Turkish, Greek, Armenian and Middle-Eastern grocers, among others, as well as some supermarkets.
↑ e.g. peanut, hazelnut, walnut, almond, grapeseed. Avoid anything with a greasy taste such as corn oil.
↑ Prewrapped, uncooked börek freezes well. To cook, bake at 325ºF for 30 minutes. Do not deep-fry frozen foods. Splattering oil can cause burns and fires. You may sautée them in a covered pan 2 or 3 at a time. Hold the cover in front of your face as you place each börek in the pan.
