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Börek (Turkish Filled Pastries)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Snack, Baked, Fried

Tags: appetizer, baked, deep fried, medium difficulty, middle eastern, recipes for pastries, recipes using butter, recipes using cheese, recipes using vegetable oil, recipes without cooking time, recipes without servings, turkish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AB%C3%B6rek_%28Turkish_Filled_Pastries%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AB%C3%B6rek%20%28Turkish%20Filled%20Pastries%29&oldid=4620487

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/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

  1. 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.
  2. 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.
  3. 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).
  4. Fold the right lower corner upward over the filling to form a triangle (step 3 in the diagram).
  5. Now fold the right upper corner over to the left (step 4 in the diagram).
  6. Continue folding in this manner until you reach the end of the strip.
  7. 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.
  8. 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.