Lay another layer of cheese and once again cover with two more layers of Phyllo. Prepare a non-stick work surface (parchment will do). So excited to share this crunchy layered, buttery, feta cheese filled borek recipe from scratch! Take one sheet of Phyllo and fold it in half. Take a large deep baking dish. Use your ring fingers to gently pull the phyllo to create one fold. Leaving the thick edge intact will give you clumps of dough in the cooked burek, which you don’t want. Simply roll up the dough with the filling bake. Some popular fillings are ground beef or lamb, feta, spinach, and parsley. Phyllo dough (or what we call – … The dough needs to be so thin that you can see through it. It will only get chewy if you decide to keep in in the refrigerator. This is one of my favorite böreks. Bake for 30 minutes, or until golden. Using an offset spatula or a flat spatula, gently lift the crimp pleated layers and lay it unto your pie. I like to serve them with homemade soup for a light and tasty winter meal. You can used your hands too, but be gentle not to pull the pleats apart. Allow it to sit, covered, until it cools a bit. Serve warm. Coat baking pan with oil. With that in mind, let's get to it! Börek is a type of pastry that is made out of yufka or phyllo dough and stuffed with meat, vegetables or cheese that goes back to the Ottoman Empire era. I love hosting brunches, baking pies and gardening. Don’t go oiling up your wooden table! Continue to lay your pleats unto your pie. Then, cut the into strips by dividing it first in half. 1 package of Store bought Phyllo Dough, completely thawed and room temp, 1 stick (113g) of Butter (Salted or unsalted). Gently work your fingers underneath the uncooked burek so you can lift it onto a baking pan. Once baked, pour your sugar syrup immediately, Glazing it all over the top and edges, enjoying the bubbly sounds as it hits the hot pan. At the same time, we be making a Turkish delicacy called, the Cheese Borek which sums up as a savory and sweet cheese phyllo pie baked in the oven and later doused in sugar syrup. Brush with melted butter. Follow the package directions for thawing. Prepare a mixt ure of oil and water in a cup, and sprinkle each layer with this mixture. They are generally made with either puff pastry or filo (phyllo) dough, and served as appetizers, alongside a meal, or as a portable snack. Let it cool for 5 minutes before cutting and serving. You can use it with any filling you would like. Now fold the sheet over the filling, from corner to corner, as if you were folding a flag. Take one disc of pastry from the oil, scrape off the oil, then place it onto your oiled work bench. :DNice work. Roll one end of the strip and continue rolling all the way down to the other end or just halfway. Take a knife and cut the thicker edge of the second disc away, discarding it. Traditionally you have it with a glass of cold milk or yogurt. Meanwhile, boil your sugar and water in a small sauce pot. Hi! Auntie Saniye is sharing her recipe and technique for making a deliciously crispy and thin pastry dough. First and foremost, I have to acknowledge that an original recipe usually requires you to use Turkish White cheese. Then place your rosettes on top of your pie. All this debate is to answer a simple question: Which one will keep the phyllo crispy and not soggy? Knead the dough for about 5 minutes until soft and elastic. After your 10th layer, pour some mozzarella cheese followed by a layer of Muenster on top. Recipe type: Brunch. Unroll your fully thawed dough and lay it in between the towels. Fold the top and … If you can get a hold of that, that's great! Borek could also be prepared in different shapes - layered pie, individual squares, "cigars", or triangles. This recipe shall be for the ones who always have been asking us for the recipe of filo (phyllo or yufka recipe) dough! Butter your phyllo. Still, when layered in a baking dish or wrapped around a sweet or savory filling, phyllo can also be magical — golden, feather-light, and wonderfully crisp. Börek is made by layering several sheets of phyllo dough with a mixture of milk (or yogurt), eggs, and oil in between, and is flavored by placing a filling of your choice (like this spinach and feta cheese) in the middle of those layers. Required fields are marked *. If you are using a round pan, trim your edges using a sharp scissor. Cuisine: Turkish. Make these cheesecake tarts by Kraft What's Cooking in under 1 hour! 4 fresh ‘yufka’ sheets (24-inch diameter, or 1 package frozen phyllo dough, 9 inches by 13 inch) 1/2 pound (600 grams) Turkish white cheese (or Feta) 2 tablespoons Italian parsley (chopped) Dash salt Dash pepper Vegetable oil for frying Begin by melting your butter in a small sauce pot. Legal | Privacy Policy. Place the first layer of phyllo in the pan and sprinkle with oil. Burek sa sirom is a Balkan savory pie made with flaky filo (also spelled " You may not need all of the water. If you have made a paper fan, it is the same technique but with different handling because we do not want to be rough or it will immediately tear. There's a debate when pouring syrup unto hot phyllo, some say to pour it while it's piping hot from the oven, while some would say to pour it when the phyllo is cooled. Burek is only made with meat, everything else is a pie.”. To serve, cut the burek into 4-6 peices. Pour a little vegetable oil into the bowl, place one piece of pastry into it, pour a little more oil over and put second piece over first. Share it with us! Drizzle a little butter on top of your rosettes or brushed some butter on your pleats (in the same direction as its folds to prevent tearing) before baking. A classic Palestinian dessert, the phyllo dough is shredded and layered up with sweet cheese and a hearty soaking of rosewater syrup. Folded dough in the cooked burek, which you don ’ t go oiling up your wooden table enough hold. Then place it onto your oiled work bench your fingers under the edge, gently lift the crimp layers! Place it aside covered with a lightly damp kitchen towel melting your in. Cheeses make a great substitute place both cheeses into a mixing bowl brush! The oil, 1/2 cup milk Needs to be so thin that you can have... 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