Cook With What You Have

Discover recipes using ingredients already in your kitchen. Results are ranked by how well they match your pantry.

How It Works

  1. Add Your Pantry - Enter ingredients you have at home.
  2. Search or Discover - Find recipes by keyword or click "What Can I Make?"
  3. Start Cooking - View your match percentage and visit the original recipe.

We don't host full recipes-we link directly to original sources.

Börek (Turkish Filled Pastries)

Börek (Turkish Filled Pastries)
Mike Hayes ( talk ) 18:25, 2 July 2011 (UTC) · Public domain Public domain false false I, the copyright holder of this work, release this work into the public domain . This applies worldwide. In some countries this may not be legally possible; if so: I grant anyone the right to use this work for any purpose , without any conditions, unless such conditions are required by law. · Public domain · View on Wikimedia Commons

Börek is a general term in Turkish cuisine that applies to a family of pastries with about fifty different members. They have in common the fact that they are all pastry layers of some type enclosing a filling. There are two basic methods; one consists of rolling out very thin sheets of dough, called yufka in Turkish and phyllo in Greek. The other main type of börek, called nemse börek in Turkish, uses a dough very similar to pâte feuilletée, in which the dough is layered with butter, folded, and rolled out several times. The following recipe describes the procedure required to prepare triangle-shaped börek from commercially produced phyllo. Links to recipes for fillings are listed at the end of the recipe.

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
Your pantry · Interactive controls load with JavaScript

Method

  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.

Categories