RCI-BR.007.0006.001
Börek
is a general term in Turkish cuisine that applies to a family of pastries with about fifty different
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- prepared filling2 cups
- box yufka/phyllo pastry sheets<ref>Available from Turkish1 unitGreek, Armenian and Middle-Eastern grocers, among others, as well as some supermarkets.</ref>
- Melted butter or high quality vegetable oil.<ref>e.g. peanut1 unithazelnut, walnut, almond, grapeseed. Avoid anything with a greasy taste such as corn oil.</ref>
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 340ºF until golden brown or bake at 350ºF for 15 minutes.