Traditionally it may be baked with no filling, with stewed minced meat and onions, or with cheese. If you are new to phyllo, I will walk you through it: You can find phyllo in the frozen section of your grocery store. Lay one sheet phyllo and drizzle with oil, continue until you have 4 sheets. You can used your hands too, but be gentle not to pull the pleats apart. 1 package of Store bought Phyllo Dough, completely thawed and room temp, 1 stick (113g) of Butter (Salted or unsalted). To serve, cut the burek into 4-6 peices. let it boil for 5 minutes and turn off the heat, set aside. They are generally made with either puff pastry or filo (phyllo) dough, and served as appetizers, alongside a meal, or as a portable snack. Preheat oven to 400°F (200°C) degrees. The cheese filling is traditionally made from Nabulsi cheese, but the ricotta-mozzarella mix is a great substitute. Today we are just going to focus on two simple techniques, which is Pleats and Rosettes. Welcome to my Instructables page where everybody can be a kitchen siren. So excited to share this crunchy layered, buttery, feta cheese filled borek recipe from scratch! This borek recipe is called “baklava borek” because of the look, taste, and similar method of making it. Trim off any excess dough. First, slightly fry chopped onion and add the meat and finally add salt and pepper. Borek could also be prepared in different shapes - layered pie, individual squares, "cigars", or triangles. April 25, 2015 By Mihaela K. Sebrek Leave a Comment, Burek is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), found in the cuisines of the former Ottoman Empire. Take a large deep baking dish. Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. It will only get chewy if you decide to keep in in the refrigerator. I like to serve them with homemade soup for a light and tasty winter meal. Simply roll up the dough with the filling bake. This Turkish Borek with Cheese and Herbs is the best savory pie you can ever have in your life time. That is the fanciest Grilled Cheese I have ever seen. Then lay one half on top of the other. Comment document.getElementById("comment").setAttribute( "id", "afbda1eaea977d5bed3dfa0f5df07437" );document.getElementById("c5d05df980").setAttribute( "id", "comment" ); Subscribe to receive new recipes via email: Copyright Bite It Quick© 2021 Then with the palm of your hands, gently fold the excess over into the pie, all around. With that in mind, let's get to it! Phyllo dough is, in a word, finicky. Honestly i prefer to pour it while it's piping hot, because once it cools, the pie naturally will contract and shrinks a little. Unroll your fully thawed dough and lay it in between the towels. Gradually add the water a little at a time, mixing with your hand, until the dough comes together. This recipe shall be for the ones who always have been asking us for the recipe of filo (phyllo or yufka recipe) dough! Then place your fingers under the edge, gently grab, lift and stretch the dough outwards. Burek sa sirom is a Balkan savory pie made with flaky filo (also spelled " Of the many boureka varieties out there, cheese bourekas are my favorite. Roll one end of the strip and continue rolling all the way down to the other end or just halfway. It wouldn't be able to adsorb if it's interior is already compact. « Chicken Soup with Semolina Dumplings {Ajngemahtec}. 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. Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Once you reach the required diameter take one side of the large disc and fold it towards (and just over) the centre. Using a sharp knife and one quick down motion, trim the edges on both sides. 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. Fold the top and … Then place two more layers of phyllo to cover the cheese. Since to make homemade phyllo dough you need time, I’ll write a recipe with store-bought phyllo dough, too. All this debate is to answer a simple question: Which one will keep the phyllo crispy and not soggy? To prep the work surface you need to spread a thin layer of vegetable oil all over it, so make sure you are using something like a stone bench top or laminate. Sep 22, 2015 - Gouda and Emmenthal cheeses make a great filling for little baked phyllo dough triangles. Serves: 5. To do so, place a sheet of phyllo dough on a … Place the flour and salt into a large mixing bowl. Take one sheet of Phyllo and fold it in half. First and foremost, I have to acknowledge that an original recipe usually requires you to use Turkish White cheese. I remember my college days and going out on weekends. Personally Muenster and Mozzarella are my top choice because it is incredibly creamy, mild and stretches beautifully. And the phyllo still remains crunchy at room temperature despite being doused with syrup. I love, love cheese, any kind of cheese, so I decided to make homemade Cheese Burek with homemade yufka (phyllo) dough. Let it cool for 5 minutes before cutting and serving. Serve warm. Author: Zakiya Master. Take a knife and cut the thicker edge of the second disc away, discarding it. But let's not get that factor hinder us to make this beautiful pie. Continue and repeat the process until you cover the whole of your pie or just partial like mine. , sugar, cool Whip & cherry filling same process for the last one I like to them. 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