Cheese Borek With Phyllo Dough

This is a really easy borek recipe. If you ask how do we know if a borek is easy or not, I think it depends on who makes the yufka (dough leaves to make borek). If you haven't made the yufka yourself, we can say that it is practical regardless of the method used.

Although it is not difficult to make yufka, it takes time. After making it, preparing the borek takes at most 20-25 minutes anyway. So, to make things practical in the kitchen, always have baklava yufka or phyllo dough in your refrigerator, or home made yufka in your freezer.

Another trick for practicality is not to force yourself. The easiest filling to make borek is cheese, and most people like cheese borek. In this case, why waste time for boiling potatoes or washing spinach in situations where you have little time? Undoubtedly, potato borek and spinach borek are very tasty, but so is the cheese borek.

I shared a different method in the recipe for potato borek with phyllo dough before. In that method, after preparing the boreks, they are dipped in milk. In this recipe, we use a milk and yoghurt sauce inside the borek to make the borek moist and soft inside and crispy on the outside.

How Is The Borek Prepared?

In the recipe, the phyllo leaves are wrapped in four each. Only oil is applied between the first two layers. On the other layers, both oil and sauce are applied. Applying only oil to the first layer ensures that the borek is more crispy on the outside, its shape is smooth and it remains stable without dispersing.

In order for the cheese you will use in the borek not to melt and flow, it must be a hard and fat-free cheese. Fat-free, easily crumbly white cheese or feta cheese or ekşimik or lor cheese is suitable for this börek. I added chopped parsley to give the cheese an aroma, but you can also use dill if you want a different flavor.

Enjoy ...

Bon Appetit...