Home Made Borek Recipe
Handmade things are usually more delicious all the time; But when it comes to pastry, the situation can change. Especially if the doughs are rolled thick, the dough becomes dough and falls behind the pastries made of ready-made dough. I shaped this pastry around my taste. I kept the dough meringues small so that my doughs would be small. When the doughs were small, the rolls became thin. When the rolls were thin, the material was plentiful and the dough was less, just as I wanted. Another reason I keep the meringues small is to make it easier to open. You don't have to use a rolling pin to roll it out, you can also roll it out with a rolling pin. It takes a little longer than a rolling pin to just roll it out.
Use Flour, Not Starch To Open It
I specifically used flour, not starch, to open it. The dough that is opened with starch becomes hard. You know, the crispy pastry and the crust that is broken because of the crunch is desirable; The crust of the pastry opened with starch is also broken, but not because it is crisp, but because it is hard. On the other hand, when the pie is opened with flour, it becomes really crispy, not hard. In baklava dough, after the baklava is baked, it needs that hardness given by the starch so that the dough does not soften too much in the sherbet and does not become dough. For this reason, starch gives better results in baklava dough.
Same as Baklava Dough
Speaking of baklava, its dough is the same as in my baklava recipe. I just increased the salt amount. Again, speaking of baklava, if you do not understand the folding steps in the recipe, be sure to watch the video of easy baklava with walnuts. Although the dough is rectangular in one and round in the other, the folding style is the same. I think you can imagine the round one.
Don't Put An Egg On It
I especially did not put egg yolk on the pastry. Hand-rolled pastries take longer to cook than ready-made dough. Since the egg yolk is browned in a short time, the cooking time of the pastry causes the egg to fry more than necessary, and even if the heat is too high, the pastry will burn before it is cooked. Instead, I prepared a mixture of yogurt + oil that lasts longer to brown. If you are confident in your culinary experience, I know that you should not take the pastry from the oven as soon as it is fried, and if you say that it is cooked or not, you can also use egg yolk. This recipe is, "Who am I, who can make rolled-up pies?" I share so that those who say, can open pastry. Therefore, it can also be opened with a roller, so there is no additional effort for filling, the easiest filling is used.
What Can I Use Instead Of Cheese
You don't have to make the pastry with cheese, so you can use whatever filling you want; but please don't wait for me to write a recipe for you. If there is a mortar you use all the time, you can use it. If you do not have such a recipe; Do you want to make potatoes, for example, select one of the pies that are displayed in the search section "potato pie" in the summer and use the filling recipe in it. Take advantage of the blessings of the internet. Don't expect people from where you sit to do things for you, the internet doesn't work that way.
For the dough;
- 1 egg+1 egg yolk,
- 1 cup water, at room temperature,
- 1/2 cup vegetable oil,
- 2 tbsps vinegar,
- 1 tsp baking powder,
- A pinch of salt,
- 3,5-4 cups flour,
- Bulk of flour for rolling.
- 500 g low fat feta cheese or ricotta cheese,
- 1/2 nuch of parsley, chopped,
- Vegetable oil.
- 1 tsbsp plain yogurt,
- 1 tsp vegetable oil,
- 1 tsp sugar.
- In a deep bowl combine egg, egg yolk, water, vegetable oil, venegar, salt and baking powder together,
- Add flour step by step and start kneading,
- Add flour and keep kneading until you reach a soft and elastic dough that don't stick to your hands,
- Make a ball out of the dough, cover with a towel and set aside for 15 mins.,
- Knead the dough again and make around 17 balls,
- Sprinkle some flour into a baking sheet and place the balls into it, cover with a wet towel, set aside for 10 mins,
- Meanwhile combine cheese and parsley in a deep bowl and stir well,
- Grease a 36 cm baking pan,
- Pour a bulk of flour into a bowl (you will use during rolling process),
- Take a ball and cover with flour,
- Pressing with your hands, flatten a bit,
- Roll the flattened ball into a yufka in the size of your baking pan, sprinkling flour on top when necessary and turning upside down frequently,
- Brush the yufka with vegetable oil all around,
- Put 2-3 tbps cheese mixture lengthwise in the middle of the yufka,
- Fold one part onto the other,
- Brush again with vegetable oil,
- Roll from the broad edge to the narrow edge,
- Place the rolled yufka in the middle of the greased baking pan as a spiral,
- Roll remaining balls in the same way and place into the pan, continueing the spiral,
- For topping in a bowl combine yogurt, vegetable oil and sugar together and mix well,
- Brush the top of the borek with the mixture,
- Bake in a 180 C degrees pre-heated oven until it starts to turn to pink over,
- Decrease the degree to 160 and bake until golden on top.