BOREKS (TURKISH PASTRIES)
This is a recipe from one of my favorite cookbooks, called "The Classic Mediterranean Cookbook" by Sarah Woodward. They're savory stuffed pastries (filled with crumbled feta cheese and savory herbs) that are baked to golden perfection and usually served as an appetizer.
Provided by Northwestgal
Categories Lunch/Snacks
Time 35m
Yield 24 pastries, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Crumble the feta cheese, then mix feta with the chives (or dill), parsley, and pepper.
- Melt the butter in a small saucepan. Skim off any foam that accumulates.
- Cut the phyllo pastry sheets into 3-inch strips. Take one strip and cover the rest with a clean, damp cloth.
- Brush the first phyllo strip with melted butter, and place a teaspoon of feta/herb mixture on the bottom right corner of the phyllo sheet, about 1/4-inch from the edge.
- Pick up the bottom right corner of the phyllo sheet and fold it up and over the feta/herb mixture so the corner reaches the top edge of the phyllo sheet and forms a triangle. Keep folding the pastry over itself, being careful that the filling remains intact, until you reach the end of the phyllo sheet and have a triangle shaped pastry.
- Repeat steps #5 and #6, using remaining phyllo sheets and feta/herb mixture.
- Lay pastries on a baking sheet, and brush with remaining melted butter. Bake at 350° for 20 minutes, or until golden brown.
Nutrition Facts : Calories 64.4, Fat 4.9, SaturatedFat 3, Cholesterol 14.3, Sodium 114.8, Carbohydrate 3.7, Fiber 0.1, Sugar 0.3, Protein 1.6
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samir kana
[email protected]I can't wait to try making these boreks with different fillings.
Amogelo Modise
[email protected]These boreks are a great way to use up leftover cheese and spinach.
Natasha Radabaugh
[email protected]I'll definitely be making these boreks again.
Ramir Blake
[email protected]These boreks are perfect for a party or potluck.
Darren Allen
[email protected]I found the recipe to be a bit confusing, but the boreks turned out great in the end.
Anil Rana
[email protected]The boreks were a bit too oily for my taste.
EYAD SHREAM
[email protected]I'm not a fan of phyllo dough, but I still enjoyed these boreks.
LJW Gaming
[email protected]These boreks are a bit time-consuming to make, but they're definitely worth the effort.
Kimmerle Goudelock
[email protected]I followed the recipe exactly and the boreks turned out perfectly.
Lehlohonolo Mpinga
[email protected]The cheese boreks were my favorite, but the spinach and meat ones were also very good.
Paulina Takyi
[email protected]I've never had boreks before, but I'm so glad I tried them. They're now one of my favorite pastries.
Zyanda Dayimani
[email protected]These boreks were absolutely delicious! The pastry was flaky and buttery, and the fillings were savory and flavorful.