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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Dev Saha
[email protected]These boreks are the perfect appetizer or snack. They're easy to make and always a crowd-pleaser.
Esther Wokeyim
[email protected]I've never made boreks before, but this recipe made it easy. I'm definitely going to try making them again.
Kennedy Obi
[email protected]I'm allergic to nuts, so I substituted the walnuts in this recipe with sunflower seeds. They turned out great!
Oishi Moni
[email protected]These boreks were a bit too greasy for my taste. I think I'll try using less butter next time.
Jessica Cain
[email protected]I'm not sure what I did wrong, but my boreks didn't turn out as flaky as I expected. They were still tasty, but the texture was a bit off.
Rafee patwary
[email protected]These boreks were a great way to use up some leftover vegetables I had in the fridge. They were also a fun and easy recipe to make with my kids.
sherrita Hale
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make these boreks.
Jocelyn Jocson
[email protected]These boreks were a bit more time-consuming to make than I expected, but they were definitely worth the effort. They were so delicious!
slava horvathova
[email protected]I'm not a huge fan of Turkish food, but these boreks were amazing! The flavors were so well-balanced and the dough was cooked to perfection.
Latonya Brannon
[email protected]I've made these boreks several times now and they always turn out perfect. The dough is flaky and the filling is delicious.
Abdulatifu Nsamba
[email protected]These boreks were a hit at my last party! Everyone loved them and asked for the recipe.