A cheese-filled borek made with ready-made yufka pastry that tastes just like hand-rolled dough – crispy on the outside, wonderfully soft on the inside! You will love this recipe for its practicality and delicious taste, making it the perfect saviour for your busy days.
### **Ingredient List**
**For the Filling:**
* Half a block of feta cheese
* 2 egg whites
* Half a teaspoon of black pepper
* 1 full bowl of grated kasar cheese (or similar hard yellow cheese)
**For the Sauce:**
* 1 bottle (330 ml) plain mineral water
* 1 cup of milk (250 ml)
* 1 tea cup of vegetable oil
* Half a teaspoon of salt
**Other Ingredients:**
* 1 pack of ready-made baklava yufka pastry (5 sheets will be used)
* For the top: 2 egg yolks
* For the top: Black cumin seeds or sesame seeds (optional)
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### **Written Recipe**
1. **Prepare the Filling:** In a bowl, thoroughly mash half a block of feta cheese with a fork. Add 2 egg whites, half a teaspoon of black pepper, and 1 full bowl of grated kasar cheese, then mix well.
2. **Prepare the Sauce:** In a separate container, mix 1 bottle of mineral water, 1 cup of milk, 1 tea cup of vegetable oil, and half a teaspoon of salt to create your sauce.
3. **Prepare the Yufka Sheets:** Separate 5 sheets from one pack of baklava yufka. Cover the remaining sheets with a damp cloth to prevent them from drying out.
4. **Filling and Rolling:** Place a thin line of the prepared cheese filling along the long edge of one yufka sheet. Roll the yufka tightly into a cylinder. There is no need to brush oil between the layers.
5. **Cutting:** Cut the prepared roll into pieces approximately 3-4 fingers wide. Repeat this process for the other yufka sheets.
6. **Arranging on the Tray:** Place the cut borek pieces spaced apart on a baking tray lined with parchment paper.
7. **Adding the Sauce:** Using a ladle, evenly drizzle the prepared sauce all over the borek pieces.
8. **Resting:** Let the borek rest in the refrigerator for at least 2 hours, or preferably overnight, to allow it to fully absorb the sauce.
9. **Before Baking:** Before placing in the preheated oven, brush the tops of the borek with 2 egg yolks and sprinkle with black cumin or sesame seeds if desired.
10. **Baking:** Place the borek on the rack just below the middle level of an oven preheated to 175 degrees Celsius (350 degrees Fahrenheit). Bake for approximately 30 minutes, or until the tops are golden brown.
11. **Serving:** Allow the hot borek from the oven to cool slightly before serving.
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### **Tips & Tricks**
* Always cover the unused yufka sheets with a damp cloth to prevent them from drying out.
* You can adjust the amount of filling according to your taste.
* The resting time for the sauce is crucial for achieving a soft interior; do not skip this step.
* You can also use different fillings such as spinach, leeks, or minced meat.
* Oven temperatures may vary, so adjust the baking time by checking the color of the borek.
### **5 Hashtags**
#easyborek #cheeseborek #elifskitchen #easyborekrecipe #crispyborek
Hello and welcome to Ell’s Kitchen. Today I’m going to share a very practical cheese pastry recipe made with ready-made filo dough. Crispy on the outside and soft on the inside, which tastes like homemade dough. To be informed about my new recipes, don’t forget to subscribe to my channel and turn on notifications by pressing the bell. For our filling, I mashed about half a block of feta cheese with a fork. Add two egg whites and about half a teaspoon of black pepper. I mix it well again. The amount of cheese is up to you. You can use as much as you like. I also add about a full bowl of grated kashar cheese. Let’s mix it well. Again, I wanted to prepare the filling this way. It can also be made with different fillings. This pastry is practical and delicious. For our sauce, let’s pour a bottle of plain mineral water into a bowl. Add one glass of milk using a 250ml cup. One tea glass of liquid oil. Add half a teaspoon of salt and mix well. Our sauce is ready. Let’s open one package of ready-made baklava filo dough. I set aside five sheets. I cover the rest and place a damp cloth over them. As you know, baklava filo dough dries out very quickly and we’ll have difficulty shaping it. Let’s not forget to cover it with a damp cloth. Take five sheets of baklava filo dough. Starting from the long edge, as you can see in the video, I placed the filling. Let’s roll them up. We don’t brush any oil between the layers. Cut them into pieces about three to four fingers wide. You can roll a few and then cut them on a cutting board. Place them on our baking tray lined with parchment paper. One package of filo dough fits one tray as you can see. Let’s stir our sauce again and drizzle it over the pastry with a ladle, making sure it covers all sides. Let it rest in the refrigerator for about 2 hours so it can absorb the sauce well. If you wish, you can prepare it this way and let the sauce sit in the refrigerator overnight. Afterward, spread two egg yolks over it, ensuring it covers all sides. If you like, you can sprinkle nigella seeds or sesame seeds. I chose to sprinkle nigella seeds. Place it in a preheated oven at 175° C on the shelf below the middle rack. Bake for about half an hour or until the top turns golden brown. Look, our pastries are beautifully browned. It’s very hot right now. It’s crispy on the outside and very soft on the inside. It’s truly very practical and delicious to make. As I said, you can put any filling you like inside. Spinach, leaks, minced meat, whatever you love, it will all suit it. If you haven’t subscribed to my channel, don’t forget to subscribe and turn on notifications by pressing the bell icon. You can support me by liking and commenting on my video.
Dining and Cooking