By Hey there! Today I’m sharing one of my favorite Turkish pastry snacks that’s perfect for breakfast, afternoon tea, or whenever you need a savory treat. These cheese-filled börek pastries are a staple in Turkish homes and incredibly easy to make. Let me show you how to bring a taste of Turkish street food right to your kitchen!
Ingredients
- 10 sheets of filo pastry (yufka)
- 250g feta cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped
- 1 egg
- 3 tablespoons milk
- 100g butter, melted
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon dried mint (optional)
- Sesame seeds for topping
Preparation
Alright, let’s get cooking! This is honestly one of those recipes that looks fancy but is actually super simple to make.
First things first, preheat your oven to 180°C (350°F) and grab a baking tray. Give it a light brush with some of that melted butter so our börek doesn’t stick.
In a mixing bowl, combine the crumbled feta cheese with the chopped parsley, black pepper, and dried mint if you’re using it. Mix it all together with a fork until well combined. This is your filling, and trust me, it’s going to be delicious!
In another small bowl, whisk together the egg and milk. This will be our wash that gives the börek that beautiful golden color.
Now for the fun part! Take one sheet of filo pastry and lay it flat on your work surface. These sheets dry out quickly, so keep the rest covered with a damp cloth while you work. Brush the sheet lightly with melted butter, then place another sheet on top and brush that one too.
Spoon about 2 tablespoons of the cheese mixture along one of the long edges of the pastry. Don’t overfill it or you’ll have a hard time rolling! Now, carefully roll the pastry up from the filled edge, creating a long cylinder. You can either keep it straight or shape it into a spiral – both ways are traditional and look great!
Place your rolled börek on the prepared baking tray and repeat with the remaining filo sheets and filling. Once all your böreks are on the tray, brush them generously with the egg and milk mixture and sprinkle with sesame seeds.
Bake in the preheated oven for about 25-30 minutes, or until they’re beautifully golden brown and crispy. Keep an eye on them after 20 minutes as oven temperatures can vary.
Let them cool for just a few minutes before serving – they’re best enjoyed warm when the outside is crispy and the inside is still soft and cheesy.
These Turkish pastry snacks are perfect with a cup of Turkish tea or coffee. If you have any leftovers (which rarely happens in my house!), you can store them in an airtight container and reheat in the oven for about 5-10 minutes to crisp them up again.
Give this borek recipe a try this weekend – it’s a little taste of Turkey that I’m sure you’ll love as much as I do!
Frequently Asked Questions About Turkish Börek
Curious about making these delicious Turkish pastries? Here are some common questions that might help you perfect your börek-making skills!
Can I use a different type of cheese instead of feta?
Absolutely! While feta gives that classic tangy flavor traditional to Turkish börek, you can definitely experiment with other cheeses. Ricotta mixed with a bit of parmesan works wonderfully for a milder flavor. Crumbled goat cheese is another great alternative that still gives you that tangy note. If you’re looking for something that melts beautifully, try a mixture of mozzarella and a sharper cheese like cheddar. Just remember that feta is quite salty, so you might need to adjust your seasoning if you use a milder cheese.
Can I prepare börek in advance?
Yes, börek is perfect for preparing ahead of time! You can assemble the entire börek a day before, cover it tightly with plastic wrap, and store it in the refrigerator. When you’re ready to bake, just brush with the egg wash and pop it in the oven. You can also freeze unbaked börek for up to a month – just wrap it well and freeze on a flat surface. When you’re ready to enjoy it, bake directly from frozen, adding about 10-15 minutes to the baking time.
My filo pastry keeps tearing – what am I doing wrong?
Don’t worry, filo pastry can be a bit tricky to handle! The most common reason for tearing is that the pastry has dried out. Make sure to keep the sheets you’re not currently using covered with a damp kitchen towel. Also, work quickly but gently – filo doesn’t need to be stretched like strudel dough. If a sheet tears, don’t panic! You can patch it together with a bit of butter, or simply layer another sheet on top. Remember that the final börek will have multiple layers, so small tears won’t be noticeable in the finished product.
Can I add meat to this börek recipe?
Definitely! Meat fillings are very popular in Turkish börek. For a traditional option, cook about 250g of ground beef or lamb with a small diced onion until browned. Season with salt, pepper, and a pinch of allspice or cumin. Make sure to cool the meat mixture completely before using it as filling. You can combine it with the cheese mixture or use it on its own. Just be sure that any meat filling is fully cooked before adding it to the börek, as the baking time is primarily to cook the pastry, not the filling.
How do I keep börek crispy after baking?
The key to maintaining crispiness is proper cooling. When you first take börek out of the oven, let it cool for about 5-10 minutes in the pan. This allows the pastry to set and helps retain its structure. Then transfer to a wire rack to cool further – this prevents the bottom from becoming soggy. If you’re not serving immediately, reheat börek in a 350°F (180°C) oven for about 5-7 minutes rather than using a microwave, which will make it soggy. Also, avoid covering warm börek with a lid or plastic wrap, as the trapped steam will soften the crispy layers.
Can I make börek without eggs?
Yes, you can skip the egg in both the filling and the wash. For the filling, just omit the egg – the cheese mixture will still hold together nicely. For the top wash, you can substitute milk alone, or a mixture of olive oil and milk for a golden crust. Some traditional recipes use yogurt thinned with a little oil as a wash instead. The egg primarily helps with browning and binding, but börek will still be delicious without it!
What other fillings can I use in börek?
Turkish cuisine offers many delicious börek fillings! Spinach and feta (ıspanaklı börek) is a classic combination – just wilt and drain fresh spinach well before mixing with cheese. Potato filling (patatesli börek) made from mashed potatoes seasoned with herbs is another favorite. For a sweet version, try a filling of walnuts, sugar, and cinnamon. You can also use sautéed mushrooms with herbs, or a mixture of roasted eggplant and peppers. The possibilities are endless – just make sure any vegetables are pre-cooked and well-drained to prevent soggy börek.
Is börek typically served as a main dish or appetizer?
In Turkish culture, börek is incredibly versatile! It’s commonly enjoyed as a breakfast item alongside tea, served as a snack throughout the day, offered as an appetizer (meze), or even presented as part of a main meal. Smaller individual böreks are perfect as appetizers or for breakfast, while larger family-style böreks can be a satisfying main dish when served with a fresh salad. For a traditional Turkish breakfast spread (kahvaltı), serve börek with olives, cucumbers, tomatoes, honey, jam, and plenty of Turkish tea.