Turkish Borek
Dive into the delightful world of Turkish Borek, where each bite reveals layers of crispy, flaky goodness! Crafted with fresh phyllo pastry, savory ground meat, and aromatic herbs, these delectable pastries are perfect for sharing or savoring solo. Get ready to impress your friends and family with this irresistible treat that’s sure to become a favorite!
Prep
15
min
Cook
30
min
Serves
32
people
Level
intermediate
📝 Ingredients
Serves 32🥬Fresh Produce(4)
- green pepper, chopped
- onion, caramelized
- parsley
- 1 cup warm water (240 ml)
🥩Meat & Seafood(1)
- 2 cans of tuna
🥛Dairy & Eggs(2)
- 1 egg
- 3 tablespoons soft cheese (45 ml)
🫙Pantry Staples(3)
- 4 cups oil (960 ml)
- 1 tablespoon sugar (15 ml)
- 1 tablespoon yeast (15 ml)
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
In a bowl, mix warm water, sugar, and yeast. Let it sit until frothy.
- 2
Add oil, egg, and salt to the mixture and combine.
- 3
Gradually add flour until a dough forms. Knead slightly and let it rise.
- 4
For the filling, mix chopped green pepper, parsley, caramelized onion, drained tuna, and soft cheese.
- 5
Divide the risen dough into 8 balls, roll each thinly, and fill with the mixture.
- 6
Roll and shape each borek, then brush with egg wash mixed with a bit of coffee and milk.
- 7
Sprinkle with sesame seeds and bake at 200 degrees Celsius until golden brown.
💡 Pro Tips
- ✓Proof your yeast in water at exactly 105-110°F because temperatures above 115°F kill yeast enzymes while below 95°F slows activation to over 15 minutes.technique105-110°F
- ✓Roll your borek dough to 2-3mm thickness using a pasta machine or rolling pin with guides, as thicker dough creates soggy bottoms while thinner tears during filling.technique2-3mm thickness
- ✓Add coffee to your egg wash at a 1:10 ratio (1 tsp coffee to 1 beaten egg) because the tannins enhance browning through Maillard reactions and create deeper golden color.ingredient1:10 ratio
- ✓Drain tuna filling ingredients for 20-30 minutes and pat dry because excess moisture creates steam pockets that make phyllo soggy and prevent proper browning.timing20-30 minutes
- ✓Bake at 200°C (392°F) for 25-30 minutes, rotating halfway through, because this temperature creates proper steam lift while preventing bottom burning in yeasted doughs.timing25-30 minutes at 200°C
Share this recipe
Prep
15
min
Cook
30
min
Serves
32
people
Level
intermediate
Share this recipe
Turkish Borek
Dive into the delightful world of Turkish Borek, where each bite reveals layers of crispy, flaky goodness! Crafted with fresh phyllo pastry, savory ground meat, and aromatic herbs, these delectable pastries are perfect for sharing or savoring solo. Get ready to impress your friends and family with this irresistible treat that’s sure to become a favorite!
📝 Ingredients
Serves 32🥬Fresh Produce(4)
- green pepper, chopped
- onion, caramelized
- parsley
- 1 cup warm water (240 ml)
🥩Meat & Seafood(1)
- 2 cans of tuna
🥛Dairy & Eggs(2)
- 1 egg
- 3 tablespoons soft cheese (45 ml)
🫙Pantry Staples(3)
- 4 cups oil (960 ml)
- 1 tablespoon sugar (15 ml)
- 1 tablespoon yeast (15 ml)
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
In a bowl, mix warm water, sugar, and yeast. Let it sit until frothy.
- 2
Add oil, egg, and salt to the mixture and combine.
- 3
Gradually add flour until a dough forms. Knead slightly and let it rise.
- 4
For the filling, mix chopped green pepper, parsley, caramelized onion, drained tuna, and soft cheese.
- 5
Divide the risen dough into 8 balls, roll each thinly, and fill with the mixture.
- 6
Roll and shape each borek, then brush with egg wash mixed with a bit of coffee and milk.
- 7
Sprinkle with sesame seeds and bake at 200 degrees Celsius until golden brown.
💡 Pro Tips
- ✓Proof your yeast in water at exactly 105-110°F because temperatures above 115°F kill yeast enzymes while below 95°F slows activation to over 15 minutes.technique105-110°F
- ✓Roll your borek dough to 2-3mm thickness using a pasta machine or rolling pin with guides, as thicker dough creates soggy bottoms while thinner tears during filling.technique2-3mm thickness
- ✓Add coffee to your egg wash at a 1:10 ratio (1 tsp coffee to 1 beaten egg) because the tannins enhance browning through Maillard reactions and create deeper golden color.ingredient1:10 ratio
- ✓Drain tuna filling ingredients for 20-30 minutes and pat dry because excess moisture creates steam pockets that make phyllo soggy and prevent proper browning.timing20-30 minutes
- ✓Bake at 200°C (392°F) for 25-30 minutes, rotating halfway through, because this temperature creates proper steam lift while preventing bottom burning in yeasted doughs.timing25-30 minutes at 200°C