Börekler are Turkish baked filled pastries made with filo
- Greek: φύλλο /phyllo/ "leaf"
- Turkish: yufka "thin"
- رققت /reqaqot/ Arabia
- Albanian fijelfli "sheet, leaf"
They are also found in Western Asia, the Balkans, the South Caucasus, the Levant (area of Eastern Mediterranean), Central Asia, and other parts of Eastern Europe.
Börek from Persian "burak" بورک referring to a dish made of filo.
Severs 10
Preheat the oven to 375F (190C)
1/2 cup (130 g) (dairy-free) organic butter
15 filo pastry sheets (not gluten-free)
2 organic egg yolks
3 Tbs. (25 g) cornstarch (cornflour)
pinch or two of black pepper
2 Tbs. (25 g) organic sugar
1/2 tsp. (2,5 ml) vanilla extract
1 cup (250 ml) (dairy-free) organic milk
1 cup (250 ml) (dairy-free) cream
-Turkish- i /long e/ ç /ch/ ş /sh/ ı /it/
bir 1. Use a saucepan over medium heat, whisk the egg yolks, cornstarch, pepper, sugar, and vanilla.
iki 2. Remove the pan and add a little milk and cream.
üç 3. Place back on the stove on low heat and pour the rest of the milk and cream.
dört 4. Cook gently and stir a few times for 5-10 minutes. Do not boil. The custard should be smooth and thick.
beş 5. Remove from the heat and pour into a jag.
altı 6. Use the melted butter to grease a rectangular dish, 10 x 12-inch (25 x 30 cm).
yedi 7. Place one filo sheet in the dish, brush with melted butter. Continue with five more sheets.
sekiz 8. When the custard is cool, pour on top of the layers.
dokuz 9. Repeat with the rest of the pastry.
on 10. Brush the top with butter. Trim the overhanging edges.
on bir 11. Score only the top layer into squares with a knife.
on iki 12. Bake 25-35 minutes or until the top is golden.
on üç 13. Let it cool to the touch, about 4 hours.
on dört 14. Serve at room temperature.
Afiyet olsun!
Enjoy your meal!
