Peynirli Borek
Peynirli Borek is a flaky, golden baked pastry with delicate crisp layers wrapped around a savory filling of white cheese and fresh parsley. The top turns deeply bronzed and crackly in the oven, while the center stays tender, rich, and aromatic.
Ingredients
Cheese filling
- 6 sheets (about 180 g)filo pastry
- 180 gwhite cheese, crumbled
- 20 gflat-leaf parsley, finely chopped
Egg-milk glaze
- 1 largeegg
- 60 mlmilk
- 40 gunsalted butter, melted
- 10 mlneutral oil
For the tray
- 5 gunsalted butter
Instructions
- 1
Preheat the oven to 200 C. Lightly grease a small baking tray or ovenproof dish, about 20 x 15 cm, with the butter. This prevents sticking and helps the bottom crisp.
- 2
Make the filling by combining the crumbled white cheese and finely chopped parsley in a bowl. Mix gently so the cheese stays a little chunky; this gives the borek a better texture.
- 3
In a second bowl, whisk the egg, milk, melted butter, and neutral oil until smooth. The butter adds flavor while the oil helps keep the filo from drying out too quickly.
- 4
Lay 1 sheet of filo pastry in the tray, letting it come slightly up the sides if needed. Brush lightly with some of the egg-milk glaze. Add a second sheet and brush again. Keeping the glaze light between layers helps the pastry stay crisp rather than soggy.
- 5
Scatter half of the cheese filling evenly over the filo. Cover with a third sheet of filo, brush with glaze, then add a fourth sheet and brush again.
- 6
Spread over the remaining cheese filling. Finish with the last 2 sheets of filo, brushing lightly with glaze between them and over the top. Tuck in any overhanging edges neatly. Score the top into 4 to 6 pieces without cutting all the way through the bottom layers; this makes serving easier and helps steam escape.
- 7
Bake for 25 minutes, or until deeply golden and crisp on top and the edges are flaky. If it colors too fast, loosely cover with foil for the last few minutes.
- 8
Rest for 5 minutes before cutting through and serving. This short rest lets the layers set so the slices hold together better.
Nutrition per serving
Notes
- •If your white cheese is very salty, soak it in cold water for 10 to 15 minutes, then drain well before using.
- •Keep filo covered with a barely damp towel while assembling so it does not dry out and crack.
- •This borek is excellent for breakfast or brunch with tomatoes, cucumbers, olives, and hot tea.
- •For the best texture, eat it warm on the day it is baked.
Background
Borek is a cornerstone of Turkish home cooking and bakery culture, with many regional forms made from yufka or thin pastry and filled with cheese, meat, or vegetables. Cheese-filled versions are especially popular for breakfast and as a savory snack, reflecting the Ottoman-era spread of layered pastries across the region.
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