Bakery
Cheese and Parsley Rolled Pastry (Börek-Style)
1 h 50 minServes 12Nutri-Score D€€
D
1 h 50 min
1 h 50 minCheese and Parsley Rolled Pastry (Börek-Style)
what you need
Ingredients
water (lukewarm)Other250 ml
milk (lukewarm)Dairy200 ml
vegetable oil (for the dough)Pantry100 ml
vinegarPantry45 ml- instant yeastPantry4 g
egg white (yolk reserved for brushing)Dairy1 piece
sugarPantry15 g
saltSpices15 g
flour (plus extra for dusting)Grains700 g- white cheese (crumbled or grated)Dairy450 g
parsley (finely chopped)Produce60 g
butter (melted, for layering)Dairy170 g- vegetable oil (for brushing the dough)Pantry30 ml
- egg yolk (for brushing the tops)Dairy1 piece
per serving
Nutrition
421kcal
- Carbs
- 49 g
- Proteins
- 12 g
- Fat
- 20 g
what you’ll use
Tools
Mixing bowl
Rolling pin
Baking tray
Pastry brush
step by step
Method
- Step 1
Make the dough
- Combine the water, milk, vegetable oil, vinegar, yeast, egg white, sugar and salt in a bowl.
- Add the flour gradually and knead into a medium-soft dough.
- Step 2
Let the dough rise
- Cover the dough and leave it to rise.
- Step 3
Shape and layer the dough
- Divide the dough into 10 to 12 equal balls.
- Roll each ball out as thin as possible with a rolling pin.
- Brush with a mixture of vegetable oil and melted butter, then fold as shown in the video.
- Step 4
Rest the folded dough
- Let the folded dough rest.
- Step 5
Prepare the filling
- Mix the crumbled cheese with the chopped parsley.
- Step 6
Fill and roll
- Roll each piece out lengthwise into a rectangle.
- Spread the cheese and parsley filling along one edge and roll it up.
- Place the rolls side by side on a greased baking tray and slice into your preferred size.
- Step 7
Brush and bake
- Brush the tops with egg yolk.
- Bake in a preheated oven at 190 °C until golden.