Tuesday, 28 October 2008


HI ALL, I want to share these delightful boreks ( pastries ) with you as they are delicious. In Turkey, we make boreks with Filo Pastry, but unfortunately this is not so available in England. I can get them in supermarkets in smaller sizes  in the freezer section but not the same as freshly made like  in Turkey.
I had a packet of spring roll pastry in my freezer which i thought would be a good alternative to Filo pastry, I was very happy to discover both pastries cook the same and i didn't lose out on the great taste of home made Boreks.
Packs of square spring roll pastries,  40 in a pack, 215 mm x 215 mm are widely available in continental stores. If frozen, leave out for an hour or so to defrost.

  • 1 pack of 30 or 40 spring roll pastry
  • 1  or 2 packet of feta cheese or 1 pack of Edam cheese or mixture of both
  • I packet of baby spinach
  • 1 tsp paprika or chili pepper
  • fresh parsley, chopped
  • salt and black pepper
  • 1 cup ( coffee mug ) water and milk mixture, half and half
  • 1 cup natural yogurt
  • Half a cup olive oil ( or less if you like )
  • 2 eggs
  • extra egg  for  glazing,  mixed with 1-2 tbs water

First prepare the filling: by washing and chopping the spinach and grating the cheese. Mix all together with parsley, salt and peppers. Set aside.
Prepare the sauce: by whisking 2 eggs , add milk and water mixture, oil and yogurt. Mix well.
Separate the wrappers, dip individual wrapper in the sauce mixture to wet it then place 2 tbsp of the cheese filling on each wrapper and fold one point over as shown above. Then roll up towards the last point like a log.Then  swirl it around to shape it and tuck the end bit underneath. Repeat this process until you use all the wrappers. Then whisk the egg with 1 tbsp water and glaze over boreks.
Pre- heat the oven, cook the boreks in a greased baking tray at 180C for 25-30 minutes or until golden and crispy.

COOK'S NOTES: For the filling I used feta cheese but you can use any cheese as long as it is not full fat cheese as the cheese will melt away and it will be too rich. I also used potato filling for half of the boreks which were quite nice. I grated boiled and cooled potatoes, mixed with chopped onion, spinach, parsley, chili pepper, salt.
I didn't measure the cheese filling as it is always good to freeze left over cheese filling for later use.

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