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Archive for the ‘Made with Phyllo Dough’ Category

TALAS PASTRY (TALAS BOREGI)
Ingredients:
1 package phyllo dough
1 lb beef
1 can mixed carrots and peas (or 1 carrot and 1 cup peas)
1 onion
2 tbsp oil
1 tbsp tomato paste
1 tomato
1 tbsp salt
Chili powder
Ground black pepper
Oregano
Margarine and oil
Egg yolk
Sesame and black cumin seed

Preparation:
Cut meat to small cubes. Put to the pan; add water (until meat is covered) and boil. Let water drain away, add oil and onion and stir together. Afterwards, add tomato paste and tomato. When it is roasted well and meat is ready turn off the stove. Add boiled mixed carrots and peas, salt and mix thoroughly.
Melt margarine, mix with oil. Take 4-5 phyllo pastry sheets, spread oil in between sheets, put on together and cut to four equal pieces. Put some meat mix and fold the sides giving an envelope shape. Place to the pan, spread egg yolk, sesame and black cumin seeds. Bake in the preheated oven at 350F.

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PACANGA PASTRY (PACANGA BOREGI)

Ingredients
2 packets of Turkish phillo dough
pastrami or sausage
thin sliced mozzarella
1 tomato
1 banana pepper
oil for frying

Cut pastries into four triangles. Cut pastrami or sausages into thin slices. Sauté thin sliced peppers with peeled and cubed tomato for 1-2 min. Put some tomato mix to the wide side of pastries, put one sliced mozzarella and some sausage and fold the sides of the phillos in and roll them tightly. Heat the oil in pan and fry rolled pastries. Serve hot.

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Rolled Phyllos with Yogurt & Garlic Sauce (Ziron)

Ingredients:
4 pieces Turkish phyllo dough
Yogurt
Garlic
Butter
Red crushed pepper

Preparation:
Grab a piece of phyllo dough and fold it side to side. Start from the oval side roll up the dough tightly. Cut the rolls 2 inch slices and put them in a lightly buttered oven sheet. Do the same thing with all the doughs. Preheat the oven 375F. Bake until they get golden brown.
In a pot, put water and butter and let them boil. Pour the oily water over the warm phyllos. Close with another tray until they absorb the water.
Meanwhile, mix yogurt and crushed garlic.
In a small pan, melt the butter and crushed red pepper.
First pour the yogurt garlic-mix and the butter-red pepper mix over the phyllos.

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Pastry with Feta cheese and spinach

Ingredients
5 pieces of Turkish Phyllo dough
2-3 cups of Feta cheese
1 package of spinach (washed and drained)
2 egg yolks
1 cup of plain yogurt
1/2 cup of extra virgin olive oil
1 cup of milk
Black pepper

Preparation
For this dish we need 3 separate bowls.
In the first bowl mix Feta cheese, spinach and black pepper. Set aside. In the second bowl mix milk and extra virgin olive oil. And finally blend the yogurt and the egg yolks until creamy. Open 1 sheet of pastry on the table. Sprinkle it with milk and oil.
Top it with cheese and spinach. Continue this process with all 5 pieces of Phyllo dough.
Roll the dough like a string and wrap it into a spiral until every piece is finished.
Finally spread the yogurt mixture on the top. Bake it in a preheated oven at 375 F. for about 20-25 min until golden brown.

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CRUNCHY POTATO PASTRIES

Ingredients:
3 sheets Phyllo Pastry (Turkish yufka)
1+1/4 cups feta cheese
5-6 medium potatoes (boiled)
2 eggs
1/2 cup milk + 1/2 cup yoghurt
1/2 stick butter
salt

Melt the butter and let it cool down. Grate the potatoes and cheese. Mix all the ingredients except the phyllo sheets. Place one sheet and spread the mixture on the phillo and continue. Fold (one hand sized) the sides and make a roll (make it tight).  Place doughs in a closed wide tray. Let it rest for 2-3 hours or one night in the refrigerator. Before you cook, place it in the deep frezer. When it begins to freeze, cut them ½ “ slices and place them in a lightly greased oven tray. Bake them at 400 F until the tops get golden color.

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CHEESE PASTRIES (PEYNIRLI BOREK)

Ingredients:
1 pack triangle phyllo dough (yufka)
1 cup whipping cream
½ cup oil
1 cup feta cheese
½ cup chopped parsley
1 egg yolk
Sesame seeds

1.    Beat the whipping cream and oil together.
2.    Mash the cheese and mix it with chopped parsley.
3.    Spread one sheet phyllo dough over the dish and spread 1 table soon whipping cream on it.
4.    Put  ½ teaspoon cheese-parsley mix on the wide side of each phyllo dough . First, fold the ends from the outside to the inside, then roll it up.
5.    Spray an oven tray and arrange the sheets with the folded side facing down.
6.    Brush the tops with egg yolk and sprinkle some sesame seeds all over.
7.    Preheat oven to 350 F.  Bake them until the tops became golden brown.

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Pastry with Cheese

TURKISH PASTRY WITH CHEESE (BOREK)

Ingredients
6 Turkish style phyllo doughs
4 eggs
2 cups milk
1 cup oil
2 cups water

Filling
½ lb feta cheese
Finely chopped parsley

Beat the eggs and mix with oil, water and milk. Spread one sheet of the dough onto an oil sprayed oven tray. Roll a dough sheet and cut about 3 inch long slices. Dip the slices into the milk mixture and arrange in a row on the tray. Apply the same to another dough sheet. Spread the feta cheese filling over the dough sheets. Roll and dip into the milk mixture two more dough sheets and arrange in a row. Spread the last dough sheet on the tray flat without rolling and sprinkle the remaining milk mixture. Bake the borek at 375ºF and serve warm.

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