Cheese borek
Instructions
Dough
Filling and assembling
Frying
Tips
If you are short on time, you can prepare the borek dough ahead of time and store it in the refrigerator until you are ready to use it. However, be sure to let it come to room temperature before rolling it out. Be mindful not to overfill the cheese borek, as this can cause it to become soggy. Brushing the borek with egg helps to give them a crispy exterior.
Leftover cheese borek can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the borek in a preheated oven or a pan for 5-10 minutes until crispy and hot.
Questions about borek
With our recipe for cheese borek and a few basic ingredients, you can easily make this popular Middle Eastern pastry at home. Whether you are looking to enjoy a hearty, tasty snack with your family or guests, cheese borek is sure to be a favourite for everyone. Read on to discover more.
Ingredients
Dough
|
Flour
|
360 g |
|---|---|
|
Instant yeast
|
2 tsp |
|
Sugar
|
|
|
Salt
|
½ tsp |
|
Warm water
|
240 ml |
|
Vegetable oil
|
120 ml |
Filling
|
Feta
|
150 g |
|---|---|
|
Arla Cravendale Whole milk
|
120 ml |
|
Fresh parsley
|
10 g |
|
Egg
|
1 |
Frying
|
Oil
|
120 ml |
|---|
Classic cheese borek with feta and parsley
Cheese borek with feta and parsley is a delicious and enticing pastry that has been a staple in Middle Eastern cuisine for centuries. It is often served as a quick and delicious snack and the taste and texture are simply irresistible. The flaky, golden-brown pastry dough provides a perfect crunch, while the creamy and tangy feta cheese and the fresh parsley offer a delicate balance of flavours. The result is a savoury and mouth-watering pastry that will tantalise your taste buds and leave you wanting more. It is the perfect addition to any family gathering.
Check out more of our delicious Ramadan recipes, for example, qatayef with cream, kulaj, and knafeh with cream.
Easy homemade borek dough
Making homemade borek dough is a task that might sound daunting at first, but it is easier than you think and the result will be a delicious dough that turns flaky and crispy when fried.
The secret to a perfect borek dough is all in the ingredients and the technique. You start by mixing the dry ingredients, then add yeast, then slowly add oil and water and knead the dough for a few minutes until it becomes soft and pliable. It should be left to rise to double its size. The dough is soft and flaky yet sturdy enough to hold the cheesy filling.
Crispy fried half-moon borek with cheese
The crispy fried texture of the cheese borek is one of the defining features of this delicious and delicate pastry. The crispy, golden-brown pastry dough provides a perfect contrast to the creamy and tangy cheese filling, creating a harmonious balance of flavours and textures.
The frying process transforms the pastry from a soft and pliable dough into a crunchy and flaky crust. The high heat seals the edges of the pastry, locking in moisture and creating a crispy exterior. As the cheese borek bakes, the cheese filling starts to melt and ooze, giving the pastry a rich and creamy texture that is simply mouth-watering.
Experiment with a rolled version
Cheese borek is a classic that comes in many shapes and sizes. Although our version is a half-moon shape, this is not the only traditional way to make it. Rolled cheese borek is a fun and creative way to make it, and the best part is it is incredibly easy to recreate.
Once the dough has rested, it is time to roll it out. Dust your work surface with a little flour to prevent the dough from sticking, then use a rolling pin to roll out the dough into a large and thin sheet. Spread a thin layer of the feta and parsley filling onto the dough, then roll it up tightly, starting from one end and rolling to the other. Next, form the dough roll to a snail-like form, brush with a whisked egg, and fry the whole rolled cheese borek in a pan until it is crispy and golden. You can also make smaller rolls instead of one big one.
