Börek Snails with Creamy White Cheese Filling

Summary

Ingredients

For the dough:

• 700 g flour
• 400 ml water
• 1 teaspoon salt

For the filling:

• 1 can soft cheese (Yumusak Beyaz Peynir), kg drained weight
• 2 pointed peppers, red, finely diced
• 12 olives, black, cut into fine rings
• N / A Parsley, finely chopped
• 0.5 teaspoon ½ pepper
• 0.5 teaspoon ½ paprika powder

Also:

• 1 egg (s)
• 1 teaspoon milk
• Sesame
• Black cumin
• 16 tablespoon rapeseed oil for stacking the layers dough

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Instructions

1. Press the soft cheese into small pieces with a fork. Add the spices and mix them in well. Fold in the peppers, olives, and parsley.
2. Knead all dough ingredients together for 8 minutes. Place the dough on an oiled work surface, divide into 8 equal pieces, and shape each into a ball. Cover with a kitchen towel and let rest for 10-15 minutes.
3. Roll each ball out into a circular shape. Stack the flattened cakes on a plate, coating each with olive oil. Starting with the top pancake, pull it apart on the work surface until wafer-thin. Fold the edges inward to create a rectangle. Spread some filling on one side, roll it up tightly, and shape it into a snail spiral.
4. Place the dough snails on a baking sheet lined with baking paper. Brush with whisked egg and sprinkle with sesame seeds and caraway seeds.
5. Bake at medium-high heat (200 °C / 392 °F) for 25-30 minutes until golden brown.
6. Serve while still warm.