Börek Snails with Creamy White Cheese Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
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
Print Recipe
Pin Recipe Instructions
- For the filling, first press the soft cheese into small pieces with a fork. Then the spices are added and incorporated. Finally, peppers, olives and parsley are folded in.
- For the dough, all ingredients are kneaded for about eight minutes. The dough is then placed on an oiled work surface and divided into eight equal pieces. These are shaped into balls and covered under a kitchen towel and left to rest for approx. 10-15 minutes.
- Now the balls are individually rolled out into a circular shape. The flat cakes are stacked on a plate and always coated with olive oil. When they are all stacked, they are turned over and started with the top pancake. This is pulled apart on the work surface until it is wafer-thin. The edges are folded over so that a rectangle is created. Now put some of the filling on one side, roll everything up and shape it into a snail.
- The finished dough snails are placed on a baking sheet lined with baking paper, coated with the whisked egg and sprinkled with sesame and caraway seeds.
- At 200 ° C top / bottom heat, the snails are baked in a preheated oven for 25 - 30 minutes until they are golden brown.
- Enjoy it while still warm.
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