Water Pastry-Turkish Way
Updated: Oct 23
Wet Pastry Phenomenal Work: Turkish Recipe for Original Burek Pie with Cheese
If you're looking to impress your housemates and showcase your culinary skills, there is no better dish to prepare than the classic Turkish Burek pie with cheese. This delectable pie is not only a staple in Turkish cuisine but also a beloved comfort food that is sure to bring smiles to the faces of those who try it. The layers of flaky pastry combined with a rich, cheesy filling create a mouthwatering experience that is hard to resist.
Ingredients You Will Need
To start your journey in making this phenomenal Burek pie, gather the following ingredients:
- **Yufka or Phyllo Dough**: The key to achieving that perfect flaky texture. You can find these at your local grocery store or Mediterranean markets.
- **Cheese Filling**: A mix of feta cheese and mozzarella works wonderfully, providing both flavor and creaminess.
- **Eggs**: These will help bind the filling together and give the pie a beautiful golden color when baked.
- **Milk or Yogurt**: Adding a bit of milk or yogurt to the filling enhances the creaminess and flavor.
- **Butter or Olive Oil**: For brushing between the layers of pastry, adding richness and helping to create that signature crispiness.
- **Herbs and Spices**: Fresh parsley, dill, or even a pinch of black pepper can elevate the flavor profile of your filling.
Step-by-Step Instructions
1. **Prepare the Filling**: In a mixing bowl, crumble the feta cheese and mix it with shredded mozzarella. Add in a couple of beaten eggs, a splash of milk or yogurt, and season with chopped herbs. Mix until well combined.
2. **Layer the Pastry**: If using phyllo dough, lay out a sheet and brush it lightly with melted butter or olive oil. Place another sheet on top and repeat this process for about 4-5 layers to ensure a sturdy base for your pie.
3. **Add the Filling**: Once your layers are ready, spread the cheese filling evenly across the pastry.
4. **Fold and Roll**: Carefully fold the edges of the pastry over the filling, then roll it into a spiral or coil shape. This technique not only looks beautiful but also allows for even cooking.
5. **Bake to Perfection**: Place the rolled burek on a baking tray lined with parchment paper. Brush the top with more melted butter or olive oil for an extra crispy finish. Bake in a preheated oven at 375°F (190°C) for about 30-40 minutes or until the pastry is golden brown and flaky.
Serving Suggestions
Once your Burek pie is out of the oven and has cooled slightly, slice it into generous wedges and serve warm. This dish pairs wonderfully with a side of yogurt or a fresh salad, enhancing the overall dining experience.
Conclusion
Making this Turkish Burek pie with cheese at home is not just about preparing a meal; it's about creating a delightful experience for you and your loved ones. The combination of flaky pastry and a rich, cheesy filling is sure to impress anyone who takes a bite. So, roll up your sleeves, follow the instructions carefully, and enjoy the process of making this fantastic recipe. Your housemates will undoubtedly be delighted by your culinary creation!
Ingredients: cup 200 ml, total time: 70 min. 10 serving
Dough:
2 sheets of thin crusts
5 eggs
100 ml of water
1 teaspoon of salt
4 cups of flour + 1 cup for
1/2 cup of oil
200 g of butter
400 g salt cow cheese+ (parsley finely chopped if you like, 1 egg)
1 teaspoon of salt and
3 Tablespoons of oil
Preparation:
For the Dough:
Combine the eggs and water. Gradually incorporate the flour and knead the mixture thoroughly. Ensure the dough is smooth and free of lumps, then divide it into two equal portions. Shape the dough into uniform rolls.
Divide each roll into 12 equal sections. Form each section into a ball, place them on a tray, cover with plastic wrap, and allow them to rest for 30 minutes.
In the meantime, prepare the filling by mixing grated cheese, parsley, and one egg.
Once you have rolled out the 12 rounds of dough, stack four pieces on top of each other, generously flouring between the layers and on top. Roll them out with a rolling pin and set aside. Repeat this process with the remaining dough.
You should have three groups of dough. Roll each group again with a rolling pin, ensuring it is well-floured, to create larger circles. Set them aside.
Next, separate each piece of circular dough and use a rolling pin to roll it out further, dusting with flour to achieve an even thinner consistency. Take care not to overextend the dough to avoid creating holes. The dough should be approximately 1-2 mm thick and translucent.
Once this step is completed, prepare a pot of boiling water with oil and salt. Fill a larger, deeper bowl with cold water to place the cooked dough. Carefully place one piece of dough in the boiling water at a time, as they are large. Cook for about one minute, ensuring to submerge the dough on all sides with a spoon, then transfer it from the hot water to the cold water bowl. Change the cold water if necessary to remove residual flour.
Rinse the dough thoroughly in cold water, then place it in a large colander.
Repeat this process with the remaining dough. Avoid placing multiple pieces of dough together in the cold water to prevent sticking.
Layering Dough:
When you have finished all this, take a large tray from the oven and oil it well. Roll out 1 thin crust for baking. Layering the cooked dough does not have to be straight; it can be wrinkled. Pour melted butter and oil with a spoon on all sides; repeat this with each cooked dough and, of course, stack one on top of the other. If the dough has torn, it's not a problem; arrange it in pieces like a pie, wrinkled. Repeat topping with each cooked dough with butter mixture.
When you have reached the third cooked dough layer, cover it again with the butter mixture, then with cheese filling.
Put the cooked dough again on top, pour the butter mixture over it. Then, fold the ends of the thin crust that you placed first inwards into the dough and put another thin layer of crust on top of it to cover the cooked dough. Join the edges and pour the butter mixture over the crust.
Bake these pies at 180 °C until they get a nice and golden color.
Buon appetito!
NOTE:
Cover with nylon foil and keep in a cool place for about 2 - 3 days
If it is not clear enough, watch this video:
Video Source: https://www.youtube.com/watch?v=Vue_Aq-i_UI
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