The only thing that makes kol böreği look difficult is the rolling, and you have that by heart after doing it once. What matters is putting the filling along one edge of the yufka in a line rather than all over it, because otherwise it spills out as you roll.
Ingredients
For the dough
For the mixture
For the top
Method
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Make the filling
Crush the cheese with a fork and mix it with the parsley and black pepper. If the cheese is salty, add no extra salt.
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Mix the wash
Whisk the egg, milk and olive oil. This mixture softens the yufka and makes the layers stick together.
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Wet the yufka
Open out one sheet, spoon some of the wash over it and spread it with a brush or your hand. Every part should be slightly damp, with no pools.
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Lay out the filling
Cut the sheet in half. Along the wide edge of each half, two fingers in from the edge, lay the filling in a line.
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Roll them up
Fold the sides in lightly and roll them up without pulling them tight. Rolled too tightly they split as they cook.
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Into the tray
Lay the rolls side by side in a greased tray, or start from the middle and coil them into a spiral. Pour the remaining wash over them.
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Bake
Brush with egg yolk, scatter with sesame seeds and bake in an oven heated to 180 degrees for 35 minutes, until the top has browned.
Tips
- If the yufka has dried out, cover it with a damp cloth for 10 minutes before brushing on the wash; otherwise it cracks as you roll.
- You can freeze the börek in its tray before baking. Bake from frozen at 180 degrees for 45–50 minutes.
- To keep it crisp, do not cover it when it comes out of the oven; trapped steam softens the pastry.
Nutrition
Values are per serving and approximate.