Puff pastry layers open because the fat inside turns to steam. When the pastry is warm the fat melts into the dough and no layers form. Shape them straight out of the freezer and do not let them sit.
Ingredients
For the börek
For the top
Method
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Heat the oven
Heat the oven to 200 degrees. Puff pastry must go into a preheated oven.
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Make the filling
Mix the cheese, parsley and black pepper.
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Cut the pastry
Cut the cold pastry into 10 centimetre squares.
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Fill
Put filling in the middle of each square, fold into a triangle and press the edges with a fork.
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Glaze
Brush with egg yolk and scatter with sesame and nigella seeds.
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Bake
Bake at 200 degrees for 25 minutes, until risen and golden.
Tips
- Do not let the pastry sit on the worktop; warmed dough will not rise.
- Press the edges firmly with a fork, as a parcel that opens spills its filling onto the tray.
- Preheat the oven. In an oven that is still heating, puff pastry leaks its fat instead of rising.
Nutrition
260
kcal
8 g
Protein
17 g
Fat
19 g
Carbs
1 g
Sugar
1 g
Fibre
Values are per serving and approximate.