The technique is simple but it needs patience: you roll the strip of pastry into a thin tube and then coil that into a spiral. Start at the centre of the tray and work outwards, joining the end of each new roll to the last so the whole thing comes out as one rose.
Ingredients
For the mixture
For the börek
For the sauce
Method
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Make the filling
Mix the cheese, parsley and black pepper.
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Cut the strips
Cut the sheets into long strips 10 centimetres wide.
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Oil them
Brush each strip with the mixture of oil and melted butter.
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Fill and roll
Lay filling along the long edge of the strip and roll it into a thin tube.
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Coil
Starting at the centre of a round tray, coil the roll into a spiral and carry on by joining each new roll to the end of the last.
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Bake
Whisk milk with egg yolk, brush it on and scatter with sesame seeds. Bake at 180 degrees for 30 minutes.
Tips
- Do not coil the rolls too tightly; they expand in the oven and a tight spiral cracks.
- Do not put the filling right at the edge of the strip, leave a finger of space or it spills out.
- Use a round tray; in a rectangular one the spiral arrangement breaks down.
Nutrition
Values are per serving and approximate.