Everyone has had these open up in the oil, and the cause is always the same: the end was not sealed. A simple paste of flour and water solves it completely. Rolling tightly matters too; oil fills a loose roll.
Ingredients
For the börek
For sealing
For frying
Method
-
Make the filling
Mix the cheese, parsley and black pepper.
-
Cut the pastry
Cut each sheet into 8 triangles.
-
Make the paste
Whisk the flour and water into a smooth paste.
-
Fill
Put a teaspoon of filling along the wide edge of a triangle, fold the sides in and roll tightly.
-
Seal
Brush paste onto the end of the roll and press it down.
-
Fry
Turn in hot oil for 3 minutes until golden all over, then transfer to kitchen paper.
Tips
- Do not skip sealing the end; a roll that opens leaves filling in the oil and spoils the rest.
- Roll tightly. Oil fills a loose roll and the börek turns heavy.
- They freeze raw; fry them from frozen without thawing.
Nutrition
310
kcal
11 g
Protein
19 g
Fat
25 g
Carbs
2 g
Sugar
1 g
Fibre
Values are per serving and approximate.
Frequently Asked Questions
Why do the rolls open in the oil?
Because the end of the roll was not sealed. Brushing a simple flour and water paste onto the end and pressing it down solves it completely. A roll that opens leaves filling in the oil and spoils the others too.
Can they be frozen raw?
Yes. Frozen rolls go straight into hot oil without thawing.
Why did the börek soak up oil?
Oil fills a loosely rolled parcel. Rolling tightly both keeps the shape and reduces how much oil it takes up.