Tray börek comes out dry when there is not enough sauce. The pastry loses water in the oven, and the sauce of milk, oil and egg makes up that loss. Do not be mean with it; every layer needs to be wetted.
Ingredients
For the mixture
For the sauce
For the börek
Method
-
Cook the filling
Fry the onion in butter for 6 minutes, add the mince and cook until it takes its liquid back up. Stir in the salt, pepper and parsley and cool.
-
Make the sauce
Whisk the milk, oil, eggs and yoghurt.
-
Lay the first layers
Lay two sheets flat in a greased tray without crumpling, brushing sauce between them.
-
Spread the filling
Spread the mince filling evenly.
-
Close the top
Lay the remaining three sheets on top, wetting each with sauce.
-
Cut
Cut into squares before it goes into the oven; cutting it afterwards wrecks the layers.
-
Bake
Brush with egg yolk, scatter with sesame seeds and bake at 180 degrees for 35 minutes.
Tips
- Cut the börek before baking; cutting a baked one tears the top layer apart.
- Do not skimp on the sauce, as a dry börek turns the pastry to paper.
- Crumpling the sheets as you lay them gives puffier layers; laying them flat gives a tidier result.
Nutrition
Values are per serving and approximate.