Bundt Börek
Author: Lulu Witt
Recipe type: Pastry
Cuisine: Turkish
Prep time:
Cook time:
Total time:
Serves: 8
- 4 or 5 sheets of yufka pastry
- 2 small eggs
- 1 cup milk
- 200ml soda water or 200 ml water and 2 tsp bicarb soda
- ½ cup vegetable oil
- 400g white cheese (feta), lor peynir (ricotta) or a mixture
- 1 bunch parsley chopped (around 200g)
- 50g chopped dill (optional)
- 1 tsp pul biber (chilli flakes) (optional)
- ½ tsp salt if cheese is not salty
- Oil the bundt pan well
- Mix egg, oil, milk and soda (or water and bicarb) together in a large bowl
- In a small bowl mix the chopped herbs and cheese together along with salt and pul biber if using
- Cover the Bundt pan with a sheet of yufka, leaving long sides overhanging which will tuck over the top at the end of the process
- Brush all over the pastry in the pan with the egg mixture
- Tear a sheet of yufka into quarters, dip a quarter piece in the egg mixture so it is fully submerged.
- Lay it in the form and repeat with the remaining quarters, one at a time
- Spread some cheese mixture between the layers
- Repeat the process, tearing another sheet into quarters
- Continue layering the alternate cheese and yufka until it is all finished.
- Depending on the size of the pan you may or may not use 5 sheets of yufka.
- Finally gently push down on the middle of the Bundt pan, forcing the pastry over the centre form
- Tuck the sides over the top and into the centre
- Brush the last of the egg mixture over the pastry and leave overnight to soak up all the liquid
- Bake the following day in a 180C oven until golden
- Can be served warm or cold.
Recipe by Pantry Fun at https://pantryfun.com/bundt-borek/
3.5.3251