Bundt Börek
Author: 
Recipe type: Pastry
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 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
Instructions
  1. Oil the bundt pan well
  2. Mix egg, oil, milk and soda (or water and bicarb) together in a large bowl
  3. In a small bowl mix the chopped herbs and cheese together along with salt and pul biber if using
  4. 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
  5. Brush all over the pastry in the pan with the egg mixture
  6. Tear a sheet of yufka into quarters, dip a quarter piece in the egg mixture so it is fully submerged.
  7. Lay it in the form and repeat with the remaining quarters, one at a time
  8. Spread some cheese mixture between the layers
  9. Repeat the process, tearing another sheet into quarters
  10. Continue layering the alternate cheese and yufka until it is all finished.
  11. Depending on the size of the pan you may or may not use 5 sheets of yufka.
  12. Finally gently push down on the middle of the Bundt pan, forcing the pastry over the centre form
  13. Tuck the sides over the top and into the centre
  14. Brush the last of the egg mixture over the pastry and leave overnight to soak up all the liquid
  15. Bake the following day in a 180C oven until golden
  16. Can be served warm or cold.
Recipe by Pantry Fun at https://pantryfun.com/bundt-borek/