Easy Cigar-Shaped Boreks
Boreks are a traditional Balkan pastry dish and come in many different shapes and fillings. In this recipe, we make the boreks with ready-made filo pastry and stuff them with a special feta-based filling. Cigar-shaped boreks are easy to assemble and are a great way to introduce children to baking. They are so much fun to make and so delicious to eat!
Equipment
- 1 Rectangular oven dish
Ingredients
- 200 g ready-made filo pastry
- 50 g butter melted
- 1 egg yolk for egg yolk wash
For the filling
- 220 g dry cow's feta cheese
- 200 ml yoghurt
- 2 medium eggs
- 150 g melted butter
Instructions
- Preheat a fan oven to 170°C/338°F degrees. Prepare a suitable oven dish.
- Melt the butter in a saucepan on the hob or in a microwave-safe bowl in the microwave.
- In a medium-sized bowl, whisk the two eggs lightly by hand. Break the feta cheese into crumbs with a fork in a separate dish. Mix the crumbled feta with the beaten eggs, and add the yoghurt and the cooled melted butter. Stir all ingredients well to combine.
- Spread one sheet of filo pastry on your working surface and brush it lightly with melted butter. Place another filo pastry sheet on top of the first one and brush it with butter in the same manner.
- Spoon the feta filling along the short end of the filo pastry. Fold in the side ends of the filo pastry to secure the filling inside. Roll the pastry into a cigar shape with the filling on the inside. Line the first borek along the wall of your oven dish.
- Repeat the same steps with the rest of the filo pastry sheets. Line the assembled boreks in the oven dish.
- Brush the boreks with a yolk wash on top. Place in the middle of the hot oven and bake for 30 minutes.
- Check the boreks after the first 10 minutes of baking. Cover with kitchen foil if you see the boreks are getting too brown on top.
- When the boreks are ready, take them out of the oven. Cover the boreks with a tea towel and let them rest for 10-15 minutes.
- Serve cigar-shaped boreks with plain yoghurt, kefir or an Ayran drink.