Wednesday, August 22, 2012
A Turkish dish from 1958
Are you hungry? Let's cook!. Today I'll write down a recipe I made yesterday. I was looking for something made with puff pastry... and Voilá! I found this website The Vintage Cookbook Trials.
I have to say, I made my own version and I didn't follow the recipe literally. It was an inspiration. Next picture shows the original recipe:
I always loved the classical puff pastry fruit tart with cream, that's why I chose a rectangular baking pan despite of the fact it should cut into half-moon shapes with a pastry cutter, as you can see. The rest is pretty much the same.
- 2 rolls of packaged puff pastry dough.
- 200 grams (0,45lb) of white cheese.
- 2 tablespoons of olive oil.
- 2 egg yolks.
- 2 tablespoon of milk.
- 500 grams (1lb) of mushrooms (chopped finely).
- 3 tablespoons of minced parsley.
- Spicy paprika (To sprinkle on the dough).
Sauté the mushrooms in olive oil for 10-15 minutes on a low flame, then leave aside to cool. Mix parsley, milk, cheese and yolk of egg together and add the mushrooms.
Spread one of the roll of puff pastry dough on the baking pan, fill with the previous mix and cover it with the other roll (I didn't grease the baking pan because I put a baking sheet under the first dough). Seal edges with the other egg yolk and sprinkle spicy paprika on the dough. Bake in the oven - 220º- until brown, about 40 minutes.
Can be served hot or cold. I'd rather the cold one. You can accompany the Borek with spicy tomato sauce.
It's such an easy recipe to make, than even a child could cook it! Next I leave you some pictures. Yummy, yummy!