Friday, March 7, 2014

Rolled Pastry (Rulo Borek)

3 Turkish yufka
1 cup ricotta cheese
½ cup parsley, finely chopped (optional)
¾ cup milk
½ cup canola oil
1 egg
1 Tbsp yogurt
1 pinch salt to taste

Mix the ricotta cheese and parsley. Meanwhile, mix canola oil, milk, egg and salt for the sauce.
Place one Turkish yufka on a flat surface and spread the 1/3 of the sauce all over it equally. Place the second yufka on top and spread the ricotta mixture over evenly. Then, place the third yufka over and spread the other 1/3 of the sauce all over. Roll it over to a long log. Cut it in half and leave in the freezer for up to 2-4 hours.
Then, take the rolls out of the freezer and slice them in ½ inch thick and place over a greased oven tray. Add the yogurt to the remaining sauce, mix and spread it all over the borek slices. Bake them in the preheated 400F (200C) oven for 30-40 minutes or until they turn golden brown.
Serve them hot/warm.
ENJOY

TURKCE
3 yufka
1 su bardagi lor peyniri
½ su bardagi maydanoz, dogranmis (istege bagli)
½ su bardagi kanola yagi
¾ su bardagi sut
1 yumurta
1 yemek kasigi yogurt
1 tutam tuz

Lor peynir ve maydanozu karistirin. Sos malzemeleri olan; sut, kanola yagi, yumurta ve tuzu cirpin.
Yufkanin birini masaya yayin ve sos karisimin ucte birini uzerine yayin. Uzerine ikinci yufkayi yayin ve her yerine esit olacak sekilde lorlu ic malzemeyi yayin. En ustune son yufkayi yerlestirin ve sos malzemesinin 3 e boldugunuz 2. kismini yayin. Son kalan 3. kisim firina vermeden once boreklerin uzerine yayilacak. Son olarak, ust uste koydugunuz yufkalari uzun bir rulo olacak sekilde gevsek bir sekilde sarin. Ruloyu ortadan ikiye kesin ve buzlukta 2-4 saat kadar bekletin.
Buzluktan cikan rulolari 1-2 cm kalinliginda dilimleyin ve yaglanmis firin tepsisine yerlestirin. Uzerlerine geriye kalan sosa 1 kasik yogurdu ekleyin ve boreklerin uzerine kasikla dokun.
Onceden isitilmis 200C (400F) firinda yaklasik 30-40 dakika uzerleri kizarana dek pisirin.
Sicak servis yapin.
AFIYET OLSUN

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