Cheese Börek

Ingredients

• 6 large yufka dough sheets or 2 rectangular puff pastry rolls (refrigerated)
• 100 g sheep cheese
• 200 g Greek yogurt (or Turkish, 10% fat)
• 3 sprigs fresh mint
• 1 tsp grated lemon zest (organic lemon)
• Salt
• pepper (ground)
• 1 tsp Olive oil
• 2 tbsp butter

Instructions

1. 1.

   For the cheese cream, finely crumble feta in a bowl with a fork. Stir in yogurt. Wash, dry, and chop mint leaves, then mix with lemon zest into the cheese-yogurt cream. Season with salt and pepper, and fold in 1 tsp olive oil.

2. 2.

   Melt butter over low heat. Spread one yufka sheet on the work surface and brush with melted butter. Place a second sheet on top, brush with butter, then seal with a third sheet. Repeat with the remaining three sheets using the same method.

3. 3.

   Gently smooth the two dough stacks on the work surface with a flat hand, ensuring the butter does not squeeze out at the edges. Cut into squares about 10 x 10 cm. If needed, roll the pastry slightly before cutting into squares.

4. 4.

   Place 1-2 tsp of cheese filling in the center of each square. Brush the edges with water and fold the dough into triangles. Press the edges lightly together, place the börek on a greased baking tray, and bake in a preheated oven at 160°C fan-forced for 30-40 minutes until golden brown.