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TurkishAuthentic Cuisine

Gül Böreği

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Gül Böreği

Gül Böreği, named for its rose-like shape, is a beloved Turkish pastry that often graces the table during family breakfasts or afternoon tea. Its origins lie in the home kitchens of Turkey, where it is traditionally prepared with care and shared among loved ones, much like in the patisseries that inspired this version. This rendition captures the essence of what makes it so adored — a recipe passed down and lovingly adapted by home cooks.

The buttery, flaky layers of yufka are filled with a savory mixture of cheese and parsley, creating a delightful contrast of textures and flavors. The exterior is crisp and golden, while the interior remains soft and creamy. Each bite is a harmonious blend of rich butter and the fresh, herbaceous notes of parsley, making it an irresistible treat that beckons for a warm cup of tea and good company.

Ingredients

  • 8yufka sheets
  • 300 gcheese
  • parsley — chopped
  • 100 gbutter

Method

  1. Start by taking the 100 g of butter out of the refrigerator and allowing it to come to room temperature. This will make it easier to melt and brush onto the yufka sheets later. Meanwhile, crumble 300 g of cheese into a bowl and finely chop a handful of parsley, mixing them together to create the filling. Set this mixture aside as you prepare the yufka.
  2. Lay one yufka sheet flat on a clean surface. Using a pastry brush, generously brush the softened butter over the entire surface of the yufka. This will help achieve a golden, crispy texture once baked. Place a spoonful of the cheese and parsley mixture along one edge of the yufka.
  3. Starting from the edge with the filling, roll the yufka into a long cylinder, keeping it tight to ensure the filling is enclosed. Once rolled, gently coil the cylinder into a spiral shape, resembling a rose. Repeat this process with the remaining yufka sheets and filling.
  4. Preheat your oven to 180°C (350°F). Arrange the coiled yufka spirals on a baking tray lined with parchment paper, leaving some space between each to allow for even cooking. Brush the tops with any remaining melted butter to enhance browning.
  5. Place the tray in the preheated oven and bake until the Gül Böreği are golden brown and crispy, about 25-30 minutes. The tops should have a deep golden hue and the edges should be crisp to the touch. Remove from the oven and let them cool slightly before serving.
  6. Serve the Gül Böreği warm, allowing the buttery, flaky layers to be enjoyed at their best. They can be accompanied by a side of fresh salad or a cup of Turkish tea for a complete experience. Enjoy sharing this traditional dish with family and friends.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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