On the day of love, I present you a recipe that you will surely fall in love with. It was recommended to me by Dimitrina Boeva - the person I have not met live yet, but who with enthusiasm and the purest feelings constantly recommends recipes and gives me ideas of what dish to prepare. Her words were: “Prepare it, it is always perfect and after a few days it remains fluffy and juicy…” And I, of course, prepared it. We didn’t know if it remained juicy after a few days, because there were 2-3 small pieces left for the next day.
Thank you, Didi! It really turned out wonderful!
And I recommend that you prepare it yourself!
Here is her recipe:
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
In a bowl, place the yoghurt with the baking soda from the filling ingredients. Stir and let sit for 1-2 minutes to foam.
Meanwhile, in a large bowl, crush the cheese and add the eggs. Pour the foamed yogurt.
Stir well.
In another bowl, whisk the eggs for the filling.
Add the milk in a thin stream, stirring well. At this stage, set this mixture aside.
Prepare a baking pan with a diameter of about 30-35 cm. Lightly grease the bottom with sunflower oil.
Now it's time to distribute the phyllo crusts. There were 15 pieces in my package, so I divided them into 5 parts (layers) of 3 pieces each. If there are more or less crusts in your package, do not worry that each layer will not have the exact number of crusts, it is important that they are approximately distributed (for 5 layers about 3 pieces on each layer).
Take the crust and place it on the bottom of the baking pan, leaving the edges of the crust to fall out of the pan. Brush with oil or lightly sprinkle.
Do the same with two more crusts.
This is the first layer - a total of 3 crusts.
Sprinkle about 1/4 of the already prepared filling and carefully distribute the amount.
Do the same with the next layers. Alternate 3 crusts with stuffing 4 times.
The filling should be over and you will have 3 more crusts left for the last layer on top.
Now turn the crusts from outside of the edges inwards. Do not press hard.
It is the turn to the final 3 pieces of crusts. Place them as well, not forgetting to lightly grease between them.
Don't grease the top crust.
Carefully put the top crust edges inside. Slightly push them between the börek and the walls of the baking pan.
Using a sharp knife, cut the arranged börek into squares (approximately 5 to 8 cm).
Melt the butter. Carefully pour the butter in a thin stream into the slits.
Make sure there is butter everywhere.
Carefully pour the topping all over the börek.
If necessary, gently shake the baking pan aside so that the liquid can enter evenly in the slits.
Preheat the oven to 100 degrees without a fan. The moment you put the börek in the oven, increase to 180 degrees without a fan. Bake for about 50 minutes or until the börek starts to peel off from the walls of the baking pan and gets a wonderful golden tan. (Note - if you bake in an oven with a fan, the temperature should be 160 degrees.)
Remove the börek from the oven and sprinkle with a dizzle of little cold water. Cover with a soft cloth and let it rest for about 10 minutes before cutting.
The result is always a fluffy and very tasty börek! It remains juicy in the next days. But how many days, no one can say, because there weren't such cases 😉
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
In a bowl, place the yoghurt with the baking soda from the filling ingredients. Stir and let sit for 1-2 minutes to foam.
Meanwhile, in a large bowl, crush the cheese and add the eggs. Pour the foamed yogurt.
Stir well.
In another bowl, whisk the eggs for the filling.
Add the milk in a thin stream, stirring well. At this stage, set this mixture aside.
Prepare a baking pan with a diameter of about 30-35 cm. Lightly grease the bottom with sunflower oil.
Now it's time to distribute the phyllo crusts. There were 15 pieces in my package, so I divided them into 5 parts (layers) of 3 pieces each. If there are more or less crusts in your package, do not worry that each layer will not have the exact number of crusts, it is important that they are approximately distributed (for 5 layers about 3 pieces on each layer).
Take the crust and place it on the bottom of the baking pan, leaving the edges of the crust to fall out of the pan. Brush with oil or lightly sprinkle.
Do the same with two more crusts.
This is the first layer - a total of 3 crusts.
Sprinkle about 1/4 of the already prepared filling and carefully distribute the amount.
Do the same with the next layers. Alternate 3 crusts with stuffing 4 times.
The filling should be over and you will have 3 more crusts left for the last layer on top.
Now turn the crusts from outside of the edges inwards. Do not press hard.
It is the turn to the final 3 pieces of crusts. Place them as well, not forgetting to lightly grease between them.
Don't grease the top crust.
Carefully put the top crust edges inside. Slightly push them between the börek and the walls of the baking pan.
Using a sharp knife, cut the arranged börek into squares (approximately 5 to 8 cm).
Melt the butter. Carefully pour the butter in a thin stream into the slits.
Make sure there is butter everywhere.
Carefully pour the topping all over the börek.
If necessary, gently shake the baking pan aside so that the liquid can enter evenly in the slits.
Preheat the oven to 100 degrees without a fan. The moment you put the börek in the oven, increase to 180 degrees without a fan. Bake for about 50 minutes or until the börek starts to peel off from the walls of the baking pan and gets a wonderful golden tan. (Note - if you bake in an oven with a fan, the temperature should be 160 degrees.)
Remove the börek from the oven and sprinkle with a dizzle of little cold water. Cover with a soft cloth and let it rest for about 10 minutes before cutting.
The result is always a fluffy and very tasty börek! It remains juicy in the next days. But how many days, no one can say, because there weren't such cases 😉
Enjoy! 🙂
