Rose Cheese Borek / Swirl Cheese Pastries
Rose Cheese Borek / Swirl Cheese Pastries
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 cup warm milk
- 1/2 cup warm water
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
For the Filling
- 8 ounces feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon black pepper
For Assembly and Glaze
- 1/2 cup melted butter
- 1 large egg yolk
- 1 tablespoon milk
- 1 tablespoon sesame seeds, for sprinkling
Instructions
- 1
In a large mixing bowl, combine the warm milk, warm water, sugar, and 1 teaspoon of the all-purpose flour. Stir gently and let sit for 5 minutes until slightly foamy.
⏱️ 5 min
- 2
Add the eggs, vegetable oil, and salt to the milk mixture. Whisk until well combined.
⏱️ 2 min
- 3
Gradually add the remaining flour, 1/2 cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
⏱️ 15 min
- 4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm place for 30 minutes. This allows the gluten to relax, making it easier to roll.
- 5
While the dough rests, prepare the filling. In a medium bowl, combine the crumbled feta cheese, ricotta cheese, chopped fresh parsley, and black pepper. Mix well until evenly combined.
⏱️ 5 min
- 6
Divide the rested dough into 8 equal portions. On a lightly floured surface, take one portion of dough and roll it out into a very thin, large circle, about 12-14 inches in diameter. The dough should be almost translucent.
⏱️ 10 min
- 7
Brush the entire surface of the rolled-out dough with some of the melted butter. Fold the dough inwards from four sides towards the center, creating four distinct 'petals' or sections that meet in the middle. Pinch the center point gently to hold the initial folds.
⏱️ 10 min
- 8
Place about 2 tablespoons of the cheese filling in the center of the folded dough. Carefully fold each of the four dough 'petals' over the cheese filling, meeting in the middle and covering the cheese. Gently tuck and shape the edges to create a neat, roughly round or square pastry with a distinctive swirled, layered pattern on its top surface.
⏱️ 10 min
- 9
Repeat steps 6-8 with the remaining dough portions and filling. As you form each borek, place it on a baking sheet lined with parchment paper.
- 10
Preheat your oven to 375°F. In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create an egg wash.
⏱️ 5 min•🌡️ 375
- 11
Brush the tops of the assembled boreks generously with the egg wash. Sprinkle with sesame seeds, if desired.
⏱️ 3 min
- 12
Bake for 20-25 minutes, or until the boreks are puffed up, golden brown, and crispy. Serve warm.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Rose Cheese Borek / Swirl Cheese Pastries
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 cup warm milk
- 1/2 cup warm water
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
For the Filling
- 8 ounces feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon black pepper
For Assembly and Glaze
- 1/2 cup melted butter
- 1 large egg yolk
- 1 tablespoon milk
- 1 tablespoon sesame seeds, for sprinkling
Instructions
- 1
In a large mixing bowl, combine the warm milk, warm water, sugar, and 1 teaspoon of the all-purpose flour. Stir gently and let sit for 5 minutes until slightly foamy.
⏱️ 5 min - 2
Add the eggs, vegetable oil, and salt to the milk mixture. Whisk until well combined.
⏱️ 2 min - 3
Gradually add the remaining flour, 1/2 cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
⏱️ 15 min - 4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm place for 30 minutes. This allows the gluten to relax, making it easier to roll.
- 5
While the dough rests, prepare the filling. In a medium bowl, combine the crumbled feta cheese, ricotta cheese, chopped fresh parsley, and black pepper. Mix well until evenly combined.
⏱️ 5 min - 6
Divide the rested dough into 8 equal portions. On a lightly floured surface, take one portion of dough and roll it out into a very thin, large circle, about 12-14 inches in diameter. The dough should be almost translucent.
⏱️ 10 min - 7
Brush the entire surface of the rolled-out dough with some of the melted butter. Fold the dough inwards from four sides towards the center, creating four distinct 'petals' or sections that meet in the middle. Pinch the center point gently to hold the initial folds.
⏱️ 10 min - 8
Place about 2 tablespoons of the cheese filling in the center of the folded dough. Carefully fold each of the four dough 'petals' over the cheese filling, meeting in the middle and covering the cheese. Gently tuck and shape the edges to create a neat, roughly round or square pastry with a distinctive swirled, layered pattern on its top surface.
⏱️ 10 min - 9
Repeat steps 6-8 with the remaining dough portions and filling. As you form each borek, place it on a baking sheet lined with parchment paper.
- 10
Preheat your oven to 375°F. In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create an egg wash.
⏱️ 5 min•🌡️ 375 - 11
Brush the tops of the assembled boreks generously with the egg wash. Sprinkle with sesame seeds, if desired.
⏱️ 3 min - 12
Bake for 20-25 minutes, or until the boreks are puffed up, golden brown, and crispy. Serve warm.
⏱️ 25 min•🌡️ 375