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Puff pastries without the classic puff pastry? Yes! Let's cook them today! Such pastries are usually baked in the oven and always with a savory filling. Ottoman pies are called Borek / Börek (in Turkey) or Burekas / Bourekas (in Israel, but slightly different in shape). It turns out puff crispy pies in the oven, which are layered inside, but soft and juicy. I think that words are simply superfluous, see for yourself what happened.
Ingredients in glasses, spoons and exact grams 👇
✅ Ingredients for making puff pies Borek/Burekas, step by step recipe with photo description on our website edanalyuboivkus.ru/vse-recept...
✅ Dough for pies:
cold milk 3.3% - 215 g \u003d 1 glass * + 1 tbsp.
boiling water - 140 g \u003d 0.5 cups * + 2.5 tbsp.
vegetable oil - 70 g = 5 tbsp.
salt - 5 g = 1 tsp without a slide
sugar - 5 g = 1 tsp
instant dry yeast - 10 g = 2 tsp with a slide
flour - 500-550 g = 4 (+/-) cups *
✅ Stuffing for pies:
white cheese (feta, cheese) - 250 g = 8 tbsp. with a big hill
greens to taste = 2-3 tbsp.
✅ Test layer:
butter - 100 g \u003d 0.5 cup *
vegetable oil - 100 g \u003d 0.5 cup *
✅For lubrication:
egg yolk - 1 pc.
milk - 1 tsp
✅Additionally:
white sesame and black cumin seeds
❗ Yield: 8 pieces of 165-168 g
🥛 * 200 ml glass
🌡 Baking temperature: 200 °C / 392 °F
⏲ Baking time: 35-40 minutes
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👉 active dry yeast (on the package it says: dilute in water) - 7 g for the recipe
👉pressed fresh yeast (live) - 20 g per recipe
👉 instant dry yeast (on the package it says: mix with flour) - 7-10 g for the recipe
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