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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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| Main Page >> Dessert Recipes >> Borek with Fruits | |||||||||||
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Meyveli Borek
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# Lay one of the yufkas onto the baking tray and spread oil all over via brush.
# Cut the edges of the yufka which are standing out of the tray and put them onto the yufka. # Cut the second yufka also into the size of the tray and place the edges onto the first yufka again. # Place the second yufka onto the first one to get a smooth layer. (Smoothly cut yufkas should stay as lower and upper layers, and the pieces must be between them.) # Bake the yufkas in the oven which is preheated to 356 F, until the yufkas become tough. # Meanwhile, prepare the filling; put the cold milk, granulated sugar and flour into a deep bowl and stir it. Place the pot over medium heat, remove it from the stove until it reaches to the consistency of milk pudding and add vanilla in it. # Wet the tough and hot yufkas which are removed from the oven with strawberry compote. Rest it for a while to soften the yufkas. # When the yufkas cool down, spread the milk pudding all over the yufkas. (You can add some compote into the pudding if its consistency is thick.) # Put the strawberries which are finely cut onto the large side of the yufkas and roll the yufkas, finally get their end downside. # After refrigerating it for about 15 – 10 minutes, slice it into pieces which have the width of finger, sprinkle castor sugar all over while serving them. Note: For preparing strawberry compote; boil 15 – 20 strawberries with 2 cups of water and 1/2 cup of granulated sugar for 20 minutes. Use it for the borek with fruits when it cools down. |
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