Puff Borek

(Puf Boregi)

1 Package Puff Pastry (Tender flake 379 g)

Filling:
2 cups feta cheese, crumbled
2 egg yolks
1 cup parsley, chopped
2 tbsp dill, chopped
Salt
Pepper

On top:
1 egg white, lightly beaten

Follow the instructions on the Tenderflakes box. Each block of pastry rolls into a 12-inch (30 cm) square. Cut each piece into 4 squares, so you should have 8 pieces of dough.

Mix the filling ingredients and put them on each block of pastry, on one side diagonally. Fold the empty part over the filling (should be a triangle). Press the edges. Brush the tops with egg white. Place on a tray covered with parchment paper.

Preheat the oven to 205 C (400 F). Bake until golden brown.

Serve while still hot as an appetizer, or with Tea or Ayran over breakfast.


Puff Borek with Shrimp

250 gr shrimp, cooked
1 boiled egg, chopped
1 pinch crushed red pepper
1 tsp red pepper
1 tbsp parsley, chopped

Bechamel sauce:
1 cup milk
1 tbsp butter
2 tbsp flour
Salt
Pepper

Melt the butter in a medium pot. Take it off the heat, add flour, stir. Slowly pour milk and stir constantly. Add salt and pepper. Put on the stove again. Continue to stir, when you see the bubbles on the surface, cook for 2 more minutes. Add all the other ingredients. Fill the dough equally.


Puff Borek with Chicken

250 gr chicken, cooked, chopped
1 tbsp butter
3 pearl onions, thinly sliced
3-4 small mushrooms, thinly sliced
2 tbsp cream
1 egg yolk
1 pinch crushed red pepper
Salt
Pepper

Sautee the onion with butter. Add mushrooms and cook another 3 minutes. Add all the other ingredients. Fill the dough equally.