Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Dessert Recipes


Borek with Fruits (Dessert Recipes)

Banu Atabay's Meyveli Borek
Main Page » Dessert Recipes » Borek with Fruits


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Borek with Fruits



Instructions:
# 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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2 yufkas
1/6 cup vegetable oil
2 cups milk
3 tbsp flour
1/2 cup granulated sugar
1 pack vanilla
8 – 10 strawberries
1 cup strawberry compote
Castor sugar