This is not an easy recipe, but if you are use to make croissants or puff pastry, then this dough is very easy. I love Zarf Borek, and there are many variation of fillings. However, I love swiss chards, and I have some planted at my home....as soon as I see some green leaves ready to eat, I make something I love!
The pictures were taken at night....the colors are not so good, but the taste was awesome!
Swiss Chard Zarf Borek
500 grams of flour
200 ml cold milk
50 ml cold water
1 tablespoon of white vinegar
1 teaspoon baking powder
1 tablespoon of sourdough (optional)
1 teaspoon of salt
a bunch of swiss chard (you can use spinach)
30 grams of feta
30 gram of havarti
Wash and chopped the swiss chard. Add the pepper, chili flakes and oregano. Incorporate the chopped cheeses and mix it well. Add the egg, and combine it well. Divide it in 9 portions.
Mix all the liquids (milk, water, egg, vinegar). Add the flour, baking powder, sourdough and salt. Kneed it very well until you have a soft dough. Let it rest 1 hour at warm temperature and 1 hour in the fridge.
Divide the dough in 18 portions. Roll a dough portion to make a flat circle, and brush it with melted butter. Place another flat dough on top. Take one side and place it into the middle, and do the same with the other side.
Fold it 1/3 to the right, and again another third.
Let it rest covered for 30 minutes. With a roll pin, make a flat square, and bring the corners to the center.
Turn it over, and roll it with the roller pin again.
Place some filling in the middle
Place the corners into the middle, and you can add some cheese in the middle too. Close it.
Brush it with a beaten egg, and bake it in a preheated oven at 375F for 20-30 minutes until they are golden brown. ENJOY!
We love Borek! Thumbs up for you making everything from the scratch and it definitely is worth all of the efforts.ReplyDelete
Me ha gustado de principio a fin :-))))))ReplyDelete
Your Borek looks so good. I am not an experienced baker so you are right it would be hard for me. I love the swiss chard fillingReplyDelete