To coil the filo the pastry needs to be kept moist. Working with one sheet at a time cut the filo into strips about 10-13cm4-5in wide.

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You can serve as an appetizer or as a morning or afternoon snack with tea.

Turkish filo pastry. Fill filo pastry parcels with turkey or chicken mince spring onions and ginger for a buffet nibble or party canapé similar to a spring roll 45 mins. These rolls as with most savory pastries are made with paper-thin sheets of dough called Yufka in Turkey. Mix well mashing the ingredients together.

Make one clean diagonal cut across the pastry to form 6 triangles. Keep the pastry covered with a damp cloth as you are working. Place one or two pieces of Malban Turkish Delight near bottom edge of stack.

Yufka Turkish fresh pastry sheets are used traditionally but filo pastry sheets also work very well. Fold the end of the strip over the filling diagonally so that it forms a triangle. Only take one sheet at time and keep the rest covered.

In a bowl combine the feta cheese mint chilli powder and fresh coriander. Water really helps to keep filo sheets intact here. This time its full with feta cheese and parsley mixture and garnished black cumins.

You will love these crisp. You can serve as an appetizer or as a morning or afternoon snack with tea. An easy and delicious kiymali borek Turkish savory pastry with ground meat and onions filling.

Pat down gently to seal. Place the filo sheets on a flat surface. An easy and delicious kiymali borek Turkish savory pastry with ground meat and onions filling.

Continue folding the strip in triangles until you get a small triangular stuffed pastry. As it is difficult to find yufka abroad you can. Continue folding to opposite sides until end is reached forming triangular pastry.

This will help to avoid it getting too dry or less manageable. Yufka Turkish fresh pastry sheets are used traditionally but filo pastry sheets also work very well. Place 1 tablespoon of the spinach mixture at one end of the filo pastry strip.

Seal the pastry all around with the water. Neatly lay the three filo sheets out on a work surface one on top of the other. Open your thawed filo pastry sheets and gently lay them on a clean surface and cover with a slightly damp towel.

Fold end of stack diagonally over filling so that bottom edge meets side edge forming a triangle. Here we are with another Turkish borek recipe.

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