Fırında Paçanga Böreği is a delicious Turkish pastry filled with pastırma, cheese, and vegetables, traditionally fried but here given a lighter, baked twist. This savory börek is a popular appetizer or snack, offering a perfect blend of smoky pastırma, melted cheese, and crispy pastry. Baking instead of frying makes it a healthier option while still retaining all the flavor and crunch.
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes
Ingredients
- 6 sheets of yufka (or phyllo pastry)
- 100g (3.5 oz) pastırma, thinly sliced and chopped
- 1 cup shredded kaşar cheese (or mozzarella)
- 1 green bell pepper, chopped
- 1 tomato, finely chopped (seeds removed)
- 1 tablespoon butter (melted)
- 2 tablespoons olive oil
- 1 egg (for egg wash)
- Sesame seeds or nigella seeds (optional, for topping)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Filling: In a bowl, mix the chopped pastırma, shredded cheese, green bell pepper, and tomato. Season lightly with salt and pepper, but be mindful of the pastırma’s saltiness.
- Prepare the Pastry Sheets: If using yufka, cut each sheet into large triangles (about 4 triangles per sheet). If using phyllo pastry, you can layer 2-3 sheets together for each börek to make them sturdier. Brush each sheet lightly with a mixture of melted butter and olive oil.
- Fill and Fold the Pastry: Place a spoonful of the pastırma and cheese filling near the wide end of each pastry triangle. Fold the sides over the filling and then roll it up tightly toward the point, creating a compact roll. Repeat with the remaining pastry and filling.
- Egg Wash and Topping: Place the börek rolls on the prepared baking sheet. Beat the egg in a small bowl and brush the tops of the rolls with the egg wash. Sprinkle with sesame or nigella seeds for extra flavor and texture, if desired.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the börek are golden brown and crispy on the outside.
- Serve: Once baked, remove the paçanga börek from the oven and let them cool slightly before serving. Serve warm with a side of yogurt or a fresh salad. Enjoy!
Things to Consider
- Yufka vs. Phyllo: Yufka is a traditional Turkish pastry dough, but if it’s unavailable, phyllo pastry works well as a substitute. If using phyllo, layering several sheets together will give a similar texture to yufka.
- Cheese Options: Kaşar cheese is ideal for this recipe, but you can use mozzarella, cheddar, or any other mild melting cheese.
- Vegetable Additions: You can also add thinly sliced peppers or mushrooms for extra texture and flavor in the filling.
Tips
- Sealing the Börek: To ensure the rolls stay tightly sealed, you can dab a little water or oil at the edges of the pastry before rolling them up.
- Crispy Texture: Brushing the pastry with olive oil and butter helps achieve a golden, crispy texture. You can also bake the rolls on a wire rack to allow more even crisping.
- Filling Variations: For a spicier twist, you can add pul biber (Turkish red pepper flakes) or chili flakes to the filling.
Fırında Paçanga Böreği is a deliciously crispy and flavorful pastry, perfect for serving as an appetizer, snack, or part of a larger meal. The combination of smoky pastırma and melted cheese in a flaky pastry makes this baked version a healthier yet equally satisfying alternative to the traditional fried version. Afiyet olsun!