Poof poof burek
I completely threw out the purchased noodles. I just brush them well from the density and do whatever I want.
Preparation steps
- Add yeast, salt to the sifted flour and baking powder and knead a soft and elastic dough with lukewarm milk. Cover and leave for 20 minutes. Divide the dough into 18 balls and let them rest for 10 minutes. Melt the margarine and mix with the warm milk.
- Put the thickener in a bowl and roll each ball well into it and roll it into circles the size of a smaller plate.
- Sprinkle each circle well with the density and roll one or two at a time as thin as possible. These were about 45-50 cm in diameter. Brush the density with them and shake off the noodles from the excess flour.
- Do not grease the first noodles, just put the second one over it. Pour 5-6 tablespoons of topping over it and spread it with a brush so that all the noodles are coated. Cut into strips of the desired width and, if they are narrow, join the ends into another strip. roll over to one side and form a triangle.
- Second, roll over diagonally to the other side.
- Third step, fold it forward and repeat until the end.
- Pour cold water into a larger bowl. Immerse two or three pieces in water for a few seconds and take them out of the net with a hollow.
- Leave them to drain.
- Put it in a pvc bag, tie it tightly and leave it in the freezer for a few hours to freeze. I did it the day before and then baked the next day.
- Take out the frozen bureks, arrange them in a tin on baking paper and let them thaw.
- Coat them with topping or butter, or whipped egg yolk, sprinkle with sesame seeds.
- Bake in a preheated oven at 200 degrees for about 30 minutes.
