Original recipe and photos are courtesy of Salpy Rozario at Salpy’s International Kitchen food blog launched in 2013. Salpy regularly posts an amazing array of recipes at her international food blog like this special recipe for Cheese Beureks.
Basic dough ingredients:
5 cups all-purpose flour
1 tablespoon fast-acting yeast (proofed with 1 teaspoon sugar and 1/4 cup of lukewarm water)
1 teaspoon salt
3 tablespoons powdered milk (optional)
2 tablespoons vegetable oil
1 large egg, beaten
Enough water to make a soft, pliable dough
1 teaspoon sugar
Preparation:
Mix dry ingredients with the exception of the yeast in a mixer fitted with the paddle attachment; while mixing, add the proofed yeast, egg, oil and water until ingredients come together and form a lump, change the attachment to the dough hook, and continue mixing until you have a soft dough.
Lightly rub the dough with some oil. Place dough in a large bowl, cover, and let it proof in a draft-free area until double in size; punch down the dough, cover and place in a draft-free place until doubled again.
Ingredients for cheese filling:
2 lbs. white cheese, such as Panela or Queso Fresco or 1 lb. of each mixed together
1/2 lb. feta cheese (optional)
3 or 4 green onions, chopped
2 shallots, finely chopped
2 tablespoons Italian parsley leaves, chopped
1/2 teaspoon Aleppo pepper or smoked paprika
1/2 teaspoon black pepper
Egg Wash:
2 egg yolks beaten with 1 teaspoon sour cream to give beureks a golden color.
Preparation:
Break off a piece of dough depending on how big you want your beureks to be. Roll out on a floured surface. Place a good amount of the filling in the center of the dough, following the Illustrations in the photo if you wish to make a braided beurek, or you can just close the edges to form a triangle shape. Brush the surface with egg wash mixture. Bake in a pre-heated 375 degree oven until golden in color.
Fried Cheese Beurek:
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