3 generations became millionaires with this recipe! Here is the recipe of that pastry that they kept secret from everyone...
Among the leading roles in Turkish cuisine, pastries appeal to the palate of everyone from seven to seventy. Among these pastries, there is a recipe that you can never say "No" to, it is so delicious that it bites your finger while eating it. Here is the recipe and tips for delicious Adana pastry...
How to make crispy Adana pastry? What are the tips?
Adana is one of our cities that fascinates with its local flavors. This makes the city one of the gastronomy centers. Adana pastry, which is a magnificent harmony of baklava dough and cheese, is one of the recipes unique to Adana. So let's take a look at the tips and preparation stages of the Adana pastry recipe that you can easily prepare at home.
TIPS FOR MAKING ADANA BOREK
Here are the tips you should pay attention to when cooking the pastry:
When making Adana pastry, you can use any cheese that melts, such as dil, braid, or wire, instead of chechil cheese.
Using good quality cheese ensures that the cheese stretches nicely after the pastry is cooked.
The milk you use should be at room temperature so that the pastry does not fall apart while preparing the sauce.
The butter should not burn while melting. Burnt butter can create an undesirable taste in the pastry.
You can also choose water pastry pastry as an alternative to the baklava pastry that you cut into pieces and dip in the sauce.
You should keep the stove on low heat while cooking the pastry so that the inside is cooked thoroughly.
CRISPY ADANA BOREK RECIPE
Ingredients
1 pieces of baklava yufka
2 pieces of yufka
2 eggs
200 ml milk (1 cup)
200 grams of butter
500 grams of kashar cheese
200 grams of chechil cheese (Another cheese that melts can also be used.)
Preparation
First, place the baklava yufkas that you will spread on the base on the counter.
Place the tray where you will cook the pastry on the yufkas and cut the excess parts on the edges. Apply the same process to all yufkas.
Melt the butter in a small pan without letting it burn.
Apply the melted butter to the base and edges of the tray with a brush or spoon.
Apply butter to each of the 8 baklava yufkas and place them on the tray. Then cut the yufkas into square slices.
For the sauce of the pastry, put milk in a bowl, break the egg on top and whisk the mixture well.
Separate the yufkas for 1 börek into random pieces. Coat the pieces with the sauce and place them on the tray.
Spread the grated kashar cheese on the yufkas to cover them and add the chechil cheese on top.
Separate the yufkas for 1 börek into pieces again, coat them with the sauce and arrange them on top of the cheese.
Spread butter between the remaining 8 pieces of baklava yufka and place them on top. Spread butter again on top.
Turn the stove on low heat and place the tray on the stove.
Shake the tray from side to side during cooking so that all sides of the pastry are well browned.
Separate the edges of the pastry with a knife so that you can easily turn it over when one side is cooked.
Grease the bottom and sides of another tray of the same size with butter.
Place the greased empty tray on the pastry you took from the stove and carefully turn the trays upside down.
Put the tray back on the stove, which is on low heat, and cook the other side.
Serve the pastry hot when both sides are cooked.
Enjoy!