Ingredients for Crinkle Börek with White Cheese
- 5 sheets yufka (thin Turkish phyllo-like dough)
- 2 eggs
- 1/2 water glass of yogurt (about 100 ml / 7 tbsp)
- 1/2 water glass of vegetable oil (about 100 ml / 7 tbsp)
- 200 g white cheese (similar to feta), crumbled
How to Make Crinkle Börek with White Cheese
This crinkled pastry, known in Turkish as kırma börek, is one of the easiest savory pastries in the Turkish home-cook's repertoire. Crack the 2 eggs into a bowl and beat them well. Add the half water glass (about 100 ml / 7 tbsp) of yogurt and the half water glass of vegetable oil. Stir everything together until combined.
In a separate bowl, crumble the 200 g of white cheese with a fork until it breaks into rough, uneven pieces.
Lay one sheet of yufka flat on your work surface. Spoon some of the yogurt sauce over it and spread it across the whole sheet. Scatter the crumbled cheese evenly on top.
Gather the yufka from both the top and bottom edges, bunching it toward the center so it crinkles and ruffles up.
Cut the gathered strip into pieces about two fingers wide.
Place the cut pieces onto a greased baking tray, standing them upright.
Repeat the whole process with all 5 sheets of yufka.
Drizzle the remaining yogurt sauce over the pieces arranged in the tray.
Bake in a preheated oven at 180°C (350°F) until deeply golden.
Tips
Fresh yufka makes a real difference. Day-fresh sheets are pliable enough to crinkle without tearing, and they puff up better in the oven.
Make sure the sauce reaches every part of each sheet. Drizzling the leftover sauce over the top just before baking is what gives the börek its deep golden crust while keeping the inside soft.
A preheated oven is non-negotiable here. If the börek goes into a cold oven, the dough absorbs the sauce before the heat can set it, and you end up with a soggy result.
