Tuesday, April 5, 2016

Cheese Beureks from 'Salpy's International Kitchen'

In my last post, a reader named Steph inquired about a recipe her mother and grandmother used to make – a type of choreg, she thinks, with a cheese topping. I asked for assistance in locating a recipe, but, sadly, no suggestions were offered.

As I scrolled through Face Book, I noticed that my friend Salpy, who posts recipes regularly as ‘Salpy’s International Kitchen’ featured her Cheese Beurek recipe with accompanying photos of its preparation.
Cheese Beurek photos courtesy of Salpy's International Kitchen

I immediately thought of Steph’s request and asked Salpy for permission to submit her recipe as a possible suggestion for Steph. Salpy was happy to oblige, and I thanked her deeply for allowing me to post this!

Steph, if you’re reading this, please let me know if Salpy’s recipe hits the mark. Even if it doesn’t, this is one delicious recipe that shouldn’t be missed!

Cheese Beureks 
(Original Recipe by Salpy's International Kitchen)

My Basic dough recipe for Beureks:
 5 Cups all-purpose Flour
 1 Tbsp. fast acting yeast (proofed with 1 tsp of sugar and ¼ cup of lukewarm water)
 1 tsp. Salt
 3 Tbsp. powdered milk (optional)
 2 Tbsp. vegetable oil
 1 Egg
 Enough water to make a soft pliable dough
 1 tsp. Sugar

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 s soft dough. 

Rub the dough with some oil lightly. Place 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.

Recipe for the 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 Tbsp. Italian Parsley leaves, chopped
 1/2 tsp. Aleppo pepper or smoked Paprika
 1/2 tsp. Black pepper

Egg Wash:
 2 Egg Yolks beaten with 1 Tsp of Sour cream to give the Beureks a nice golden color.


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 375°F preheated oven until golden in color.

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