Servings
Font
Back
0 from 0 votes

Seafood Filo Triangles Recipe - Deniz Ürünleri Muska Böreği

These seafood filo pastry triangles are ideal as a meze. Cook them just before serving so that they are hot & crispy.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 18
Calories: 50 kcal
Course: Appetizer
Cuisine: Turkish

Ingredients

For The Triangles
  • 3 sheet yufka (cut into approx 6 strips per sheet, covered (see notes below))
For The Egg Wash
  • 1 egg (beaten)
  • 1 splash milk
  • 1 glug olive oil
For The Filling
  • 300 grams seafood selection (eg. prawns, scallops, calamari, white fish, crab sticks - chopped into small 1 centimetre pieces.)
  • 100 grams kasar cheese (Cheddar cheese or other hard cheeses that melt easily will work chopped into small cubes (approximately 5 millimetres))
  • 4 spring onions (sliced down the middle & roughly chopped)
  • 2 medium carrots (grated)
  • 1 medium courgette (grated)
  • ½ bunch Dill (roughly chopped)
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground fennel seeds
  • ½ lemon (juiced)
  • salt & pepper (to season)
  • 1 tablespoon sunflower oil (for frying)

Instructions

For The Filling
    Cup of Yum
  1. Gently heat your sunflower oil in a shallow pan and add your carrots and fennel seeds.
  2. Sauté for 2-3 minutes before adding your courgette.
  3. Sauté for another couple of minutes before adding your seafood (if uncooked).
  4. Sauté your seafood until cooked - approximately 4-5 minutes.
  5. Now add your paprika, salt & pepper and continue to cook for a further minute.
  6. Remove from the heat and allow to cool.
  7. Once your mixture has cooled, add the cheese, lemon & dill and stir in, carefully.
For The Egg Wash
  1. Add your egg, milk and oil to a ramekin dish and beat together
How To Roll Your Triangles
  1. Take one rectangular strip of pastry and place it on a flat surface facing away from you, vertically.
  2. Add 1-2 heaped teaspoons of filling to the bottom corner of your pastry.
  3. Lightly brush your egg wash along the rest of the pastry strip - you don't need to be too careful with this.
  4. Fold your pastry, alternating between diagonal and horizontal folds until you get to the end of your strip and have a triangular parcel.
  5. Continue folding your triangles until you have used all of your filling.
  6. Cover and refrigerate until you are ready to cook.
  7. When you are ready to cook your filo triangles, gently heat 3 tablespoons of sunflower oil in a frying pan and fry for 3-4 minutes on each side until golden. You can do these in batches.
  8. Drain on kitchen paper and serve immediately.

Notes

  • The number of parcels your pastry will make depends on the width of your rectangular strips. We make ours approximately 8 centimetres in width and we get around 18-20 parcels from this.
  • If you want to deep fry your filo triangles, they will cook in 3-4 minutes once your oil has heated.
  • If you want to bake your börek in the oven, preheat the oven to 180 degrees Celsius.
  • Place the filo triangles onto an oven tray and bake in the centre of the oven for 20-25 minutes until golden. If you like, you can brush your börek with an egg wash before placing them in the oven.
  • If you want to make a big batch of filo triangles, they freeze well. You can cook them from frozen - just ensure they are piping hot throughout before serving.
  • Filo pastry and yufka goes soft quite quickly after cooking. Serve immediately for warm, crispy triangles.
  • We have used a basic Turkish seafood filling for börek that we have eaten in various restaurants. Feel free to experiment with other fillings such as meat, chicken and vegetables.

Nutrition Information

Calories 50kcal (3%)

Nutrition Facts

Serving: 18Serving

Amount Per Serving

Calories 50

% Daily Value*

Calories 50kcal 3%

* Percent Daily Values are based on a 2,000 calorie diet.