This Turkish borek spiral is pure comfort baking: shatteringly crisp puff pastry wrapped around juicy seasoned ground meat and a generous layer of melted cheese. It bakes up golden and impressive, slices like a dream, and makes an unforgettable centerpiece for an easy weeknight dinner. If you love flaky pastry bakes, you will also adore our crispy phyllo rolls with cheese and herbs.
Ingredients
- 600 g (1.3 lb) ground meat
- 2 onions, finely chopped
- Salt and black pepper to taste
- 100–150 g (3.5–5.3 oz) hard cheese, grated
- 500 g (1.1 lb) puff pastry (yeast-free)
- 1 egg, beaten, for brushing
Instructions
- Brown the ground meat with the onions; season with salt and pepper.
- Grate the cheese on a coarse grater.
- Roll out the puff pastry and cut into strips. Place meat along each strip, sprinkle with cheese, and seal closed.
- Coil the filled strips into a spiral in a round baking dish.
- Brush with beaten egg and bake in a preheated oven at 180°C (350°F) for 40 minutes.
Tips
Keep the pastry cold. Work with chilled puff pastry so the layers stay distinct and bake up extra flaky. If the pastry softens while you work, pop it back in the fridge for 10 minutes.
Seal the strips well. Pinch the pastry edges firmly so the cheesy filling stays tucked inside while baking — a little beaten egg doubles as glue. For another savory pastry favorite, try our chicken and cheese puff pastry pie.
Cook the meat safely. Brown the filling until no pink remains. For official food-safety guidance on cooking ground meat, check the resources at usda.gov.
Nutrition: per 100 g: 185 kcal, protein 21 g, fat 7 g, carbs 8.5 g.