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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.
Course Meze
Cuisine Turkish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18
Calories 50kcal
Author Turkey's For Life

Ingredients

For The Triangles

  • 3 sheets 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 g seafood selection eg. prawns, scallops, calamari, white fish, crab sticks - chopped into small 1 cm pieces.
  • 100 g kaşar cheese Cheddar cheese or other hard cheeses that melt easily will work chopped into small cubes (approx 5 mm)
  • 4 spring onions sliced down the middle & roughly chopped
  • 2 medium carrots grated
  • 1 medium courgette grated
  • ½ bunch dill roughly chopped
  • 1 tsp sweet paprika
  • 1 tsp ground fennel seeds
  • ½ lemon juiced
  • salt & pepper to season
  • 1 tbsp sunflower oil for frying

Instructions

For The Filling

  • Gently heat your sunflower oil in a shallow pan and add your carrots and fennel seeds.
  • Sauté for 2-3 minutes before adding your courgette.
  • Sauté for another couple of minutes before adding your seafood (if uncooked).
  • Sauté your seafood until cooked - approx 4-5 mins.
  • Now add your paprika, salt & pepper and continue to cook for a further minute.
  • Remove from the heat and allow to cool.
  • Once your mixture has cooled, add the cheese, lemon & dill and stir in, carefully.

For The Egg Wash

  • Add your egg, milk and oil to a ramekin dish and beat together

How To Roll Your Triangles

  • Take one rectangular strip of pastry and place it on a flat surface facing away from you, vertically.
  • Add 1-2 heaped tsp of filling to the bottom corner of your pastry.
  • Lightly brush your egg wash along the rest of the pastry strip - you don't need to be too careful with this.
  • Fold your pastry, alternating between diagonal and horizontal folds until you get to the end of your strip and have a triangular parcel.
  • Continue folding your triangles until you have used all of your filling.
  • Cover and refrigerate until you are ready to cook.
  • When you are ready to cook your filo triangles, gently heat 3 tbsps sunflower oil in a frying pan and fry for 3-4 minutes on each side until golden. You can do these in batches.
  • 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 approx 8 cms 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.
  • 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.