I love me some small snacks. Everything in a miniature format is instantly better than the original. At least that’s what I think. Mini cakes, mini sandwiches, mini burgers… so good (and cute) ;) Great to eat at home and even better when you are somewhere outside for a picnic. These Mini Borek with Feta & Tomatoes are a great example of that »rule«. Regular-sized Borek is great but the mini version is greater ;P
To be honest – you could get Borek or other snacks for a picnic in a supermarket – actually, no need to make it at home if you crave one. Borek is available here in Berlin in almost every supermarket or mini late-night shop. They usually taste really good, but those Borek are normally also quite big. Not like the small snack-size ones here ;) The food for a picnic should be small, so you can try many different things. So no store-bought snack rolls ;P
These mini rolls here are quite easy to prepare – whether you want to make them small or big. Well… only if you use store-bought dough. Preparing the phyllo dough you need for these rolls would be quite annoying (in my opinion). For that type of dough, you require some experience if you want to do it right. Never managed to do that. I tried several times, but the dough was never as thin as I wished it to be ;) Anyway… the ready-made dough is absolutely fine here.
Borek can be made with many fillings. I used feta and dried tomatoes here. Dried tomatoes are great – you can store them for ages, and they are sooo flavorful. All you got to do here is to chop them or blitz em in a blender with the feta and some spices, then you roll the mix in the phyllo dough sheets and bake them. That’s it. You can do that easily in the morning before going to a picnic in the park ;)
As mentioned before – Borek can be done with many different fillings. Instead of dried tomatoes, you could use spinach or roasted peppers, for example. If you have a little more time at hand you can also add cooked minced meat. A bit more to do there but not complicated either. If you neither like veggies nor meat you could just use a good melting cheese like mozzarella with the feta – also nice for these mini snack rolls ;)
I love to use phyllo dough (as well as puff pastry) for my bakes. The two recipes below are also really nice. Crowd pleasers actually ;) If you arrive at a picnic with any of these you will make a lot of friends. Pretty sure about that…
INGREDIENTS / ZUTATEN
(20 mini borek)
1.8 oz. (50g) sun-dried tomatoes
10.6 oz. (300g) cream cheese
7 oz. (200g) Greek feta cheese
2 spring onions, in rings
1 tsp. smoked paprika powder
1 tsp. garlic powder
1 tsp. dried oregano
salt, pepper
1 package (9 oz./250g) of phyllo dough
some olive oil for brushing
1 medium egg, whisked
some black sesame seeds for sprinkling
(20 Mini Börek)
50g getrocknete Tomaten
300g Frischkäse
200g Feta
2 Frühlingszwiebeln, in Ringen
1 TL Smoked Paprika Pulver
1 TL Knoblauch Pulver
1 TL Oregano
Salz, Pfeffer
1 Pkg. (250g) Filoteig/Yufkateig (z.B. Tante Fanny)
Olivenöl zum Bestreichen
1 Ei (M), verquirlt
etwas schwarzer Sesam zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Add the sun-dried tomatoes to a small bowl and pour some boiling water on top. Cover and let the tomatoes soak overnight. If you have sun-dried tomatoes in a jar (in water or oil), you can skip this step.
2. Preheat the oven to 430°F (220°C). Line a baking sheet with baking parchment and set aside. Remove the phyllo dough sheets from the fridge and let warm up a bit.
3. Drain the soaked tomatoes and cut/chop into small pieces. Place the cream cheese and feta in a large bowl and mix well – avoid large pieces of feta. Add the chopped tomatoes, smoked paprika powder, garlic powder, and dried oregano and mix well. Clean the spring onions, cut them into fine rings, and add to the bowl. Season with salt and pepper to taste – be careful with the salt here as feta is already often quite salty. Set aside.
4. Remove the filo dough sheets from the package and unroll them. Cut the dough sheets in half and place some of them on your workspace – cover the rest with a damp towel to prevent the dough from drying out. Brush the first phyllo dough sheet with some oil and place a small amount of the feta cream (about 1 tbsp.) on one of the shorter sides of the dough sheet. Fold the edges of the longer sides slightly towards the center and then roll up the borek. Try to get a compact roll but be gentle – the dough is very thin and tends to break sometimes.
5. Place the mini borek on the prepared baking sheet, brush with the egg wash, sprinkle with sesame seeds, and bake for about 20 minutes in the center of the oven. The little rolls should be crispy with a nice golden color. Remove them from the oven and let cool down. Serve the mini borek while still a bit warm or cold.
Tip: Instead of sun-dried tomatoes, you can also use some roasted bell peppers or spinach.
1. Die getrockneten Tomaten am Vorabend einmal mit etwas kochendem Wasser überbrühen, abdecken und über Nacht ziehen lassen. Wer getrocknete Tomaten im Glas (in Wasser oder Öl) hat, kann diesen Schritt auslassen.
2. Den Ofen auf 220°C (430°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Filoteig aus dem Kühlschrank nehmen und etwas aufwärmen lassen.
3. Die eingeweichten Tomaten abgießen und dann in kleine Stücke schneiden/hacken. Frischkäse und Feta in eine große Schüssel geben und gut verrühren – größere Fetastücke vermeiden. Die kleingeschnittenen Tomaten, Smoked Paprika Pulver, Knoblauchpulver, und Oregano dazugeben und alles gut vermengen. Die Frühlingszwiebeln säubern, in feine Ringe schneiden und zur Schüssel dazugeben. Nach Belieben mit Salz und Pfeffer würzen – hier sollte man beim Salz allerdings aufpassen, da Feta in vielen Fällen schon recht salzig ist. Zur Seite stellen.
4. Den Filoteig aus der Packung nehmen und entrollen. Die Teigblätter einmal halbieren und dann einen Teil davon auf eine Arbeitsplatte legen – den Rest mit einem feuchten Tuch abdecken, damit der Teig nicht austrocknet. Ein erstes Teigblatt mit Öl bestreichen und etwas von der Feta-Creme (etwa 1 EL) an einem Ende (kurze Seite) auf den Teig setzen. Den Teig rechts und links davon ein wenig einschlagen und das Ganze dann aufrollen und die Füllung mit dem Teig einschließen. Man sollte hier schön kompakt aufrollen, trotzdem muss man auch vorsichtig sein, weil der Teig recht dünn ist und gerne mal bricht – ganz besonders, wenn er etwas trockener ist.
5. Die Mini Börek auf das vorbereitete Blech setzen, mit dem verquirlten Ei bestreichen, mit Sesam bestreuen und dann für etwa 20 Minuten auf der mittleren Schiene des Ofens backen. Die kleinen Röllchen sollten schön Farbe bekommen haben und knusprig sein. Aus dem Ofen holen und abkühlen lassen. Die Mini Börek noch leicht warm oder kalt servieren.
Tipp: Statt der getrockneten Tomaten kann man hier z.B. auch prima gegrillte Paprika oder auch Spinat verwenden.
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Here is a version of the recipe you can print easily.
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Mini Borek (Börek) with Feta & Tomatoes
- Prep Time: 00:20
- Cook Time: 00:20
- Total Time: 09:00
- Yield: 20 1x
- Category: Snacks
- Cuisine: Turkey
Description
A quick and easy-to-prepare snack you can take to a picnic or serve when having a beer/wine with friends in your garden: Mini Borek (Börek) with Feta & Sun-dried Tomatoes.
Ingredients
1.8 oz. (50g) sun-dried tomatoes
10.6 oz. (300g) cream cheese
7 oz. (200g) Greek feta cheese
2 spring onions, in rings
1 tsp. smoked paprika powder
1 tsp. garlic powder
1 tsp. dried oregano
salt, pepper
1 package (9 oz./250g) of phyllo dough
some olive oil for brushing
1 medium egg, whisked
some black sesame seeds for sprinkling
Instructions
1. Add the sun-dried tomatoes to a small bowl and pour some boiling water on top. Cover and let the tomatoes soak overnight. If you have sun-dried tomatoes in a jar (in water or oil), you can skip this step.
2. Preheat the oven to 430°F (220°C). Line a baking sheet with baking parchment and set aside. Remove the phyllo dough sheets from the fridge and let warm up a bit.
3. Drain the soaked tomatoes and cut/chop into small pieces. Place the cream cheese and feta in a large bowl and mix well – avoid large pieces of feta. Add the chopped tomatoes, smoked paprika powder, garlic powder, and dried oregano and mix well. Clean the spring onions, cut them into fine rings, and add to the bowl. Season with salt and pepper to taste – be careful with the salt here as feta is already often quite salty. Set aside.
4. Remove the filo dough sheets from the package and unroll them. Cut the dough sheets in half and place some of them on your workspace – cover the rest with a damp towel to prevent the dough from drying out. Brush the first phyllo dough sheet with some oil and place a small amount of the feta cream (about 1 tbsp.) on one of the shorter sides of the dough sheet. Fold the edges of the longer sides slightly towards the center and then roll up the borek. Try to get a compact roll but be gentle – the dough is very thin and tends to break sometimes.
5. Place the mini borek on the prepared baking sheet, brush with the egg wash, sprinkle with sesame seeds, and bake for about 20 minutes in the center of the oven. The little rolls should be crispy with a nice golden color. Remove them from the oven and let cool down. Serve the mini borek while still a bit warm or cold.
Notes
Instead of sun-dried tomatoes, you can also use some roasted bell peppers or spinach.
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
