Turkish Puffy and Cheesy Pastry “Chi Borek”

Instructions

1. When you mixed all of your ingredients in a bowl and make a smooth dough, cover with a wet towel for at least 15 minutes.
2. After resting time, knead your dough again on a flat surface and make small round pieces. For not stick to the surface and your hand use enough all-purpose flour all the time. When you made small round pieces of dough you can start to roll them.
3. Do not make so thin layers, otherwise in frying time dough will burst and your filling will leak into the hot oil. When you made dough layers use grated cheese and sucuk (Turkish salami) or another desired filling, put some filling on the layers and fold it carefully.
4. You can use a pizza cutter or pastry crimper for better layer edge cutting. Put olive oil or vegetable oil in a pot at least 2-3 centimeters depth oil and heat it up for 3-4 minutes.
5. Fry your pastry each side 45 seconds or until colors turn to golden.
6. Stock your cooked pastry on the paper towel sheet (for undesired oil) and let them warm it for 2 minutes.
7. This is traditional breakfast food in Turkey and Turkish people drink Turkish tea while eating this pastry (we call it Börek)