Snail Börek with creamy white cheese filling

Ingredients for 8 servings:

• 700 g flour
• 400 ml water
• 1 tsp salt
• 1 can soft cheese (Yumusak Beyaz Peynir), 1 kg drained weight
• 2 red peppers, finely diced
• 12 black olives, cut into fine rings
• e.g. parsley, finely chopped
• ½ tsp pepper
• ½ tsp paprika powder
• 1 egg(s)
• 1 tsp milk
• e.g. sesame
• n. B. Black cumin
• 16 tbsp rapeseed oil for stacking the dough layers

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Made from wafer-thin, airy dough, ideal snack for in between meals

For the filling, first the soft cheese is pressed into small pieces with a fork. Then the spices are added and mixed in. Finally, the paprika, olives and parsley are folded in. For the dough, all ingredients are kneaded for about eight minutes. The dough is then placed on an oiled work surface and divided into eight equal pieces. These are formed into balls and covered with a kitchen towel. Let it rest for about 10-15 minutes. Then the balls are rolled out individually into a circular shape. The flatbreads are stacked on a plate and each one is brushed with olive oil. Once they are all stacked, they are turned over and the top flatbread is started. On the work surface, this is stretched out until it is wafer-thin. The edges are folded over to form a rectangle. Now some of the filling is added to one side, everything is rolled up and shaped into a snail. Place the finished dough snails on a baking sheet lined with parchment paper, brush with the beaten egg, and sprinkle with sesame and caraway seeds. Bake in a preheated oven at 200°C (top/bottom heat) for 25-30 minutes until golden brown. Enjoy while still warm.