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Old 22nd August 2011, 10:23   #1 (permalink)
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Yufka

Is Yufka filo pastry?

Pastry cooks among you might smile, but despite being a reasonable cook, I have never tried pies in pastry. Now decided to give it a go.

In Kipa today I noticed packs of yufka and wondered if I can use it.

So, expert help please: what is in the shops ready to use; what flours (Turkish names) are best for various pastries if I make my own; what other ingredients are hard to find?

Ian
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Old 22nd August 2011, 10:42   #2 (permalink)
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Re: Yufka

..i make chinese crispy pancake rolls with yufka ,and samosa,s its perfect for the job
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Old 22nd August 2011, 10:53   #3 (permalink)
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Re: Yufka

I couldn't tell you the differences, if tehre are any. There are different types of Yufka though...some more suitable for borek, some for Baklava.

I made Borek yesterday...have a look at this website..great Turkish recipes, and 'easy' Borek...

Turkish Borek
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Old 22nd August 2011, 10:55   #4 (permalink)
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Re: Yufka

you can use it so many ways. ive used it to make a really good chicken and veg pie. i watched it being made on a morning cookery show. first a boiled chicken was stripped oh fat skin bones the water was retained
dip a sheet of pastry into the water and cover the bottom and sides of a deep oven proof dish
then add a layer of chicken then a sheet of pastry which has been dipped in the chicken broth then a layer of veg..whatever you fancy i had cooked pots peas and carrots then cover with another pastry sheet as before
then chicken and so on .
the last sheet of pastry should be brushed with melted butter
into the oven for about 30 mins keep an eye on it.
you can use it as you would filo always put melted butter between the sheets.
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Old 22nd August 2011, 12:09   #5 (permalink)
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Re: Yufka

this looks rather tasty
a strudel type desert with stilton

Stilton Peynirli Elmalı Ştrudel Tarifi, Yapılışı Resimli Oktay Usta Brekleri
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Old 22nd August 2011, 12:43   #6 (permalink)
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Re: Yufka

I used it instead of Lasagne sheets, use two or three sheet thick and it comes out exactly like lasagne and much cheaper
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Old 22nd August 2011, 14:27   #7 (permalink)
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Re: Yufka

Yufka (without Borek or Baklava) can be very dry and brittle.

I have found both the others easier to work with, and actually quite good.

regards
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Old 22nd August 2011, 14:52   #8 (permalink)
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Smile Re: Yufka

Hi you can use the frozen puff pastry squares for pies, i roll them out a bit put the pastry in a small brown oven dish fill with chiicken & veg partly cooked with chicken stock....brush with egg or milk & put in the oven on 250c until brown about 15 to 20 mins lovely
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Old 22nd August 2011, 15:06   #9 (permalink)
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Re: Yufka

Quote:
Originally Posted by ekktr View Post
Hi you can use the frozen puff pastry squares for pies, i roll them out a bit put the pastry in a small brown oven dish fill with chiicken & veg partly cooked with chicken stock....brush with egg or milk & put in the oven on 250c until brown about 15 to 20 mins lovely
Are these available in the shops, and if so what are they called?

Ian
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Old 22nd August 2011, 15:09   #10 (permalink)
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Re: Yufka

Quote:
Originally Posted by immac View Post
Are these available in the shops, and if so what are they called?

Ian
something like Milfoy all the supermarkets have them, really useful too
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