Turkish Filled Pastries


These are a versatile Turkish pastry to be eaten with the fingers. They become a canapé or a dessert, depending upon their filling. When served as a canapé the boereks should be piping hot so as not to be oily.
        3 cups pastry flour
        3/4 cup water
        1/2 Tbsp. butter
        1/2 tsp. salt
Mix dough, knead lightly and let stand one hour covered with a damp cloth. Divide into quarters. Roll out paper thin on a board dustea with cornstarch. Cut into rounds with biscuit cutter, and brush each with melted butter.
      Filling I:
        1/2 Ib. cream or cottage cheese
        2 Tbsp. butter
        1 egg
        1/4 cup milk
        1/4 cup chopped parsley
      Filling II:
        One half cup each of walnuts, almonds and hazel- nuts moistened slightly with sugar sirup or honey and flavored with cinnamon and sugar.
      Filling III:
        Cooked chopped meat or chicken seasoned with chopped onions, parsley and bound with a slightly beaten egg.
Place a teaspoon of filling on each round. Roll up like a pencil or fold over in half. Place on greased baking tin, brush with melted butter and bake in hot oven until crisp and lightly browned. Or fry in deep fat.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)