Turkish Turnovers- Borekas Recipe

How to make it

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• Put the 2-1/2 cups flour in a large bowl and make a well in the center.
• Place 1 stick of butter and 1/2 cup vegetable oil in the well and, using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• Stir the lemon juice (or vinegar) into the ice water.
• Sprinkle the water, 1 tablespoon at a time, over a section of the flour. Gently mix with a fork to moisten.
• Push the moistened section aside and continue adding enough water to make a soft dough that just holds together.
• The dough should not be wet or crumbly.
• Place the dough on a lightly floured surface and knead briefly with the heel of your hand.
• Form into a ball, flatten slightly, cover with plastic wrap and refrigerate for several hours or overnight. (Dough can also be frozen.)
• When ready to make the Borekas, let the dough stand at room temperature until workable before rolling.
• Preheat oven to 375 degrees Fahrenheit.
• On lightly floured surface, roll out the dough and cut into 3-inch rounds (or can make them larger), about 1/8-inch thick.
• Place a heaping teaspoon of the filling in the center of each round. Fold the dough in half over the filling to form a half-moon and press the rounded edge with the tines of a fork to seal.
• (They can be prepared to this point and frozen.
• Do not defrost for baking, just increase the baking time by about 10 minutes.)
• Place the borekas on a baking sheet.
• Beat 1 egg with 1 tablespoon water.
• Brush the tops of the borekas with the egg wash.
• Sprinkle with sesame seeds.
• Bake until golden brown, about 30 minutes.
• Serve warm.
• Sephardic Spinach Filling:
• Heat the 3 tablespoons olive oil in a large skillet over medium heat.
• Add the onion and saute until soft and translucent, 5-10 minutes.
• Either add the spinach, 2 eggs, mashed potatoes, parsley and 1/2 teaspoon salt to the pan and cook them
• OR put everything in the food processor and pulse it twice, without further cooking.