Dill and Cheese Beurek

By SEB_UK

The flavour of a quick trip to Istanbul.

Ingredients

• 3 sheets filo dough (cut into 10-cm/4-inch stips),
• 150 g/5 oz fromage frais (20% fat),
• 1 tablespoon chopped fresh dill,
• 1 egg (the yolk and white will be used separately),
• 1 Actifry spoon olive oil.

Preparation

Step 1

Mix the cheese, dill and egg yolk in a bowl.

Cut the fine sheets of filo down into long rectangles and put about 1 teaspoon of cheese on a corner of each. Fold over the end to form a triangle and continue folding. Before closing up the dough, brush beaten egg white onto the edge to stick shut. Make 30 to 35 mini beureks.

If you have the possibility of putting the beureks in the freezer for 15 minutes before cooking them in the ActiFry, the ends you stuck together will brown without opening up. Put the beureks in the ActiFry and cook for 25 minutes.