French baguettes are often regarded as bread perfection, with dark, crisp crusts and a soft and flavorful crumb. In fact, there’s an annual competition in Paris to crown the best in the country. While most home bakers aren’t reaching for competition-worthy baguettes, there’s something satisfying about creating a rustic version at home that captures the essence of an award-worthy baguette.

This no-knead baguette recipe simplifies the process, relying on a long, slow fermentation to do most of the work and develop deep flavor. Pouring water into a hot pan inside the oven creates steam, for a golden crust that crunches with every bite.

These rustic baguettes pair beautifully with simple toppings like olive oil, jam, honey, or cheese. Enjoy them fresh for breakfast, make Pan Bagnat or an Antipasto Chicken Sandwich for lunch, slather them with Olive Tapenade at cocktail hour, or dip slices into a bowl of hearty soup or Basque Chicken and Peppers for dinner. If there’s any left the next day, they make excellent Tomato Bruschetta. 

What is a Baguette?

A baguette is a long, thin French bread with an airy, flavorful crumb and crisp crust. There are strict requirements in French law for bread to be classified as an official baguette de tradition Française. It must contain only four ingredients: flour, water, salt, and yeast. Bakeries must prepare them fresh on site—no additives and never frozen. They must measure 50cm long (about 20 inches) and weigh 250 grams (8.8oz) after baking.

This homemade version is nowhere near as strict, but mostly complies with the definition. These baguettes only measure 15 inches to fit in a home oven, but they turn out with a golden crisp crust and a light, airy crumb.

Ingredients for Baguettes

These easy, no-knead baguettes stick to the traditional four ingredients: 

• All-purpose flour: Baguettes made with all-purpose flour instead of bread flour are airier and have a softer crumb. If you’re not used to working with very sticky bread doughs, use bread flour instead for an easier time shaping the baguettes.
• Salt: I use light and flaky Diamond Crystal kosher salt. If you’re using Morton’s or sea salt, reduce the amount to 3/4 teaspoon. 
• Instant yeast: Instant yeast is convenient because you can add it directly to the dry ingredients without activating it first. If you only have active dry yeast on hand, you can still use it. Keep scrolling for the full instructions. 
• Water: Is used to hydrate the dough. Keep the temperature between 100°F and 110°F. If it’s too hot it can kill the yeast and prevent the dough from rising.

How to Make Baguettes

Working with sticky bread dough can be frustrating if you’re not used to it. I embrace the rustic look, shaping the baguettes by rolling the dough into a log and letting them rise right in the pan. The dough rises slowly overnight, so mix it the evening before you plan to bake and enjoy your baguettes. Here’s how to make homemade baguettes:

• Mix the dough. In a large mixing bowl, combine 3 cups (375g) all-purpose flour, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon instant yeast. Pour in 1 cup plus 2 tablespoons (265ml) room temperature water and stir until a shaggy dough comes together and no dry flour remains.
• Let the dough rise. Cover the bowl and leave it to rise at room temperature overnight or for 12 to 18 hours. The dough will rise to 2 or 3 times its original volume, and lots of bubbles should be visible on the surface. There is some variability to this process based on the ambient temperature. Rise time will be shorter in warmer environments and longer in colder ones; If it begins to collapse the dough has over-proofed. 
• Prepare a workspace. Dust your hands and a work surface with flour. Use a flexible dough scraper to transfer the dough out of the bowl and onto the floured surface. Use a bench scraper or a knife to divide the dough in half.
• Shape the baguettes. Gently stretch one half of the dough into a rough square about 8 inches wide. Roll the square into a log and pinch the seams together. Sprinkle the work surface and the dough with more flour if needed. With the seam side down, place both palms on the center of the log, and gently roll it, gradually moving your hands outward, to stretch the dough into a 15-inch log. Place the baguette in a baguette pan. Repeat with the second ball of dough.
• Let the baguettes rise. Cover the baguettes with lightly greased plastic wrap. Let them rise until they look puffy, about 1 to 2 hours. They won’t double in bulk. If you poke the dough with your finger, the dough should slowly spring back but still leave a bit of an indent. If it springs back quickly and completely, let it proof longer.
• Preheat the oven. About 30 minutes before the dough is done proofing, set an empty cast iron skillet on the floor of the oven, arrange a rack in the middle of the oven, and preheat it to 450°F.
• Score the loaves. Use a bread lame or a sharp, serrated knife, make 4 to 5 diagonal slashes or one long slash down the middle of each baguette.
• Bake the baguettes. Remove the plastic wrap and transfer the baguette pan onto the middle rack of the oven. Wearing oven mitts, carefully pour about a cup of water into the cast iron pan and quickly close the oven to trap the steam. The steam will rise quickly when the water hits the pan. Bake the baguettes for 25 to 30 minutes, or until deep golden brown.
• Cool the baguettes. Remove the baguettes from the pan and cool on a wire rack completely before slicing.

Recommended Equipment for Baking Baguettes

Shaping and baking baguettes at home can be challenging, but a few pieces of equipment make the process more manageable and help achieve beautiful baguettes to be proud of. If you were going to buy just one, I’d get the baguette pan. It was essential to get nicely shaped and evenly baked baguettes.

• Baguette pan: Traditionally, baguettes rise between folds in a floured couche, a canvas cloth. However, this increases the risk of deforming the baguettes because they can stick to the fabric, and you need to handle them more to transfer them to a pan to bake. I let the shaped baguettes rise directly in this baguette baking pan, which keeps their shape while rising and goes straight into the oven for baking.
• Flexible Dough Scraper: Dough sticks less to dough scrapers than to your hands. It’s a great tool for transferring the risen dough out of the bowl and onto the counter and moving it around the counter.
• Metal Bench Scraper: A metal bench scraper has a sharp edge, making it easy to divide the dough. 
• Serrated Bread Knife or Bread Lame: A good bread knife lets you easily slice your baguettes without squishing or tearing them. Professional bakers use a razor blade, called a breadmaker’s lame, to do the same thing.

Tips for Baking with Yeast

My favorite instant yeast is Saf Red Instant Yeast. It’s never failed for me, and I love the flavor, especially in slowly fermented doughs like this one. It’s a big bag, but it keeps for at least a year in an airtight container in the fridge or freezer.

If you already have some active dry yeast on hand, you can substitute 1/2 teaspoon for the instant yeast.

With the amount of water in this dough, you don’t actually need to bloom the yeast. But if you prefer to check that the yeast is alive, bloom it in water before until it is dissolved and bubbly, about 5 minutes, then add it to the dough.

How to Store and Freeze Baguettes

The baguettes are best the day they are baked. They can be stored on the counter in a paper bag or beeswax wrap for a day or two. If you won’t be able to finish both baguettes in that time frame, you can keep one fresh and freeze the other. Avoid refrigerating the bread, as it will stale faster.

To freeze, let the baguettes cool completely. Wrap each baguette in two layers of plastic wrap and freeze for up to three months. To defrost, let the wrapped baguettes sit on the counter until they reach room temperature, about 1 to 2 hours. Refresh the crust by baking it for about 5 minutes at 350°F. 

How to Revive Stale Bread

• Rinse the whole baguette under water and then bake it in the oven at 325°F for 5 to 7 minutes.
• This partially reverses the staling process, softening the crumb and recrisping the crust.
• It’s best to do this just before you plan to consume the bread since the effects are temporary, and the bread will harden again.

What to Do with Stale Bread

Day-old baguettes make crisp bruschetta, crostini with roasted peaches or smashed peas, or fancy ricotta toast. It’s also ideal for soaking up the sweet cinnamon and citrus-infused milk to make torrijas, a Spanish version of French toast.

As the bread gets staler, don’t throw it out. Use it to make croutons for Caesar salad, Panzanella, or this ground turkey skillet dinner. Stale bread is a great way to thicken a soup, like Italian pappa al pomodoro or Spanish salmorejo.

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French Baguettes

This easy, no-knead baguette recipe delivers 2 loaves of French bread with a crisp crust and a chewy, airy crumb. A long, hands-off overnight rise results in a deep, well-developed flavor.

Course Bread, Breads

Cuisine French

Diet Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Rising Time 13 hours hours

Total Time 13 hours hours 45 minutes minutes

Servings 2 (15-inch) loaves

Calories 687.4kcal

Author Mark Beahm

Equipment

• baguette pan
• flexible dough scraper
• metal bench scraper
• Serrated Bread Knife

Ingredients

• 3 cups all-purpose flour (375g)
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon instant yeast
• 1 cup plus 2 tablespoons room temperature water (265ml)

Instructions

• Mix the dough. In a large mixing bowl, combine the flour, salt, and yeast. Pour in the water and stir with a wooden spoon until a shaggy dough comes together and no bits of dry flour remain.
• Let the dough rise. Cover the bowl and leave it to rise at room temperature overnight or for 12 to 18 hours. The dough will rise to 2 or 3 three times its original volume, and lots of bubbles should be visible on the surface. There is some variability to this process based on the ambient temperature. Rise time will be shorter in warmer environments and longer in colder ones; If it begins to collapse the dough has overproofed.
• Prepare a work space. Dust your hands and a work surface with flour. Use a flexible dough scraper to transfer the dough out of the bowl and onto the floured surface. Use a bench scraper or a knife to divide the dough in half.
• Shape the baguettes. Gently stretch one half of the dough into a rough square about 8 inches wide. Roll the square into a log and pinch the seams together. Sprinkle the work surface and the dough with more flour if needed. With the seam side down, place both palms on the center of the log, and gently roll it, gradually moving your hands outward, to stretch the dough into a 15-inch log. Place the baguette in a baguette pan. Repeat with the second ball of dough.
• Let the baguettes rise. Cover the baguettes with lightly greased plastic wrap. Let them rise for until they look puffy, 1 to 2 hours. They won’t double in bulk. If you poke the dough with your finger, the dough should slowly spring back but still leave a bit of an indent. If it springs back quickly and completely, let it proof longer.
• Preheat the oven. About 30 minutes before the dough is done proofing, set a cast iron skillet on the floor of the oven, arrange a rack in the middle of the oven, and preheat it to 450°F.
• Score the loaves. Use a bread lame or a sharp, serrated knife, make 4 to 5 diagonal slashes or one long slash down the middle of each baguette.
• Bake the baguettes. Remove the plastic wrap and transfer the baguette pan onto the middle rack of the oven. Wearing oven mitts, carefully pour about a cup of water into the cast iron pan and quickly close the oven to trap the steam. The steam will rise quickly when the water hits the pan. Bake the baguettes for 25 to 30 minutes, or until deep golden brown.
• Cool the baguettes. Remove the baguettes from the pan and cool on a wire rack completely before slicing.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
  
• The nutritional value for this recipe is per loaf. 
• Can I use a stand mixer? You can use a stand mixer to mix the dough if you like, but hand-mixing is sufficient for this recipe.
• To Use Active Dry Yeast: You can substitute 1/2 teaspoon active dry yeast for the instant yeast. With the amount of water in this dough, you don’t actually need to bloom the yeast before adding it to the dough. But if you prefer to check that the yeast is alive, bloom it in about 1/3 cup of the called-for water until the yeast is dissolved and bubbly, about 5 minutes.
• Types of Salt: I use Diamond Crystal kosher salt, which has a light, flaky texture. If you’re using Morton’s kosher salt or sea salt, I recommend reducing the amount to 3/4 teaspoon. 
• How to Store Baguettes: The baguettes are best the day they are baked but can be stored on the counter in a paper bag or beeswax wrap for one to two days. If you won’t be able to finish both baguettes in a day or two, you can keep one fresh and freeze the other. Avoid refrigerating the bread, as it will stale faster.
• How To Freeze Baguettes: Let the baguettes cool completely. Wrap each baguette in two layers of plastic wrap and freeze for up to three months. To defrost, let the wrapped baguettes sit on the counter until they reach room temperature, about 1 to 2 hours. Refresh the crust by baking it for about 5 minutes at 350F. 
• How to Refresh or Re-crisp Stale Baguette: Rinse the whole baguette under water and then bake it in the oven at 325°F for 5 to 7 minutes. This can partially reverse the staling process, softening the crumb and recrisping the crust. It’s best to do this just before you plan to consume the bread since the effects are temporary, and the bread will harden again.
  
• How to Use Fresh Baguettes: While the baguettes are fresh, serve them as an appetizer with some olive oil bread dip or alongside a hearty meal. Baguette slices are perfect for dipping into the flavorful broth of this chicken vegetable soup or for soaking up the spiced tomato sauce on these baked chicken thighs.

Nutrition

Calories: 687.4kcal | Carbohydrates: 143.7g | Protein: 20g | Fat: 1.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.2g | Sodium: 1463.9mg | Potassium: 215.3mg | Fiber: 5.5g | Sugar: 0.5g | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 8.7mg

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The post Easy, No-Knead French Baguettes appeared first on The Mediterranean Dish.

Fresh bread is pretty high up there on the list of high-reward kitchen projects. And the fastest way to get there is with a simple flatbread recipe. Mediterranean cuisine is full of flatbreads—pita, lavash, Tunisian mlewi, Palestinian taboon, and Persian barbari all spring to mind—but what makes this one special is the fact that it’s filled.

A tender, chewy whole wheat dough encases a spiced filling of harissa, lentils, carrots, and fresh mint. Each bite is earthy, a little smoky, and aromatic, thanks to the perfect balance of spices and herbs. Harissa brings a kick of heat.

The vegan filling looks and tastes a bit like a spiced ground meat mixture and you can use it in many ways besides this flatbread. It’s a healthy and flavorful topping for plain rice. Mix it with quinoa or another grain and use it for stuffed peppers or cabbage. Or stuff it into your favorite store-bought pita for an easier filled flatbread that’s almost as good.

The flatbreads are hearty enough to stand alone but versatile enough to pair with a fresh salad or a bowl of soup. They’re especially great for serving alongside a spread of mezze or dipping into creamy hummus.

Ingredients for Stuffed Flatbreads

This flatbread recipe relies on some standard baking ingredients as well as a few fresh ingredients and specialty items for the filling. Here’s everything you’ll need.

• Warm water activates the yeast and hydrates the dough.
• Plant milk adds richness and helps keep the dough tender after cooking. Unsweetened oat milk or soy milk work best.
• Active dry yeast gives the flatbread a lighter, pleasant texture.
• All-purpose flour provides the base structure, ensuring the dough is pliable and easy to roll out.
• Whole wheat flour: Whole wheat flour adds a hearty texture and nutty flavor, complementing the filling.
• Salt: Salt enhances the flavor of the dough and balances the natural nuttiness of the wheat.
• Extra virgin olive oil, used for sautéing, adding a subtle richness to the vegetables and spices. It also helps the flatbreads brown when cooked.
  • TRY IT: Using a high-quality olive oil adds to the flavor profile of any recipe. You can find a selection of olive oils at The Mediterranean Dish shop.
• Onion brings a sweet and savory depth to the filling as it cooks. Yellow onions work best, though you could substitute sweet onions or even leeks.
• Grated carrot adds a natural sweetness and tender texture that balances the spice of the harissa.
• Mint provides a burst of herbal freshness, lightening the overall flavor. Its cooling effect balances the spicy harissa.
• Garlic infuses the filling with its bold, aromatic flavor and savory undertones.
• Harissa paste brings smoky heat and complex spice notes that define the filling. Use purchased harissa or make your own. 
• Lentils form the protein-packed base of the filling. Use cooked brown or green lentils—these break down just enough in the food processor to help the filling stick together without becoming a mushy paste.

How to Make Stuffed Flatbreads 

Making these stuffed flatbreads takes a few steps, but each is simple. You’ll prepare a basic dough, create a spiced and savory filling, and then bring it all together in a hot skillet for a golden, satisfying finish. Here’s how to make them:

• Make the dough. In a small mixing bowl, combine 1/4 cup plus 2 tablespoons warm water, 1/4 cup plant milk, and 1 teaspoon active dry yeast. Set aside while you mix the dry ingredients. In a large mixing bowl, whisk together 1 cup all-purpose flour, 3/4 cup whole wheat flour, and 1/4 teaspoon salt. Add the water mixture and knead in the bowl until a shaggy dough ball forms. Cover and set aside in a warm spot to rise while you make the filling. (About 30 minutes)
• Cook the vegetables. Warm 1 tablespoon olive oil in a 12-inch cast iron skillet set over medium-high heat. Cook 1/4 cup chopped onion and 1/2 cup grated carrot until softened and beginning to brown, about 5 to 8 minutes. Add the 1/4 cup chopped fresh mint, 2 minced garlic cloves, and 1 tablespoon harissa paste and cook just until fragrant, another minute. 
• Make the lentil filling. Add 1 cup cooked or drained and rinsed canned brown or green lentils to the bowl of a food processor and process until a coarse paste has formed. It will resemble clumpy wet sand and hold together when you press a scoop of it in your hand. Add the cooked carrot mixture and pulse until slightly broken down and incorporated, about 5 pulses. Transfer the filling to a bowl. Use a spatula to roughly portion the mixture into four portions in the bowl. 
• Roll out the dough. Divide the flatbread dough into four equal pieces. On a generously floured surface, with a floured rolling pin, roll out the first portion into a rough oval about 12 to 13 inches long. Don’t worry about making a perfect shape. 
• Fill the flatbreads. Portion a quarter of the filling over about half of the dough oval, leaving a half-inch perimeter at the edge. Fold the empty half of the dough over, pressing down gently to seal around the edge. With a floured rolling pin, gently roll out until it’s about 8 inches across. Repeat with the remaining portions of dough and filling.
• Cook the flatbreads. Wipe out the cast iron skillet, and let it preheat over medium-high heat. Brush one side of one stuffed flatbread lightly with olive oil, and place the oiled side down on the hot skillet. Cook until the bottom is well browned in spots, about 2 to 3 minutes. Brush the top side lightly with oil, flip, and cook on the second side, about another 2 to 3 minutes. Set aside on a cutting board, and repeat with the other 3 flatbreads.

Ways to Mix It Up

This recipe is flexible, allowing you to customize the flavors and ingredients based on what you have in your pantry or personal preferences. Whether you want to adjust the filling, swap the spices, or make it more accessible for dietary needs, there are plenty of ways to experiment.

• Change the flour blend: If you prefer a softer dough, you can use all all-purpose flour instead of the whole wheat blend. For gluten-free flatbreads, substitute with a gluten-free all-purpose flour mix and adjust the water as needed.
• Swap the lentils: Don’t have lentils? Use cooked or canned white beans, pinto beans, or red beans instead.
• Try a different spice: Not a fan of harissa? Replace it with plant-based pesto for a different flavor profile that’s still flavorful but not spicy.
• Play with herbs: If fresh mint isn’t available, try cilantro, parsley, or even fresh dill to add herbal brightness to the filling.
• Experiment with vegetables: Grated zucchini or sweet potato can replace the carrots for a new twist. Just make sure to squeeze out any excess moisture from these veggies before cooking.
• Milk: This recipe is vegan, but if you don’t follow a vegan diet, then feel free to use regular dairy milk — 2%, Skim or whole would all work.

What to Serve with Whole Wheat Stuffed Flatbreads

These stuffed flatbreads are a light meal on their own, but the right accompaniments can make them part of a feast.

A fresh cucumber and tomato salad or a zesty tabbouleh would be the perfect counterbalance to the spiced filling. You could also add a dollop of hummus or baba ganoush for dipping, or even pair them with a comforting bowl of lentil soup if you’re craving something heartier.

For dessert, fresh figs drizzled with honey or a slice of baklava would tie everything together with a touch of sweetness.

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Whole Wheat Flatbread Stuffed with Harissa Carrots and Lentils

Stuffed whole wheat flatbreads are a hearty, flavor-packed meal and they’re easier to make than you’d think! These warm, golden flatbreads are filled with a harissa-spiced lentil mixture, then pan-cooked until crisp and delicious. If using dried lentils, make sure to cook them first according to package instructions.

Course Dinner, Entree, Lunch

Cuisine Italian/Mediterranean

Diet Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 268.4kcal

Author Joy Manning

Ingredients

For the dough:

• 1/4 cup plus 2 tablespoons warm water
• 1/4 cup plant milk
• 1 tsp active dry yeast
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 tsp salt

For the filling:

• 1/4 cup cup chopped onion
• 1/2 cup grated carrot
• 1/4 cup fresh mint leaves, chopped
• 2 garlic cloves, minced
• 1 tbsp harissa
• 1 cup cooked brown or green lentils or canned lentils, drained and rinsed
• Extra virgin olive oil

Instructions

• Make the dough. In a small mixing bowl, combine the water, plant milk, and yeast. Set aside while you mix the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and salt. Add the water mixture and knead in the bowl until a shaggy dough ball forms. Cover and set aside in a warm spot to rise while you make the filling. (About 30 minutes)
• Cook the vegetables. Warm the olive oil in a 12-inch cast iron skillet set over medium-high heat. Cook the onion and carrot until softened and beginning to brown, about 5 to 8 minutes. Add the mint, garlic, and harissa paste and cook just until fragrant, another minute.
• Make the lentil filling. Add the cooked lentils to the bowl of a food processor and process until a coarse paste has formed. It will resemble clumpy wet sand and hold together when you press a scoop of it in your hand. Add the cooked carrot mixture and pulse until slightly broken down and incorporated, about 5 pulses. Transfer the filling to a bowl. Use a spatula to roughly portion the mixture into four portions in the bowl.
• Roll out the dough. Divide the flatbread dough into four equal pieces. On a generously floured surface, with a floured rolling pin, roll out the first portion into a rough oval about 12 to 13 inches long. Don’t worry about making a perfect shape.
• Fill the flatbreads. Portion a quarter of the filling over about half of the dough oval, leaving a half-inch perimeter at the edge. Fold the empty half of the dough over, pressing down gently to seal around the edge. With a floured rolling pin, gently roll out until it’s about 8 inches across. Repeat with the remaining portions of dough and filling.
• Cook the flatbreads. Wipe out the cast iron skillet, and let it preheat over medium-high heat. Brush one side of one stuffed flatbread lightly with olive oil, and place the oiled side down on the hot skillet. Cook until the bottom is well browned in spots, about 2 to 3 minutes. Brush the top side lightly with oil, flip, and cook on the second side, about another 2 to 3 minutes. Set aside on a cutting board, and repeat with the other 3 flatbreads.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, lentils, and harissa used in this recipe.
• To make a shortcut version: Stuff the carrot-lentil filling into your favorite store-bought pita for an easier filled flatbread that’s almost as good.
• How to Cook Lentils: This recipe calls for cooked lentils. You can buy them canned or dried. If cooking dried lentils add them to salted boiling water, and let them cook for about 15 minutes until soft. For more information, read this article on How to Cook Lentils. 

Nutrition

Calories: 268.4kcal | Carbohydrates: 54.5g | Protein: 11.5g | Fat: 1.2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 210.6mg | Potassium: 406.9mg | Fiber: 8.3g | Sugar: 2.8g | Vitamin A: 2824.3IU | Vitamin C: 4.4mg | Calcium: 39.9mg | Iron: 4.2mg

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The post Harissa-Spiced Lentil and Carrot Stuffed Flatbread appeared first on The Mediterranean Dish.

Almost every city in the world serves up a comforting street food meant to be enjoyed on the go. In Istanbul you’ll find Pide, and Souvlaki in Athens. In Sicily, you can hardly take a few steps down a street or alleyway without running into a motorized cart piled high with thick, square slices of sfincione.

Students and local workers on their breaks flock to the carts to get their fill of the affordable Sicilian pizza. While toppings can vary slightly depending on the baker, authentic versions almost always include softened onions, and a dusting of bread crumbs that result in a slightly crispy finish, transforming the sauce into an irresistible deep reddish brown hue.

Like Greek Ladenia, sfincione’s focaccia-style crust has just the right amount of structure to hold up to the generous toppings while also offering a satisfyingly soft and chewy texture. The most unique part of Sicilian sfincione, though, is the topping. Unlike most pizzas, sfincione does not typically feature a thick layer of melted cheese. Instead, it’s topped with a layer of grated pecorino, adding a pleasant grassy and salty flavor.

When the Christmas holiday season arrives, sfincione is presented at family feasts. It’s a tradition that goes back hundreds of years, along with other holiday staples like panettone sweet bread and torrone (almond nougat). No matter the time of year, you’re sure to enjoy this humble yet tasty dish!

History of Sfincione

The origins of Sfincione can be traced to 17th century Palermo, when Monsù chefs working for Prince Giuseppe Branciforte di Butera reinterpreted the dish developed by nuns of the monastery of San Vito with local ingredients, notably substituting the béchamel and giblets for tuma (a mild semi-soft cheese) and anchovies.

Today—and since the end of World War II when the price of tomatoes dropped—the traditional sfincione you’ll find in Sicily features an anchovy and onion Pomodoro sauce, pecorino cheese, and the hallmark breadcrumb topping.

Travel to New York, though, and you’ll find yet another interpretation of sfincione, commonly known as “Sicilian-style pizza.” The New York variety is closer to Detroit-style pizza, and is usually topped with marinara sauce and mozzarella cheese.

What is in Sfincione Sicilian Pizza?

This traditional Sicilian pizza comes together using pantry staples and a few surprising ingredients, resulting in textures and flavors that will have you skipping delivery.

Dough

• Active dry yeast: This quick-activating yeast helps to create the signature airy sfincione crust.
• White sugar: Adding a small amount of sugar to the sauce balances the acidity and bitterness of the tomatoes.
• 00 flour: Also called “double zero flour,” this has a slightly higher protein content that helps create the spongy texture and a finer grain which results in a crispier crust. If you can’t find, all purpose flour will work.
• Semolina flour: Semolina flour is essential for creating a dough that is easy to stretch by hand because of its high protein content that helps to develop the gluten.
• Fine salt: Adding salt to the dough adds flavor while supporting the structure of the dough. Only a touch of salt is added to the sauce to complement the saltiness of the anchovies.
• Extra virgin olive oil: Olive oil is found within every component of sfincione, from the crust to the sauce, helping to achieve a smooth dough, bringing a creamy consistency to the sauce, and creating a golden crust.
  • RECOMMENDED FOR THIS RECIPE: Buttery and rich Italian Nocellara. 

Marinara Sauce

• Anchovy filets: Adds a distinct umami profile and salty quality.
• Yellow onion: The onions are softened to create a silky texture in the sauce.
• Garlic: Crushed garlic infuses the sauce with a pungent, almost spicy, flavor that mellows as it cooks, transforming into soft and sweet notes.
• Whole peeled San Marzano tomatoes: San Marzano tomatoes are grown in rich volcanic soil in Southern Italy, resulting in a well-balanced flavor and a meaty yet delicate texture.
• Fresh basil leaves: Add an aromatic quality with a distinct sweet profile to the sauce.
• Pecorino cheese: This salty sheep’s milk cheese enhances the umami-rich anchovies.
• Dried oregano: This quintessential herb adds an earthy, floral quality to the topping.
• Plain bread crumbs: A sprinkling of bread crumbs absorbs the sauce, creating a thick and slightly crunchy finish.

How To Make Sfincione Sicilian Pizza

Once you master the crust, which isn’t hard to do, the rest comes together quickly, making it a relatively easy, yet impressive dish. In a few simple steps, you’ll be on your way to enjoying this Sicilian-style pizza. The hardest part is waiting for it to be ready to eat!

Make and Rest the Dough

• Activate the yeast: In a small bowl, whisk together 2 1/2 teaspoons active dry yeast, 1 teaspoon sugar, and 3 tablespoons warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough: In a large mixing bowl, whisk together 3 cups 00 flour, 1 cup semolina flour, and 2 teaspoons sea salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add 3 tablespoons olive oil and remaining 1 1/2 cups water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough: Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball. 
• Rest: Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Prepare the Sauce

• While the dough is resting, prepare the sauce. Add 2 teaspoons olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, add 8 minced anchovies, 1 crushed garlic clove, and 1 diced yellow onion. Saute until fragrant, about 1 minute. Add 2 tablespoons of water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes: Place 1 (28-ounce) can of whole peeled San Marzano tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.) 
• Simmer: To the pan, add the processed tomatoes, 1 teaspoon sea salt, 2 teaspoons white sugar, and 2 to 3 torn basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready: Preheat the oven to 400°F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides. 
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione: If the dough shrunk slightly, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on 3/4 cup freshly grated pecorino cheese, followed by 1 1/2 teaspoons dried oregano, and finally 2 tablespoons bread crumbs on top.
• Bake the pizza: Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve: Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Ways to Mix it Up

Sfincione is essentially a pizza. And, like most pizzas, you can add almost any traditional pizza topping and enjoy delicious results. Some traditional recipes also call for a layer of cubed caciocavallo cheese under the sauce or even more anchovy filets as a topping. Some toppings that pair nicely with the flavors in the sauce include:

• Green or black olives or capers.
• Flaked oil-packed yellowfin tuna. (Tuna is great on pizza and it is common in Southern Italy.)
• Fresh herbs or greens, like arugula (add just before serving).

What to Serve with Sfincione

Sfincione boasts a thick crust and generous toppings, making it satisfying as a meal all on its own. But to serve it as an appetizer or as part of a meal with several courses, consider cutting the sfincione into smaller slices and serving it with some light Italian sides and desserts. Some of my favorites include:

• Prosciutto e Melone (Prosciutto and Melon)
• Lemon Parmesan Lettuce Salad Recipe
• 2-Ingredient Lemon Sorbet (Sorbetto al Limone)

Leftovers And Making Ahead

It’s doubtful that there will be any leftovers, but if you and your family or guests find yourselves too stuffed to polish off this rectangular pizza, or are just saving room for some Italian sweets, here’s the best way to store and reheat any leftovers:

• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

More Styles of Pizza

Entree

Grilled Pizza with Tomato and Mozzarella

Entree

Tuna Pizza with Onions and Black Olives

Spanish

Veggie Pizza with Romesco, Mushrooms, and Artichoke Hearts

Appetizer and Mezze

Sheet Pan Phyllo Pizza (Crispy Pizza Dough)

Browse all Mediterranean recipes. 

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Sfincione Sicilian Pizza

This Sicilian-style pizza is a street food staple and a fixture at Christmas feasts. The airy focaccia-like crust is topped with a rich tomato sauce and unique layered topping.

Course Bread, Entree

Cuisine Italian, Italian/Mediterranean

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Rising Rime 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 386.2kcal

Author Candace Nagy

Ingredients

For the Crust

• 2 1/2 teaspoons (10 grams) active dry yeast
• 1 teaspoon (5 grams) white sugar
• 1 1/2 cups plus 3 tablespoons warm water, divided
• 3 cups (400 grams) 00 flour
• 1 cup (110 grams) semolina flour
• 2 teaspoons (10 grams) sea salt
• 3 tablespoons extra virgin olive oil, plus more for greasing

For the Marinara Sauce

• 2 teaspoons extra virgin olive oil
• 8 oil-packed anchovy filets, minced
• 1 large garlic clove, crushed with the side of your knife and peeled
• 1 small yellow onion, diced
• 2 tablespoons water
• 1 28-ounce can whole peeled San Marzano tomatoes
• 1 teaspoon sea salt
• 2 teaspoons white sugar
• 2 to 3 fresh basil leaves, torn

For Topping

• 3/4 cup freshly grated pecorino cheese
• 1 1/2 teaspoons dried oregano
• 2 tablespoons plain bread crumbs

Instructions

Make and Rest the Dough

• Activate the yeast. In a small bowl, whisk together the yeast, sugar, and 3 tablespoons of the warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough. In a large mixing bowl, whisk together the 00 flour, semolina flour, and salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add the olive oil and remaining water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough. Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball.
• Rest. Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Make the Marinara Sauce

• While the dough is resting, prepare the sauce. Add the olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, Add the anchovies, garlic, and onion and saute until fragrant, about 1 minute. Add the water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes. Place the tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.)
• Simmer.To the pan, add the processed tomatoes, salt, sugar, and basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready. Preheat the oven to 400*F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides.
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione. If the dough has shrunk, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on the cheese, followed by the oregano, and finally the bread crumbs on top.
• Bake the pizza. Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve. Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• Yes, you use all of the sauce! It seems like a lot but it reduces during baking. And since the dough is thick compared to say a NY-style pizza, it really benefits from the heavy sauce.
• A note about flour. This recipe calls for OO flour, which is worth seeking out, however, if you can’t find it you can swap in All purpose flour.
• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

Nutrition

Calories: 386.2kcal | Carbohydrates: 60.8g | Protein: 13.3g | Fat: 10.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.6g | Cholesterol: 13.2mg | Sodium: 1291.5mg | Potassium: 341.5mg | Fiber: 4g | Sugar: 4.7g | Vitamin A: 168.6IU | Vitamin C: 10.9mg | Calcium: 162.7mg | Iron: 4.7mg

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This delicious and easy börek recipe is one of my family’s all-time favorites. In Turkey, this cheese-filled phyllo pastry is made in home kitchens and offered in börekci shops all year around. 

Börek, also spelled “borek,” is the general word for the typically savory pastries with fillings. There are various types of börek in Turkish cuisine. In muska böreği, the filling is wrapped to make a triangle. In kol böreği, the filling is rolled into phyllo sheets and then coiled into a round. There is also sigara böreği, herby cheese phyllo rolled into individual tight cigar shapes, another childhood favorite of mine.

This borek recipe is easy even with its impressive layers of crispy, flaky phyllo dough, golden sesame topping, and creamy cheese filling. You don’t need to roll them individually, and there’s no specialty equipment required.

It was often on our tables when I was a child. The mesmerizing smells of it would greet me as I returned from school, and I couldn’t wait to take a bite as my after-school snack. It’s delicious warmed up or at room temperature, making it a great on-the-go snack or party appetizer. Plus, it’s easy to prepare ahead and even freezes well. 

Where is Borek From?

There are several theories as to the origin of börek. Nomadic Turks that lived in Central Asia before the 7th century made yufka, a thin, unleavened flatbread or dough commonly used in Turkish cuisine to make both Borek and Baklava. This turned into various forms of stuffed borek pastries with fillings. Some sources suggest the name may have been derived from the Persian burak. Another theory suggests it is a descendant of the Byzantine (Eastern Roman) placenta, a baked layered dough with cheese. 

Börek was an important category of food during the Ottoman Empire. In fact, there was dedicated kitchen staff at the Topkapı Palace whose sole job was to make börek for the Sultan and the palace. Börekci shops have dotted around Istanbul ever since.

The Ottoman Empire covered a huge geography from the Balkans to the Eastern Mediterranean, Caucasus, Northern Africa, and beyond. There were many culinary influences with the interactions of ethnic communities within the empire.

You can see variations of börek throughout this geography. For instance, it is referred as burek in former Yugoslavia, byrek in Albania and Kosova, and boureki in Greece. One can say that it is a shared culinary heritage with variations throughout this geography.

What is in Turkish Borek? 

Traditionally, the fresh yufka sheets are used at home, though store-bought phyllo sheets work well too. Fresh, earthy spinach is lovely combined with the cheese in the filling, and I encourage you to use up the cheese you have on hand.

• Phyllo sheets: Although traditionally thin, fresh yufka sheets are used to make börek, phyllo sheets work great too. Make sure to thaw phyllo sheets as per package instructions, and once opened, keep the sheets under a slightly damp towel so they don’t dry out.
• Olive oil: My choice of fat to flavor, reflecting the healthy Mediterranean diet that the Turkish cuisine follows. You can find high-quality extra virgin olive oils at our shop. 
• Egg: Eggs add a lovely golden glaze on top of the börek and flavor the brushing mixture beautifully.
• Sesame seeds: White and black sesame seeds add a lovely crunch and flavor to the topping.
• Spinach leaves: Wholesome spinach adds freshness, color, and flavor. 
• Turkish taze kaşar or grated medium white cheddar: Cheddar adds a lovely, melting creamy flavor. Feel free to use other cheese you have on hand.
• Turkish beyaz peynir or feta: Crumbly, salty and tangy feta (or beyaz peynir) is delicious in börek and a traditional choice. Make sure to drain its excess liquid.
• Sea salt and freshly ground black pepper: Salt is the extractor of flavor. Black pepper adds earthiness, piney notes, and mild heat.
• Whole milk: Whole milk adds a lovely flavor, and creaminess, and keeps phyllo sheets moist.
• Sparkling water: Sparkling water adds a delicious crispiness and helps puff the pastry slightly.

How to Make Borek 

To make borek, layered phyllo sheets are brushed with the olive oil and milk mixture, then the filling is added, followed by more layering. Finally, it is baked. It is so easy to make this tray version of börek, and it always brings smiles! 

Make the Filling and Base

• Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
• Soften the spinach. To a large bowl, add 8 ounces of chopped spinach and 2 tablespoons olive oil. Season with salt and pepper to taste. Use your hands to combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it, and infuses the flavors. Mix in 1 beaten egg and 7 ounces of crumbled feta and grated cheddar.
• Make the Egg and Milk Mixture. In a small mixing bowl, combine 1 beaten egg, 1/2 cup milk, 1 tablespoon olive oil, and 1/3 cup plain sparkling water. Season with salt and pepper to taste. 
• Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Cover with a damp dish towel to prevent drying. Cut the sheets to fit into your baking dish. Save the smaller-size scraps as you go. 
• Make a flaky phyllo base. Divide the sheets into two piles – this will help you know when you’re halfway through. Place two big sheets in the greased dish and brush with a thin layer of the Egg and Milk Mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the Egg and Milk Mixture every two layers until you have used half of the sheets. 

Fill, Layer, and Bake

• Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in. 
• Soak the Börek. Slice the börek into 12 rectangles and let the egg and milk mixture penetrate all through the slices for a minute or so. Brush the top with one beaten egg and sprinkle with 2 tablespoons white sesame seeds and 1 tablespoon black sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
• Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.

Ways to Mix it Up

Any vegetables, cheese, and olives can be börek filling. It is a great way to use up ingredients you have on hand. Ground meat sautéed with onions can make a lovely filling too. Here are some ideas to make this borek recipe your own:

• Mashed potato and caramelized onion filling: This is a great way to finish up leftover mashed potatoes. Sauté 2 finely chopped large onions until start to caramelize, then combine with mashed potatoes, chopped parsley, seasoning, some warming cumin, and perhaps Aleppo pepper.
• Herb and cheese or olive filling: Use up any fresh herbs you have on hand. For instance, chopped parsley, and fresh mint, perhaps combined with other greens and spring onions. Also add cheese like grated mozzarella, crumbled feta, or cheddar. Avoid soft cheeses or cream cheese, which would melt and make the phyllo dough soggy. Alternatively, chop a handful of pitted olives here for a fragrant, herby filling.
• Ground meat and onion filling: Ground meat and onions make a delicious filling too. Sauté finely chopped onions for 10-12 minutes, then add ground meat and season with Aleppo pepper, salt, and pepper. Cook for 15 minutes or so. Add chopped parsley for freshness and you have a lovely filling there.

What to Serve with Borek

You can also enjoy this borek recipe as part of your brunch, lunch as an appetizer, or even as a light supper with a nice salad on the side, like a simple Cucumber Tomato Salad. Or the creamy Cacık dip of chopped cucumbers in yogurt with dried mint–similar to this Creamy Cucumber Salad, is great with this börek recipe too. 

I love how versatile this börek is; you can have a slice for breakfast, brunch, or a snack. It can be a lovely appetizer, as part of your entertaining buffet, or a light lunch with a salad aside. We Turks enjoy börek with a cup of black tea, which we call çay. It also makes the perfect picnic food and is great for packed lunches —always a good time to have a slice of börek!

How to Store, Freeze, and Reheat Börek

This börek is great to prep ahead. You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly. Reheat from frozen 400°F for 8–10 minutes.

More Savory Phyllo Pastry Recipes

Appetizer and Mezze

Sigara Boregi (Turkish Cheese Rolls)

Greek

Greek Tiropitakia (Feta Hand Pies)

Greek

Spanakopita Recipe (Greek Spinach Pie)

Moroccan and Tunisian

Tunisian Brik au Thon (Phyllo Stuffed with Potato, Tuna, and Egg)

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Turkish Borek Recipe

This delicious and easy Ispanaklı Peynirli Börek, is one of my family’s all-time favorites; it is cooked at homes as well as offered in börekci shops in Istanbul and across the country. Spinach and cheese makes a delightful filling–and even the fussiest children, I am told, love this börek! I use a mixture of beyaz peynir, our creamy feta and medium cheddar (or Turkish kaşar) in the filling; you can use up other cheese you have too.

Course Breakfast, Entree or Side Dish

Cuisine Turkish

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 292.9kcal

Author Ozlem Warren

Ingredients

For the Crust

• 1 (16 ounce) package phyllo dough, thawed if frozen
• Extra virgin olive oil, for greasing
• 1 medium egg, beaten
• 2 tablespoons white sesame seeds
• 1 tablespoon black sesame seeds

For the Filling

• 8 ounces spinach leaves, roughly chopped
• 2 tablespoons extra virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1 medium egg, beaten
• 7 ounces medium cheddar or Turkish taze kaşar, grated
• 7 ounces feta cheese or beyaz peynir, drained and crumbled

For the Egg and Milk Mixture

• 1 egg, beaten
• 1/2 cup whole milk
• 1 tablespoon extra virgin olive oil
• 1/3 cup sparkling water
• Sea salt
• Freshly ground black pepper

Instructions

• Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
• Soften the spinach for the filling. To a large bowl, add the spinach and olive oil. Season with salt and pepper to taste. With clean hands, go hands-on and combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it in size, and infuses the flavors.
• Make the filling. Add the beaten egg and the cheeses and give everything a good mix.
• Make the Egg and Milk Mixture. In a small mixing bowl, combine the beaten egg, milk, olive oil and sparkling water. Season with salt and pepper to your taste.
• Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Dampen a clean dish towel or a couple of paper towels and use as a cover for the phyllo so it doesn’t dry out. Cut the sheets to to fit into your baking dish. Save the smaller-size scraps as you go.
• Make a flaky phyllo base. Divide the sheets into two piles – this will help you know when you’re half way through. Place two big sheets in the greased dish and brush with a thin layer of the egg and milk mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the egg and milk Mixture every two layers until you’ve used half of the sheets.
• Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in.
• Let the phyllo dough soak up the liquid. Slice the börek into 12 rectangles and wait a minute or so for the egg and milk mixture penetrate all through the slices. Brush with the remaining beaten egg and sprinkle with the sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
• Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• To thaw phyllo dough: Leave wrapped in its package. Remove from your freezer and thaw in your refrigerator overnight. Bring it to room temperature before using.

• What size phyllo dough should I get? You will cut the dough to fit your baking dish, so just be sure to so just be sure to get sheets larger than your 8 x 12 dish.
• Getting ahead and freezing: You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly, for up to 3 months. Reheat from frozen at 400°F until warmed through, 8–10 minutes.
• Don’t worry if the phyllo dough cracks or tears as you go, it will all work out in the end!

Nutrition

Calories: 292.9kcal | Carbohydrates: 22.6g | Protein: 11.5g | Fat: 17.4g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.6g | Trans Fat: 0.01g | Cholesterol: 73.4mg | Sodium: 515.3mg | Potassium: 196.4mg | Fiber: 1.4g | Sugar: 0.7g | Vitamin A: 2083.8IU | Vitamin C: 5.3mg | Calcium: 259.8mg | Iron: 2.4mg

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