Crispy borek filled with melty Hungarian kashkaval — a beloved party favourite.
Ingredients:
- 200g Nora Hungarian kashkaval, grated
- Yufka / filo pastry sheets
- 1 egg and oil for brushing
- Chopped parsley
Method:
1. Mix the grated kashkaval with the parsley.
2. Spread the filling on the pastry and roll into fingers.
3. Brush with egg and arrange on a tray.
4. Bake at 190°C until golden and crisp; serve hot.
