Puf börek, made by filling layered dough with a sautéed minced meat filling and folding it into a triangle shape, gains a crispy, layer-upon-layer rising structure when baked in the oven. It's a hearty pastry served hot at guest tables.
Lightly knead the flour, cold butter, yogurt, water, and salt into a smooth dough; cover and rest in the refrigerator for 20 minutes.
Sauté the grated onion together with the ground meat until the liquid evaporates, season with salt and black pepper, and set aside to cool.
Roll out the dough thin and cut into triangular pieces, place some of the cooled filling in the center of each piece, and fold to close.
Brush the tops with egg yolk and bake in a preheated 200-degree oven until the layers puff up golden brown.
Important: Do the folding quickly before the dough warms up, or the layers can stick together and not rise properly. Allergens: contains wheat (gluten), milk and dairy, egg.
Chilling the filling thoroughly before adding it to the dough lets you shape the fold without the butter melting.
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