Rose börek, made by wrapping strips of thin yufka with a cheese filling and curling them into the shape of a rosebud, is a staple of guest tables with its eye-catching appearance. Baked in the oven, it gains a crispy outside and soft inside.
Mix the crumbled white cheese with grated kaşar cheese and finely chopped dill.
Whisk together the egg, milk and oil in a bowl.
Cut the phyllo sheets into long strips and dip them lightly in the soaking mixture.
Spread a thin line of the filling along each strip, then roll the strip up to form a rose shape.
Arrange the roses on the tray, brush with egg yolk and sprinkle with sesame seeds if desired; bake in an oven preheated to 190 degrees until golden brown.
Important: Don't wrap the phyllo strips too tightly, or the rose shape can open up and lose form while cooking. Allergens: contains wheat (gluten), milk and dairy, egg.
Lightly moistening the strips before rolling them keeps the rose shape holding better while baking.
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