Burek Rolls with Mushroom Filling and Pistachio Yogurt Sauce

If you're in search of a crispy snack for a party or a savory treat for your afternoon tea, this recipe with sautéed mushrooms and pistachio yogurt sauce is a must-try!

INGREDIENTS

5 sheets of Baklava PHYLLO

MIXTURE FOR BAKLAVA PHYLLO LAYERS

1 cup milk

1 egg

2 tablespoons melted butter

FOR THE FILLING

200 gr. Mushrooms

1 Onion (finely diced)

4 tablespoons of sunflower oil

1/2 teaspoon of black pepper, allspice

Salt

FOR THE GLAZE

1 egg

For this pastry, I start by preparing the filling. After thinly slicing the mushrooms and dicing the onion, I sauté them on high heat with oil and spices.

Once it's done cooking, I turn off the stove and let it cool. Meanwhile, I take each sheet of yufka, moisten it with the mixture, and layer them one on top of the other. Then, I add the filling in the center and roll it up into a log. I beat an egg in a bowl and brush it over the top.

Next, I bake it in a preheated oven at 180°C until it turns a light golden brown.

While it’s baking, I prepare the sauce by mixing pistachios with yogurt.

If you prefer, you can substitute the pistachio sauce with a spicy yogurt sauce or a tomato sauce.