Baked Rice Pudding
Creamy milk-and-rice pudding with an unevenly browned top, chilled in individual oven-safe bowls.
Last updated:
Pumpkin and Walnut Börek
Balkabaklı Cevizli Börek
A sweet spiral of crisp yufka filled with finely grated pumpkin, walnuts and cinnamon, finished with powdered sugar.
- Prep
- 30 min
- Cook
- 40 min
- Rest
- 30 min
- Total
- 1 hr 40 min
- Servings
- 8
Ingredients
- 3 Fresh round börek yufka
- ½ cup Neutral vegetable oil (sunflower oil)
- 1 lb Pumpkin
- ½ cup Granulated sugar
- 1 ½ cups Walnut kernels
finely ground
- 1 tsp Ground cinnamon
- ¼ cup Powdered sugar
for dusting after resting
Equipment
Use a large round baking pan that holds the filled yufka rolls in one spiral without compressing them. A pastry brush helps distribute the measured oil.
Method
Heat a convection oven to 350°F. Brush the base and sides of a large round baking pan with a little of the measured oil. Choose a pan that lets the coiled rolls sit together without being tightly compressed.
Peel and seed the pumpkin if needed, then finely grate it. Combine it with the measured finely ground walnuts, granulated sugar and cinnamon in a bowl.
Cut each yufka in half to make six semicircles. Brush each piece with some of the measured oil. Divide the filling evenly among the pieces, spreading it across the pastry while leaving the edges clear. Fold the side edges inward and roll each piece into a long filled roll.
Coil the first roll inward and place it in the middle of the prepared pan. Wrap the remaining rolls around it, continuing the spiral until all the rolls are in the pan. Brush the top with the remaining measured oil.
Bake for 35–40 minutes, until the pastry is golden and the pumpkin filling is tender.
Golden pastry with tender pumpkin filling.
35–40 min
Let the börek rest at room temperature for 30 minutes. Dust with the measured powdered sugar, then cut into eight portions and serve.
30–30 min
Cooking guidance
Finely grated pumpkin, walnuts and cinnamon make a sweet filling for this coiled yufka börek. The pastry bakes golden around a tender filling, then rests before it is dusted and sliced.
Use fresh, pliable börek yufka so the filled rolls bend into a spiral without breaking. Serve the sliced börek on its own or with tea.
Use the measured oil for the pan, the inside of the yufka and the top; no additional oil is included.
The pumpkin is finely grated and used raw in the filling.
Let the baked börek rest before dusting and slicing.
Related recipes
Bread Pudding with Clotted Cream
A porous, golden-brown bread absorbs plain sugar syrup and is served in wedges with buffalo-milk clotted cream. The bread is baked and dried before its final stovetop cooking.
Dolaz
Kayseri’s finely textured flour-and-molasses dessert, cooked with butter and spread on a shallow dish. Served warm with walnuts, it is a simple sweet for winter evenings.
Kunafa
Crisp buttered kadayıf surrounding melting unsalted cheese, finished with syrup and pistachios.
Milk and Rose Dessert
Delicate starch sheets soaked in sweet milk, layered with walnuts and finished with pistachios and pomegranate.
Pistachio Pastry
Paper-thin pastry folds around pistachios, kaymak and sugar, then bakes until golden and crisp. The handmade dough rests before stretching, while melted clarified butter enriches the delicate layers.
Pumpkin Dessert
Pumpkin slowly cooked in its own syrup, lightly browned in the oven and finished with double-roasted tahini and walnuts.
Semolina Halva
Golden toasted semolina and pine nuts, finished with sweetened milk and shaped while warm.
Syrup-Soaked Fried Dough
Small golden balls of yeast dough fried and briefly dipped in cooled lemon syrup, with a light dusting of cinnamon.
Toasted Flour Halva
Un helvası is a soft, spoon-shaped sweet made by toasting flour in butter before adding a simple syrup.
Turkish Bread Pudding with Clotted Cream
A dried ekmek kadayıfı base slowly soaked with caramel syrup and served with kaymak.