I’m not giving any secrets away by telling you that in Melbourne’s Queen Victoria Market there is a small stall in the deli quarter which is home to some of the best boreks around. Run by a group of ladies, who everyday pump out hundreds of cheese and spinach, spicy potato, and lamb filled pockets, there is a perpetual huddle of locals and tourists alike who hand over their 3 dollars in return for a warm white paper bag that houses a fresh handmade borek.
It is, however, two stalls up that you will find the cherry boreks. Wrapped in crisp filo pastry and much smaller than their rival counterparts, these little sweet treats are only for if you have room after the savoury versions!
Of course, not everyone has the Vic market on their doorstep – this version of the delicious cherry borek is simple and easy to prepare – and is a little taste of Eastern Europe, via Australia. Serve at home with a little cream for a moment of decadence.
Prep time: 40 minutes
4 sheets filo pastry
4 tsp sugar
600g sour cherries
icing sugar for dusting
Pre heat oven to 180 degrees Celsius.
Separate four sheets of filo and, individually, fold each in half – not lengthways.
Strain the cherries through a sieve, and along the shortest side of the folded pastry place a double line of cherries (about 150g per filo sheet). Sprinkle 1 tsp of sugar over the cherries before rolling up in the filo like a long cigar.
Repeat with each sheet of pastry until you have four rolled cigars.
Place onto a flat baking tray and place in the oven for 20 minutes or until the tops are golden. Turn the boreks over halfway through cooking so both sides crispy up nicely.
Dust with icing sugar and serve immediately.
A dollop of sweetened mascarpone.
Reduce the juice from the cherry jar with a little sugar and pour over hot boreks.