Kibkom North Cyprus Forum

Most of the supermarkets here sell ready made pastry dough(Yufka) in the chilled section-but what sort of pastry is it?-Filo,puff or regular shortcrust?
Also,I see ready made frozen Puff pastry sheets(milfoy), but not blocks-I have looked in all the main supermarkets but have only ever found the blocks in the south.
Any help would be appreciated thanks.

Supreme has had short crust and puff in blocks in the past. Haven't looked lately though.

Yufka is more like filo. The frozen milföy here is full of transfats and does not taste nice. Good puff pastry is made with butter, and the milföy that boasts a butter content has an oh so generous 1 per cent!

I make pastry to order for people, but am not able to at the moment because of an ankle injury.

You will find that as soon as the blocks of frozen puff/shortcrust pastry are in, they sell like hot cakes. I bought my last lot from Tempo (East of Girne) and bought 6 packs, because I knew I wouldn't get anymore for months.

Philoz.
This is ready cooked pastry which the locals use to make Sigara Borek ( spelling ) a type of spring roll, not much use for anything else.

fatouche - giving away the secrets of making puff pastry? I never realized that I had to use my feet - lol.

Ha ha! Try rolling and folding dough hopping around with crutches!

Ha ha! Try rolling and folding pastry while juggling crutches!

Philoz, the pastry used for Borek is a type of filo pastry.

Would a tall bar stool solve the problem? Sit and fold and roll and relax, etc, etc. Only a thought but probably best to relax totally and enjoy the mild weather. Take care and get well soon.

Bertie.

Like Fatouche I am also a trained pasty chef, Yufka is no were like Filo paste. yufka is already cooked and filo is uncooked and needs to be kept in the freezer or the fridge. there is are very little for yufka, but there are lots of recipes for filo.
I agree with Fatouche standing rolling and turning puff paste is not for the faint hearted, and without going to a posh shop in the UK it is always made with transfats and industrial shortening and is never turned, it is rolled and cut and placed on top and rolled and cut again by large machines till they have required the number of ( Turns ) required. I used to deal with a company called Northern Foods, one of the largest produces of industrial puff paste.

Thank you for being so informative

It's not really pastry weather now but over the winter I turned to making my own rough-puff pastry - a lot simpler than puff pastry and actually we prefer it on steak pies etc. Unlike short pastry too, there is no rubbing in to be done it's so quick and delicious. Mel, would you recommend a fine flour for this as strong bread flour would tend to be tougher?

I use strong flour in my rough puff pastry; if it's good enough for Gordon Ramsay, it's good enough for me.

As fatouche has already mentioned any good strong flour ie bread flour.

Thanks for help and advise