Crispy Gluten-free Vegan Cheese Börek

For the filling:
Dry tofu as well as you can with a towel. Cut into 3-4 pieces and place in the food processor. At first it will be crumbly but process it for a few minutes until it reaches a pasty consistency. Once it reaches this consistency, add cashews until well-mixed, then add basil, dill, salt and lemon juice.

For the rice papers:
Take a bowl or a pan and fill it with warm water. Place a dry, clean towel next to it.

Take the first rice paper and place it inside the bowl, for approximately 15 seconds until paper is softer. Make sure your hands are in contact with the rice paper at all times to prevent it from folding because of the temperature.

Once paper has softened, place it on a clean, dry towel. Pour a heaped tablespoon of the filling onto the paper, close to one of the edges of the paper. With your fingers, try to mold it to be somewhat linear and with equal proportions all across the surface you smeared it upon.

Fold the margin of the rice paper on the filling and then fold the two lateral margins on each side of the filling. Roll the paper until it covers the entire mold. Make sure it is tightened on all sides.

Preheat oven to 200ºC (392ºF). Brush all sides of the Börek with oil and spread sesame seeds on top. Place the böreks in an oven pan lined with parchment paper and bake for 10 minutes. Flip and bake another 10 minutes. After that, flip again for 3–5 minutes until they turn slightly golden in color.