Turkish Water Pastry with Cheese and Parsley

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A beloved Turkish specialty where paper-thin sheets of fresh dough are briefly poached in salted water, then layered with crumbled feta and parsley before being baked until lightly golden. Each bite is tender yet structured, with crisp edges and a custardy interior that sets this dish apart from any phyllo pastry.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 3 gSugar
• 17 gProtein
• 620 mgSodium
• 210 mgPotassium
• 220 mgCalcium
• 2.6 mgIron
• 8 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the dough

• 4 cups (520 g) all-purpose flour, plus extra for dusting
• 2 large eggs
• 1 1/2 tsp fine sea salt
• 1 1/4 cups (300 ml) lukewarm water
• 1 tbsp olive oil

For the cheese filling

• 14 oz (400 g) Turkish white cheese or feta, crumbled
• 1 1/2 cups finely chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• 1/2 cup (120 ml) whole milk

For assembly and brushing

• 8 tbsp (115 g) unsalted butter, melted
• 1 cup (240 ml) whole milk
• 1 tbsp coarse salt for the boiling water

Directions

1. Make the dough: whisk flour and salt in a large bowl, make a well, add eggs, water, and olive oil, then knead for 10 to 12 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Bring a wide pot of water to a gentle boil and add 1 tablespoon coarse salt. Divide rested dough into 8 equal balls and roll each on a floured surface into a thin round about 12 inches (30 cm) across, almost translucent.
3. Poach each sheet in the boiling water for 30 to 45 seconds, lifting with a slotted skimmer, then transfer immediately to a bowl of cold water to stop the cooking. Drain and lay flat on a clean kitchen towel; pat gently to remove excess moisture.
4. Make the filling: combine crumbled cheese, parsley, beaten eggs, and 1/2 cup milk in a bowl and mix gently without overworking.
5. Preheat oven to 375°F (190°C). Grease a 9×13 inch (23×33 cm) baking dish with some of the melted butter. Place one dough sheet in the dish and brush with butter. Repeat with 4 more sheets, brushing each with butter.
6. Spread the cheese and parsley filling evenly over the fifth layer. Top with the remaining 3 sheets of dough, brushing each layer generously with butter, and pour the 1 cup of milk evenly over the top.
7. Score the top into 8 to 10 squares with a sharp knife, drizzle any remaining butter over the scored lines, and bake for 30 to 35 minutes until the top is pale golden and the liquid has been absorbed.
8. Let the pastry rest at room temperature for 15 minutes so the layers set, then re-cut along the scored lines and serve warm or at room temperature.

Cook’s Notes

• Keep your work surface and rolling pin lightly floured; the dough sheets should be thin enough that you can almost see your hand through them.
• Work quickly when poaching and rinsing the sheets so they do not turn gummy or stick together.
• Turkish beyaz peynir gives the most authentic flavor, but a mix of feta and ricotta mimics its mild saltiness and creamy texture.
• Traditionally the pastry is cut and served with a side of plain yogurt and a sprinkle of sumac or red pepper flakes.
• Leftovers reheat well in a 325°F oven for 10 minutes; microwave heating can make the layers rubbery.

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