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Loading...Su böreği is a beloved Turkish pastry made from paper-thin sheets of dough rolled by hand and layered with a salty feta filling and fresh parsley. This version uses a simple water-and-flour dough that produces silky, tender layers once baked golden. It is a centerpiece of Turkish breakfast tables and tea-time spreads across Anatolia.
Prep Time30 mins
Cook Time40 mins
Total Time70 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 24 gFat
- 12 gSaturated Fat
- 36 gCarbs
- 1.5 gFiber
- 2 gSugar
- 13 gProtein
- 580 mgSodium
- 175 mgPotassium
- 220 mgCalcium
- 2.5 mgIron
- 8 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the dough
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 1 tsp fine sea salt
- 1 large egg
- 2 tbsp olive oil
- 1 cup (240 ml) warm water, as needed
For the cheese filling
- 10 oz (280 g) feta cheese, crumbled
- 1 cup fresh flat-leaf parsley, finely chopped
- 1 large egg
- 1/2 cup (120 ml) whole milk
For assembling and brushing
- 1/2 cup (115 g) unsalted butter, melted
- 3 tbsp olive oil
- 1 egg yolk whisked with 1 tbsp milk, for glaze
Directions
- Make the dough: whisk flour and salt in a large bowl, then add the egg, olive oil, and enough warm water to bring the dough together. Knead on a floured surface for 8 to 10 minutes until smooth and elastic, then cover and rest at room temperature for 30 minutes.
- Divide the rested dough into 8 equal balls and keep them covered with a damp cloth while you work so they do not dry out.
- Roll each ball on a generously floured surface into a very thin sheet about 12 inches (30 cm) across, dusting with flour as needed; the dough should be almost translucent.
- Prepare the filling: mash the feta with a fork in a medium bowl, then stir in the chopped parsley, egg, and milk until you have a soft, spreadable paste.
- Preheat the oven to 375°F (190°C) and brush a 9×13-inch (23×33 cm) rectangular baking pan with some of the melted butter.
- Stir the remaining melted butter together with the olive oil. Layer 4 sheets of dough in the prepared pan, brushing each generously with the butter mixture and letting the edges hang over the sides.
- Spread the cheese filling evenly over the top sheet, then cover with the remaining 4 sheets, brushing each one with butter mixture and folding the overhanging edges inward to seal.
- Score the top into squares or diamonds with a sharp knife, cutting all the way through. Pour any remaining butter over the top and brush with the egg yolk glaze.
- Bake for 35 to 40 minutes until the surface is deep golden brown and crisp. Let the borek rest for 10 minutes before lifting the pieces out of the pan to serve.
Cook’s Notes
- Keep unused dough sheets covered with a damp cloth so they do not dry out while you roll the rest.
- The sheets should be rolled almost translucent; if you can see the countertop through the dough, it is thin enough.
- For a more traditional flavor, replace half the feta with crumbled Turkish beyaz peyniri or aged dil cheese.
- Allow the borek to rest 10 minutes after baking so the layers set and lift cleanly when cut.
- Leftovers reheat beautifully in a 350°F (175°C) oven for 8 to 10 minutes, restoring the crisp top.
