Turkish · Dessert
High-Protein Turkish Cheese Spiral (Su Böreği Style)
A Turkish su böreği-inspired spiral, reimagined for protein: a thin flour-egg white dough wrapped around a herbed cottage cheese and whey filling, brushed with yogurt and butter, then baked until golden and flaky rather than deep-fried.
$1
25 minsPrep
22 minsCook
67 minsTotal
MediumLevel
Nutrition per serving
148Calories
13.7gProtein
5.4gFat
10.9gCarbs
1.9gSugar
0.5gFiber
387mgSodium
45mgChol
2.7gSat Fat
112mgPotassium
88mgCalcium
1mgIron
0.3mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Efes Pilsener
local
Turkish Tea (Çay)
international
vegetarian
sweet-spot
Instructions
1
In a bowl, mix the flour, egg white and a splash of water into a smooth, soft dough; knead briefly, cover, and rest for 20 minutes.
2
In a separate bowl, mash the drained cottage cheese with the whey protein isolate, chopped mint and a pinch of salt until evenly combined.
3
Roll the rested dough out on a lightly floured surface into one thin sheet, as close to paper-thin as you can manage.
4
Spread the cheese filling evenly over the sheet, leaving a small border, then roll it up tightly into a long spiral log.
5
Coil the log into a tight spiral, tucking the end underneath, and brush the top all over with the Greek yogurt followed by the melted butter.
6
Place the spiral on a lined baking sheet, brush with the beaten egg wash, and scatter the sesame seeds on top.
7
Bake at 190°C (375°F) for 20-22 minutes until deep golden and crisp on top.
8
Rest for 5 minutes on the tray before lifting onto a plate to serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g for the wrapper dough all purpose flour
- 7/87/8 egg whites, lightly whisked, binds the dough (30g)
- 2.1 oz60g drained and mashed cottage cheese lowfat
- 0.4 oz12g unflavoured, whisked into the cheese filling whey protein isolate
- 0.7 oz20g full fat, for brushing and binding greek yogurt
- 3/83/8 eggs, beaten, for the egg wash (18g)
- 0.2 oz6g melted, brushed thinly between layers butter
- 0.1 oz2g finely chopped, mixed into filling mint
- 0 oz1g salt
- 0.1 oz3g scattered on top before baking sesame seeds
