Turkish · Dessert
Low-Calorie Turkish Su Böreği with Cottage Cheese
A lightened take on su böreği, the Turkish 'water pastry' made by boiling thin dough sheets before layering them with a herbed cheese filling. This build swaps the usual full-fat cheese and butter-heavy layering for lowfat cottage cheese, egg white wash and a whisper of butter, keeping the soft, delicate layers intact while cutting the calorie load dramatically.
$0
35 minsPrep
20 minsCook
80 minsTotal
HardLevel
Nutrition per serving
130Calories
7.8gProtein
4.6gFat
14.3gCarbs
2.4gSugar
1.4gFiber
359mgSodium
9mgChol
1.8gSat Fat
125mgPotassium
75mgCalcium
1.1mgIron
0.2mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Pilsener Beer
local
Turkish Çay (Black Tea)
international
vegetarian
sweet-spot
Instructions
1
Make a stiff dough with the flour, a pinch of salt and a little water, then rest it (covered) until relaxed.
2
Roll the dough paper-thin and cut into sheets sized to your baking tray.
3
Briefly boil each sheet in lightly salted water for 30-40 seconds, then lay flat on a clean towel to drain - this is the classic 'su böreği' (water pastry) step that keeps the layers soft rather than crisp.
4
Mash the drained cottage cheese with the ground flaxseed, chopped mint and a little salt to make the filling.
5
Layer the boiled sheets in a small baking dish, brushing each one very thinly with melted butter and egg white, spreading the cheese filling over the middle layers.
6
Top with a final sheet, brush with the remaining egg white, and scatter the toasted sesame seeds over the top.
7
Bake at 190°C (375°F) for 18-20 minutes until the top is golden and set.
8
Rest for 5 minutes on a wire rack, then cut into one generous portion per serving and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g sheeted thin all purpose flour
- 2.5 oz70g drained and crumbled cottage cheese lowfat
- 5/85/8 egg whites, lightly beaten, for brushing between layers (20g)
- 1.1 oz30g warmed, for the dough-boiling step skim milk
- 0.1 oz4g melted, brushed thinly between sheets butter
- 0.2 oz6g mixed into the cheese filling flaxseed ground
- 0.1 oz2g finely chopped, mixed into filling mint
- 0 oz1g salt
- 0.1 oz3g toasted, scattered on top before baking sesame seeds
