Turkish · Dessert
Su Böreği (Turkish Water Pastry with Cheese)
Su böreği is Turkey's beloved 'water börek', a savoury-leaning but subtly rich layered pastry where handmade sheets are briefly boiled before baking, giving the dough a soft, almost noodle-like chew beneath a crisp, golden top, all wrapped around a simple fresh cheese filling.
$0
35 minsPrep
22 minsCook
77 minsTotal
HardLevel
Nutrition per serving
204Calories
6.5gProtein
11.7gFat
17.9gCarbs
0.2gSugar
0.6gFiber
269mgSodium
71mgChol
5.5gSat Fat
65mgPotassium
58mgCalcium
1.3mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pilsner Lager Beer
local
Turkish Black Tea (Çay)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make a stiff dough from the flour, 15g beaten egg, salt and water; knead until smooth, then divide into 4 small balls and rest, covered, for 20 minutes.
2
Roll each ball out very thin on a lightly floured surface with the rolling pin, almost translucent, to fit a small baking sheet.
3
Bring a wide pot of water to a boil; slide one sheet at a time into the boiling water for 20-30 seconds until just pliable, then lift out and drain on a clean towel.
4
Lay one boiled sheet in a lightly buttered small baking dish, brush with melted butter and a little oil, then repeat layering two sheets with butter and oil between each.
5
Mix the ricotta with the remaining raw egg and a little salt; spread this filling evenly over the layered sheets.
6
Top with the remaining boiled sheet(s), brushing butter and oil between each, finishing with a layer brushed generously on top.
7
Score the top layer into two portions with a sharp knife and brush with any remaining beaten egg for a golden finish.
8
Bake at 190°C (375°F) for 20-22 minutes until the top is golden and crisp.
9
Rest for 5 minutes, then cut along the scored lines and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 15g15g Egg, beaten, worked into dough
- 1g1g Salt
- 10g10g Water, for dough and for boiling sheets
- 12g12g Butter, melted, brushed between layers
- 5g5g Vegetable Oil, brushed between layers
- 45g45g Ricotta, crumbled, mixed with parsley, filling
- 10g10g Egg, beaten into filling and used as egg wash, filling
