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Su böreği
Su böreği: layered 'water börek' of boiled pastry sheets, butter and white cheese
Of all Turkish böreks, su böreği is the one cooks are proudest of. Thin sheets of egg dough are boiled for a moment, then layered with butter and white cheese and baked until the top is crisp and the inside is soft and almost silky, a little like a cheesy lasagne made of pastry. Bakeries in Istanbul and Ankara sell it by weight from huge trays in the morning, and at home it appears at holidays and when guests are expected. It takes time and patience but nothing is difficult. Make it the day before and reheat it. Chef's tip: have a big bowl of iced water ready next to the pan; plunging each sheet straight into it stops it cooking and keeps the layers from sticking together.
- Total time
- 115 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the dough
For the filling
For layering
Method
0/11 doneStep 1: Mix 1 ⅛ lb plain flour with 1 tsp salt in a bowl. Beat 4 eggs with ¼ cup water, pour in and mix to a stiff dough. Knead for 10 minutes until smooth and firm, like play dough.
10 minStep 2: Divide into 8 balls, making 2 of them a little larger than the rest (these are for the top and bottom). Cover and rest for 30 minutes.
30 minStep 3: Mix 12 ½ oz Turkish white cheese (beyaz peynir) or feta, 1 oz flat-leaf parsley and ½ tsp ground black pepper in a bowl. Stir 5 ½ oz butter and 3 tbsp sunflower oil together in a jug. Brush a 30 × 40 cm roasting tin generously with some of the butter mixture.
Step 4: Dusting with 2 ⅛ oz cornflour as you go, roll one large ball very thin, a little bigger than the tin. Lay it in the tin so it comes up the sides and brush with butter. This bottom sheet is not boiled.
Step 5: Bring a large, wide pan of water to the boil with the rest of 1 tsp salt. Set a big bowl of iced water and a clean tea towel next to it. Heat the oven to 375°F (350°F fan).
Step 6: Roll a small ball as thin as you can, to about the size of the tin. Lower it into the boiling water and cook for 30–45 seconds, until it floats up and puckers. Longer and it falls apart, the most common mistake with this dish.
1 minStep 7: Lift it out with two slotted spoons straight into the iced water, then drain it briefly on the towel. Lay it in the tin in loose folds and brush with butter.
Step 8: Repeat with 2 more small balls, then scatter the cheese filling evenly over the layers.
Step 9: Boil, chill and layer the remaining 3 small balls the same way, brushing each with butter. Fold the overhanging edges of the bottom sheet in over the top.
Step 10: Roll out the second large ball, lay it on top unboiled and tuck the edges down the sides. Whisk ½ cup milk into the remaining butter mixture and pour it all over. Cut into squares with a sharp knife and leave to rest for 15 minutes.
15 minStep 11: Bake for 35–40 minutes until puffed and deep golden, with crisp brown edges. Rest for at least 15 minutes before cutting through the squares. It keeps covered in the fridge for 2 days; reheat at 350°F for 15 minutes.
40 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 14 g
- Carbs
- 42 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does su böreği take?
- About 115 minutes in total: 75 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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