🇹🇷 Turkey · Food
Su Böreği (Water Borek)
By eatmundo · July 5, 2026
Su Böreği is a luxurious, multi-layered Turkish pastry, renowned for its delicate, melt-in-your-mouth texture. Featuring thin sheets of homemade dough briefly boiled before baking, it's typically filled with savory feta and parsley, creating a truly unforgettable experience.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large mixing bowl, combine 4 cups (500g) all-purpose flour, 2 large eggs, 1 teaspoon salt, and 1 cup (240ml) warm water. Knead the mixture vigorously for 10-15 minutes on a lightly floured surface until you achieve a very smooth, elastic dough. Divide the dough into 10-12 equal balls, cover them with a damp cloth, and let rest for at least 30 minutes to relax the gluten.
- 2
Prepare the savory filling: In a medium bowl, crumble 1.5 cups (200g) good quality feta cheese. Finely chop 1/2 cup (20g) fresh parsley and gently mix it with the feta. Set this flavorful filling aside.
- 3
For the crucial basting mixture, gently melt 1/2 cup (113g) unsalted butter with 1/4 cup (60ml) olive oil in a small saucepan over low heat. Be careful not to brown the butter. Once melted, skim off any foam from the surface.
- 4
Set up your boiling station: Bring a large, wide pot of salted water to a rolling boil. Next to it, prepare an equally large bowl of ice-cold water. These temperature contrasts are key to Su Böreği's unique texture.
- 5
Lightly grease a 9x13 inch (23x33 cm) baking pan. Take one dough ball, roll it out very thinly (almost transparent) into a large circle, slightly larger than your baking pan. Lay this first sheet dry on the bottom of the pan – it acts as a base.
- 6
Carefully take another dough sheet and immerse it into the boiling water for just 30-45 seconds, until it becomes soft and pliable. Using a slotted spoon or tongs, quickly transfer it from the boiling water to the ice-cold water to stop the cooking.
- 7
Gently remove the dough sheet from the cold water, carefully squeeze out any excess water, and spread it smoothly over the dry base layer in the baking pan, allowing it to wrinkle naturally. Brush generously with the melted butter-oil mixture. Repeat this process for three more boiled sheets, layering and brushing each one.
- 8
After laying 4 boiled and buttered layers, evenly spread half of your prepared feta and parsley filling over them. Continue with 4 more boiled, squeezed, and buttered dough sheets, then add the remaining filling. Finish with 2-3 more boiled and buttered layers, ensuring the top layer is as smooth as possible.
- 9
Fold any overhanging edges of the dough neatly inwards. Pour any remaining butter-oil mixture evenly over the top, then gently brush 1/4 cup (60ml) of milk across the entire surface; this will help achieve a beautiful golden-brown crust. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the top is deeply golden and irresistibly crispy. Let it cool for 10 minutes before slicing and serving warm.
Frequently Asked Questions
What's the key to achieving the characteristic thin, delicate layers of Su Böreği dough?+
The dough must be kneaded until very soft and elastic, then rested for at least 30 minutes. Each piece should be rolled incredibly thin, almost transparent, before being briefly boiled.
How long should the dough sheets be boiled, and what's the critical step immediately after boiling?+
Boil each dough sheet for only 30-60 seconds, until it floats and appears slightly translucent. Immediately plunge it into an ice bath to halt cooking and maintain its texture.
What kind of feta cheese is best for Su Böreği, and can I substitute or add other cheeses?+
Use a firm, crumbly, and moderately salty feta (Turkish beyaz peynir is traditional). For a milder taste, you can mix it with unsalted ricotta or a mild farmer's cheese.
What are the ideal baking temperature and time, and how do I know when Su Böreği is perfectly cooked?+
Bake at 180-200°C (350-400°F) for 45-60 minutes. It's done when the top is deeply golden brown and crispy, and the layers are visibly puffed and cooked through.
Mundo Match
Dishes across the world that share Su Böreği (Water Borek)'s core ingredients.
See all 20 matches ↓
