Name: Turkish Su Böreği – Layered Pastry with Cheese
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Cuisine: Turkish
Ingredients: 6 large eggs; 1/2 cup (120 ml) water; 1 tsp salt; 4 cups (480 g) all-purpose flour, plus extra for dusting; 200 g feta cheese, crumbled; 200 g Turkish kasar cheese or mozzarella, shredded; 1/4 cup chopped parsley; 100 g unsalted butter, melted; 1/2 cup (120 ml) olive oil; Salt, to taste; Water for boiling

Why You’ll Love Turkish Su Böreği – Layered Pastry with Cheese Recipe

Because Su Böreği combines the comfort of a hearty, cheese-filled pastry with the airy softness of layered dough. It delivers a unique texture — tender inside, with buttery layers — perfect for breakfast, brunch, or a cozy dinner. Making it from scratch is an impressive but rewarding process that yields a dish far superior to store-bought alternatives.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough
flour
eggs
salt
water (or milk optionally)

For the filling
crumbly cheese (such as feta or a similar white cheese)
chopped parsley (optional, for freshness and herbiness)

For assembling and baking
melted butter (or a mix of butter and oil)
additional oil or butter to brush layers
(optional) milk, egg or yogurt for topping if you prefer a richer crust

Directions

Prepare the dough by mixing eggs, water (or milk), salt, and flour. Knead until you get a smooth but firm dough.
Divide the dough into smaller pieces, roll each into thin sheets (as thin as you can manage).
Bring a large pot of salted water to a boil. Briefly dip each sheet into the boiling water (like cooking pasta), then transfer to cold water to stop cooking. Drain and set aside.
In a bowl, crumble the cheese and mix with chopped parsley. Season if needed.
Grease a baking dish with melted butter or oil. Layer the dough sheets one by one, brushing each with melted butter (or butter+oil). After a few layers, spread some of the cheese‑parsley mixture, then continue layering dough sheets, brushing each layer.
Finish with a top layer of dough, brush generously, and (if desired) spread a mixture of milk/egg/yogurt on top for extra golden crust.
Bake in a preheated oven (approx. 180 °C / 350 °F) until the top is golden and crusty — about 40–50 minutes, depending on the thickness and oven.
Let rest a few minutes before cutting into squares or slices and serving.

Servings and timing

A typical recipe yields about 20–22 slices — enough for 6 to 8 people as a main dish or more if served as part of a larger spread.
Preparation time is approximately 1 hour, including rolling, boiling, and assembling. Baking time ranges from 45 to 50 minutes, depending on your oven and dough thickness.

Variations

Use premade filo (yufka) sheets instead of homemade dough for a quicker method.
Mix the cheese with other fillings such as spinach, herbs, or even minced meat (for a non-vegetarian version).
For a lighter version, brush with olive oil instead of butter.
Add a topping of beaten egg + milk or yogurt before baking to achieve a deeper golden crust.

Storage/Reheating

Store leftover pieces in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm in an oven at a low temperature to preserve the crisp layers.
You can also reheat in a microwave, though the crust may soften.
If freezing, wrap individual portions well and defrost in the refrigerator before reheating.

FAQs

What does “Su Böreği” mean?

“Su” means “water” in Turkish, referring to the step where the dough sheets are briefly boiled before baking. This gives Su Böreği its soft and tender texture.

Can I use store-bought filo sheets instead of making dough from scratch?

Yes, premade filo or yufka sheets are a convenient alternative. You may want to double up the layers to achieve the desired thickness.

What type of cheese works best?

A crumbly white cheese such as Turkish beyaz peynir or feta works well. Choose a cheese that’s not too moist to avoid soggy layers.

Can I add other fillings besides cheese?

Definitely. Spinach, fresh herbs, or even ground meat can be added to customize the filling. Just be careful not to make the filling too wet.

How thin should I roll the dough sheets?

Roll the dough as thin as possible, similar to pasta or filo. The thinner the layers, the lighter and flakier the final result.

Do I have to boil the dough sheets before layering?

Yes, if you want the traditional Su Böreği texture. Boiling the dough briefly before baking is what gives it a soft, lasagna-like consistency.

What if my pastry turns out soggy?

This can happen if the cheese is too wet or the dough isn’t properly drained after boiling. Make sure to pat each sheet dry before layering.

Can I make Su Böreği ahead of time and bake later?

You can assemble it a few hours in advance and keep it refrigerated, then bake before serving. However, baking fresh ensures the best texture.

How do I get a crispy top crust?

Brush the top generously with butter or a mixture of egg, milk, and yogurt. Bake until deeply golden in a well-preheated oven.

What to serve with Su Böreği?

It pairs well with a side of plain yogurt, a fresh salad, olives, or Turkish tea. It can also be part of a larger mezze spread.

Conclusion

Su Böreği is a traditional Turkish pastry that’s rich in flavor and texture, offering a satisfying blend of soft, cheesy layers and golden crust. Though it takes some effort, the result is a homemade dish full of warmth and character. Whether served for breakfast or as part of a festive meal, it’s a true comfort food worth making from scratch.