Su Böreği (Turkish Water Pastry)

🛒 Ingredients

• All-purpose flour 500 g · 1820 kcal
• Large eggs 480 g · 744 kcal
• Water 200 g · 0 kcal
• Feta cheese 400 g · 1056 kcal
• Fresh parsley 30 g · 11 kcal
• Whole milk 200 g · 126 kcal
• Unsalted butter 120 g · 860 kcal
• Vegetable oil 5 g · 44 kcal

👨‍🍳 Instructions

1. Prepare the dough: In a large bowl, combine flour, 4 large eggs, 200ml water, and 1 teaspoon of salt. Knead until a smooth, elastic dough forms, then cover and let it rest for 30 minutes.
2. Divide the dough into 8-10 equal pieces. Roll each piece into a thin sheet, approximately the size of your baking pan. Melt 120g butter and let it cool slightly.
3. Prepare the cheese filling: Crumble 400g feta cheese into a bowl. Finely chop 30g fresh parsley and mix it with the feta. Set aside.
4. Prepare the milk-egg mixture: In a separate bowl, whisk 3 large eggs and 200ml whole milk. Set aside.
5. Preheat your oven to 190°C (375°F). Lightly grease your baking pan with some of the melted butter.
6. Boil a large pot of salted water with a splash of vegetable oil. Take one sheet of dough, gently lower it into the boiling water for 15-20 seconds, then immediately transfer it to an ice bath to stop cooking.
7. Carefully remove the dough from the ice bath, gently squeeze out excess water, and lay it flat in the greased baking pan. Drizzle with melted butter, then cover with a dry dough sheet.
8. Repeat the boiling and layering process with about half of the dough sheets, drizzling each layer with melted butter. After about 4-5 layers, spread the cheese and parsley filling evenly over the dough.
9. Continue with the remaining dough sheets, boiling and layering them, drizzling with butter between each layer. Finish with a dry dough sheet on top, folding any excess dough inwards.
10. Pour the milk-egg mixture evenly over the top layer of borek. Brush the top with the remaining melted butter. You can gently score the borek into portions before baking for easier cutting later.
11. Bake for 45-50 minutes, or until the top is golden brown and crispy. Let it cool slightly before cutting into squares and serving warm.