Ayran
Turkish coffee
Cheese poğaça
1 h 50 minEasy
Su böreği recipe
Homemade pastry sheets are boiled in water, then layered with cheese. Practical details that make the trickiest steps of su böreği easier.
- Total time
- 2 h 10 min
- Makes
- 8 servings
- Difficulty
- Hard
- Per serving
- ~620 kcal
Method
Knead the dough
Knead the flour, eggs, salt and water into a stiff dough. Divide into 8 balls, cover and rest.
Roll the sheets
Roll each ball out to the size of your tray. Have a pan of boiling salted water ready, with a bowl of cold water beside it.
Boil the sheets
Lay one sheet in a dry tray and brush it with oil. Boil the other sheets one at a time for 30 seconds, then plunge into cold water. Drain, lay in the tray and brush between the layers with the butter and oil mixture.
Add the filling
When you reach the middle layers, spread over the cheese and parsley filling. Boil and layer the remaining sheets in the same way, finishing with a dry sheet on top, brushed with the fat.
Bake
Cut into portions. Bake in a 180 degree oven until golden on top and underneath. Rest for 15 minutes before serving.
Tips
- Ready-made fresh baklava pastry sheets halve the time, and the boiling time drops to 10 seconds.
- Placing the tray on the lower oven shelf first crisps the base.
Storage
Keeps for 3 days in the fridge and 2 months in the freezer.
Nutrition
| Energy | 620 kcal |
|---|---|
| Protein | 21 g |
| Fat | 36 g |
| Carbohydrate | 52 g |
