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Su böreği or Su-Borek [SU-BOOR-ehk] translate to water borek. It is a traditional Turkish pastry that can be made from phyllo or puff pastry. Su böreği can contain a variety of fillings, including cheese, spinach, onion or ground meat.
Su böreği can be found in almost all bakery stores in Turkey or anywhere the Ottoman Empire used to be, and it is a common homemade dish in every Turkish home. What makes Su Borek different from other Boreks is the method by which it is made. The yufka sheets (pastry dough) must be soaked in a mixture of eggs, milk, olive oil and water completely before baked until golden brown.
Some traditional Turkish style borek can be eaten with the hands. However, because su böreği contains more liquid than usual boreks, it causes the pastry to be super delicate, therefore, it is a Borek best eaten with a fork.
Preparing homemade Turkish pastry is not the easiest dough to make. The dough must be so thin you can see your hand on the other side holding it up. It should be almost paper-like and see through.
Afiyet Olsun (enjoy your meal ! )
How to Make Turkitch Su böreği
PREHEAT the oven to 375 °F.
REMOVE the top of the package
PLACE the tray(s) in the oven and bake for 30-40 minutes or until it is golden brown.
REMOVE the tray(s) from the oven and place it on a cooling rack for 15 minutes before serving.
ANY LEFTOVERS? When completely cool, store in an airtight container for 2-3 days.
Optional: For an authentic Turkish experience, brush egg yolk over the top of the pastry to achieve a rich brown color and flavor.