Su Böreği (Su Böreği) — Turkish Layered Water Pastry with Cheese

• 500 gall-purpose flour
• 8 gfine sea salt (about 1 1/2 tsp)
• 4large eggs
• 180 mlwater (room temperature)
• 15 mlsunflower oil (about 1 tbsp)
• 40 gcornstarch (for dusting and layering sheets)
• 120 gunsalted butter (melted)
• 30 mlextra virgin olive oil (mixed with melted butter)
• 350 gTurkish white cheese (beyaz peynir) (crumbled; if very salty, soak 20 minutes and drain well)
• 200 gmozzarella (coarsely grated for stretch)
• 20 gflat-leaf parsley (finely chopped (about 1/2 bunch))
• 300 gice cubes

Instructions

1. 1

   Make the dough by mixing flour and salt in a wide bowl, then forming a well in the center. Add the eggs, water, and sunflower oil, and stir until a shaggy dough forms, then knead for 10 minutes until smooth and elastic. Cover tightly and rest for 30 minutes so the gluten relaxes and the sheets roll thin without springing back.

2. 2

   Divide the rested dough into 10 equal pieces (about 75 g each) and roll each into a tight ball. Keep the balls covered with a towel so they do not dry out while you work. This number of sheets gives the classic su böreği thickness with a generous cheese center.

3. 3

   Prepare the filling by combining crumbled beyaz peynir, grated mozzarella, and chopped parsley in a bowl. Mix thoroughly so the cheeses distribute evenly and melt consistently in the bake. Set the filling aside at cool room temperature so it spreads easily between layers.

4. 4

   Set up your stations before rolling: bring 3000 ml water with 18 g salt to a steady boil in a wide pot, and make an ice bath with 2000 ml cold water plus 300 g ice in a large bowl. Place a clean kitchen towel on a tray for draining the boiled sheets, and lightly grease a 30 x 20 cm baking dish with 5 ml sunflower oil. This assembly-line setup is essential because the boiled sheets must be handled quickly and gently.

5. 5

   Roll the first dough ball into a thin rectangle slightly larger than your baking dish, dusting with cornstarch as needed to prevent sticking. Lay it into the greased dish without boiling; this bottom sheet acts as a sturdy base and crisps slightly. Brush it with a thin layer of the butter–olive oil mixture so the next sheet separates cleanly.

6. 6

   Roll the second dough ball very thin, aiming for near-translucent thickness. Carefully lower it into the boiling water for 30 seconds, gently nudging it so it does not fold onto itself. Transfer it immediately to the ice bath for 10 seconds to stop cooking, then lift and lay it flat on the towel to drain for 20 seconds.

7. 7

   Place the drained sheet over the base layer in the baking dish, letting it naturally wrinkle a little for the signature texture. Brush with butter–olive oil mixture, covering the surface evenly without pooling. Repeat the roll–boil–ice–drain–layer process for 3 more sheets (sheets 3 to 5), buttering each one.

8. 8

   Spread the cheese filling evenly over the layered sheets, pressing lightly so it forms a level layer to the edges. Drizzle 15 ml of the butter–olive oil mixture over the cheese to encourage even melting and prevent dry pockets. This middle layer should be generous, as su böreği is defined by its rich cheese strata.

9. 9

   Continue with the remaining sheets (sheets 6 to 10), boiling each for 30 seconds, chilling briefly, draining, and layering into the dish. Brush each sheet with the butter–olive oil mixture so the pastry bakes tender rather than gummy. Finish by tucking any overhanging edges inward and brushing the top thoroughly with the remaining butter mixture for a glossy, browned crust.

10. 10

    Let the assembled börek rest for 10 minutes at room temperature so the layers settle and slice cleanly. Preheat the oven to 190°C and position a rack in the middle. This short rest also helps the top layer absorb butter evenly for uniform browning.

11. 11

    Bake for 40 to 45 minutes until the top is deeply golden with crisp edges and the center is hot and set. Rest the börek in the pan for 15 minutes before slicing, because the cheese needs time to firm slightly and the layers to stabilize. Cut into 8 portions and serve warm for the classic stretchy, tender texture.