Layered boiled pastry sheets filled with cheese and parsley, baked until tender inside and golden on top.
Su boregi is one of Turkey's most cherished savory pastries, known for its tender boiled dough layers rather than the flaky texture of yufka borek. The name means water pastry because the homemade sheets are briefly boiled, shocked in cold water, and layered with butter before baking. This creates a texture somewhere between fresh pasta, lasagna, and pastry: soft, rich, and gently elastic. A classic filling of white cheese and parsley keeps the flavor clean, letting the dough and butter carry the dish. It is celebratory enough for guests but familiar enough for breakfast tables, tea spreads, and holiday mornings.
Serves 8
Mix flour, eggs, water, and salt into a firm dough. Knead 10 minutes until smooth, then rest covered for 30 minutes.
Divide dough into 10 balls. Roll each as thinly as possible, roughly the size of your baking tray.
Mix crumbled cheese with parsley. If using salty feta, rinse briefly and drain first.
Boil each dough sheet for 45 to 60 seconds, transfer to cold water, then drain on towels.
Work gently; boiled sheets are tender but patching small tears is completely normal.
Oil the tray. Add one unboiled bottom sheet if desired, then layer boiled sheets with melted butter between each. Add cheese filling in the middle layers.
Bake at 190°C / 375°F for 40 to 45 minutes until the top is golden and the center is set. Rest 15 minutes before slicing.
The dough should be firm; soft dough tears during boiling.
Drain sheets well so the pastry bakes tender, not watery.
Butter every layer for the classic rich flavor.
Resting after baking makes clean slices possible.
Use a mix of kashar and white cheese for a meltier filling.
Add dill with parsley for a fresher herb note.
Make a spinach-cheese version by squeezing cooked spinach very dry.
Keep refrigerated for up to 4 days. Reheat slices in a moderate oven until warmed through.
Su boregi belongs to the broader borek tradition of Anatolia and the former Ottoman world, but its boiled sheets make it especially labor-intensive and prized. Many families reserve it for holidays, guests, or skilled home bakers.
You can make a shortcut borek, but true su boregi uses homemade sheets that are boiled before baking.
The sheets were not drained well or the cheese released too much liquid. Pat sheets dry and use well-drained cheese.
Yes. Freeze baked slices and reheat from frozen in the oven until hot.
Per serving (210g / 7.4 oz) · 8 servings total
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