Crispy Layered Turkish Su Böreği with Feta and Parsley Step-by-step instructions

Before you start

Before starting, clear a large work surface and have all ingredients measured. Bring a large pot of salted water to a boil and prepare a bowl of ice water. Set out a clean kitchen towel for draining the boiled sheets.

Preheat the oven to 400°F (200°C) when ready to bake. Make sure the clarified butter is melted and warm, and have a pastry brush ready. The dough needs a 30-minute rest, so plan accordingly.

Instructions

Dough and Rolling

1. 1Make the Dough
   In a large bowl, combine the flour, eggs, salt, and water. Mix until a soft dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
   Look for The dough should be soft, smooth, and not sticky.
   Tip If the dough feels too dry, add a teaspoon of water at a time. If too sticky, add a little flour.
2. 2Divide and Roll
   Divide the dough into 10 equal pieces. On a well-floured board, roll each piece into a very thin, translucent round sheet, about 12 inches in diameter. Keep the rolled sheets covered with a damp cloth to prevent drying.
   Look for Each sheet should be thin enough to see your hand through.
   Tip Roll from the center outward, turning the dough frequently, to get an even circle.

The dough should be smooth, elastic, and easy to roll into thin, translucent sheets. Each sheet should be about 12 inches in diameter and thin enough to see your hand through.

Keep the rolled sheets covered with a damp cloth to prevent them from drying out before boiling.

Boiling and Shocking

3. 3Boil the Phyllo Sheets
   Bring a large pot of salted water to a rolling boil. Prepare a bowl of ice water. Drop one dough sheet into the boiling water and cook for 60 seconds. Use a slotted spoon to lift it out and immediately plunge it into the ice water to stop the cooking. Repeat with the remaining sheets, reserving the first and last sheets raw for the crust.
   Look for The boiled sheets will become translucent and slightly tender.
   Tip Work with one sheet at a time to avoid sticking. Keep the boiled sheets in the ice water until ready to layer.
4. 4Drain and Squeeze
   Gently remove each boiled sheet from the ice water and squeeze out excess water. Lay them flat on a clean kitchen towel. Pat dry with another towel. The sheets should be moist but not dripping.
   Look for The sheets should be pliable and not tear easily.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Handle carefully; they are delicate. If any tear, it's fine—they will be layered.

After boiling, each sheet should be translucent and tender but not falling apart. The ice-water bath stops the cooking and firms the texture. Squeeze out excess water gently, and lay the sheets flat on a towel. They should be moist but not dripping, ready for layering.

Layering and Baking

5. 5Layer the Börek
   Preheat the oven to 400°F (200°C). Brush the bottom of a round baking tray with clarified butter. Place one raw dough sheet as the base. Brush with butter. Add a boiled sheet, brush with butter, and repeat. After five sheets, spread the crumbled cheese and chopped parsley evenly over the surface. Continue layering the remaining boiled sheets, brushing each with butter. Finish with the last raw sheet on top, tucking in the edges. Brush the top generously with butter.
   Look for The layers should be clearly visible, with butter between each.
   Tip Use a pastry brush to coat every sheet thoroughly; this creates the flaky, buttery texture.
6. 6Bake Until Golden
   Place the tray in the preheated oven and bake for 40 minutes, until the top is golden amber and the layers are puffed and crisp. Remove from the oven and let cool for a few minutes before slicing.
   Look for The top should be deep golden brown and the edges crisp.
   Tip If the top browns too quickly, cover loosely with foil for the last 10 minutes.

The assembled börek should have visible layers, with butter glistening between each sheet. The top should be golden amber and crisp after baking, with the edges pulling away from the pan slightly. The aroma of butter and toasted pastry will fill the kitchen.

Common mistakes

One common mistake is rolling the dough too thick, which makes the layers heavy and doughy. Another is overboiling the sheets—60 seconds is enough, as they continue to cook during baking. Skipping the ice-water shock makes the sheets sticky and hard to handle.

Also, be generous with the butter between layers; skimping leads to a dry börek. Finally, don't skip the raw top and bottom sheets; they create the crisp crust that contrasts with the tender interior.

How to tell it’s done

The börek is done when the top is deep golden brown and the edges are crisp and slightly puffed. A knife inserted into the center should come out clean, and the layers should feel firm but give slightly when pressed.

The internal temperature of the filling will be well above 165°F (74°C) because of the high oven heat. Let it rest for a few minutes before slicing to allow the layers to set.

• Egg dishes: 160°F (71°C) in the thickest part