Sparkling Water Börek with Feta and Parsley

This Turkish soda börek is a showstopper: layers of delicate yufka pastry are brushed with an egg and milk wash, filled with creamy feta and fresh parsley, then doused with sparkling mineral water before baking.

The carbonation creates steam that pushes the layers apart, resulting in an impossibly crisp, shattering crust with a tender, moist interior. It's a savory pie that looks and tastes like it came from a professional bakery, yet comes together with simple ingredients and minimal effort.

Börek is a beloved Turkish pastry, and this version gets its signature crunch from an unexpected ingredient: sparkling mineral water. When poured over the assembled pastry, the bubbles create steam that lifts the layers into tall, airy sheets that crackle with every bite.

The filling is classic — salty white feta and bright parsley — but the texture is what makes this recipe unforgettable. Baked at 380°F (193°C) until deeply golden, each square puffs up dramatically, revealing tender, moist layers inside. Serve it warm with a glass of Turkish tea for an authentic experience that transports you straight to Istanbul.

Ingredients

Why this recipe works

The key to this börek's extraordinary texture is the sparkling water. As the water seeps into the layers and hits the hot oven, the carbon dioxide bubbles expand rapidly, forcing the thin sheets of yufka to separate and puff.

This creates the tall, airy structure that shatters when you bite into it, while the surrounding moisture keeps the interior tender and succulent. The egg and milk wash adds richness and helps the layers brown beautifully, giving the börek a glossy, golden crust.

Layering the yufka with the wash is equally important. Each sheet is brushed with the egg mixture, which acts as a glue that holds the layers together while also contributing to the crispness. As the börek bakes, the wash between layers turns into a delicate, flaky barrier, so when you cut a square, you see distinct, paper-thin strata. The result is a pastry that is both sturdy enough to hold its shape and delicate enough to crumble at the touch — a perfect balance of textures.

Notes and substitutions

Yufka is a thin, round Turkish pastry that is slightly thicker than phyllo and more pliable. It is available in Middle Eastern grocery stores or online. If you cannot find yufka, standard phyllo dough (thawed) works as a substitute, though the layers will be slightly thinner and more delicate.

For the filling, use a good-quality white feta cheese in brine; it should be creamy and tangy, not overly dry. Crumble it with your hands for the best texture. Fresh parsley is essential — dried parsley will not provide the same bright flavor.

The sparkling water should be unflavored and cold; the carbonation is what matters, so any brand will work. Pour it evenly over the cut squares, and do not press down — the water needs to be absorbed naturally. The baking time is critical: at 380°F (193°C) for 35 minutes, the börek should be deeply golden and puffed. If the top browns too quickly, tent with foil. Let it rest for a few minutes before serving, as the layers will be extremely hot and the filling will set slightly.

• yufka: Use standard phyllo dough (thawed) if yufka is not available; it will produce a slightly flakier but still delicious börek.
• white feta: Aged feta or a feta-style cheese with a firm texture works well; avoid crumbled feta that is overly dry.
• whole milk: Use 2% or skim milk; the wash will be slightly less rich but still effective.
• sparkling mineral water: Any unflavored sparkling water or club soda will work; the carbonation is key for the flaky layers.

Equipment

• 9x13-inch baking dish
• Mixing bowl
• Whisk
• Pastry brush
• Knife
• Cutting board
• Measuring cups and spoons