Su Boregi Recipe: Turkish Water Borek with Cheese
Tender, layered cheese pastry gets its signature texture from briefly boiled phyllo and an ice-water shock.
Control the Boil and Drainage
Roll the dough thinly, boil each sheet alone for only 20–30 seconds, and move it directly into ice water to stop the cooking. Drain the chilled sheets thoroughly before layering so excess water does not make the base heavy or doughy. Lightly coat each layer with the butter-and-oil mixture, spread the cheese evenly through the middle, and bake until deeply golden.
- Yield
- 1 large rectangular borcam su boregi
- Servings
- 8 servings
- Total time
- 2 hr
- Difficulty
- Advanced
- Prep time
- 1 hr 30 min
- Cook time
- 30 minRest the Dough: 1 hr
Ingredients for Su Boregi
For the dough
For greasing the layers
For the filling
For boiling the yufka sheets
For shocking the yufka sheets
How to Make Su Boregi
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01
Knead the dough
15 minutesIn a large mixing bowl, whisk the eggs, 6 tablespoons water and 1.5 teaspoons salt until smooth and evenly combined. Add 3.5 cups flour first, then gradually add the remaining flour as needed. Knead until smooth. The dough should be flexible and rollable, with a final texture that may be slightly sticky; do not make it tough by adding too much flour.
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02
Rest the dough
60 minutesShape the dough into a ball, cover it tightly with plastic wrap to keep the surface from drying out, and let it rest at room temperature for 1 hour. Resting helps prevent the dough from springing back as you roll it out thinly with a rolling pin.
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03
Prepare the butter and cheeses
10 minutesMelt 125 g butter in a small saucepan and mix it with 1/2 tea glass vegetable oil. Crumble the white cheese, grate the kashar cheese, and mix the two cheeses evenly. Set aside.
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04
Divide the Dough into Portions
10 minutesTransfer the rested dough to a lightly floured work surface, roll it briefly to bring it together, and divide it into 7 equal portions. Roll each portion into a ball and keep them covered so they do not dry out. Flour each portion and roll it out to about the size of a serving plate; thin it to its final size just before boiling.
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05
Set Up the Boiling Station
10 minutesBring 3 liters of water to a boil in a large pot; add 1 tablespoon salt and 1/2 tea glass vegetable oil. Prepare a large bowl with 3 liters cold water and 10 ice cubes. Also place a large strainer over a tray to drain the sheets after they come out of the cold water.
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06
Roll Out and Boil the Sheets
25 minutesRoll out the portions one at a time with a rolling pin until they are thin enough to fit the borcam. Place each sheet alone in the boiling water and boil for about 20-30 seconds. Remove it with a wide slotted spoon without tearing it and immediately transfer it to the ice water. Cool it for a few seconds, then carefully remove the sheet and let excess water drain on the strainer. Add ice as the cold water warms to keep it cold.
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07
Layer the Sheets in the Baking Dish
15 minutesBrush a thin layer of the butter and vegetable oil mixture over the bottom of a large rectangular borcam. Lay the first drained sheet in the dish and drizzle a little oil over it. Layer about half of the sheets in the same way. When you reach the middle layer, spread the white cheese and kashar cheese mixture evenly over it. Add the remaining sheets, lightly oiling between them, and drizzle the remaining oil over the top.
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08
Bake Until Golden
20-30 minutesMake sure the borcam is at room temperature and free of cracks or scratches. Preheat the oven to 250°C. Bake the börek on the lower-middle rack for about 20-30 minutes, until the top is distinctly golden brown and the oil at the edges is lightly sizzling. Adjust the time according to the browning you see, as ovens vary.
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09
Rest and slice
10 minutesAfter removing the börek from the oven, do not place the hot baking dish on a cold or wet surface; set it on a dry trivet. Let it rest for approximately 10 minutes, then cut it into square slices and serve hot or warm.
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Add the Flour Gradually
The size of the eggs changes the dough’s overall moisture; adding too much flour at once makes the dough tough.
Best practice: Start with 3.5 cups of flour, then add the remaining flour gradually, only as much as the dough needs.
Keep the Boiling Brief
If the thin yufka stays in boiling water too long, it becomes mushy, tears, and the layers stick together.
Best practice: Boil each yufka individually for approximately 20-30 seconds, then transfer it immediately to ice water.
Drain the Yufka Well
Excess boiling water left between the layers makes the base of the börek heavy and creates a doughy texture.
Best practice: Let the shocked yufka drain in a wide colander until the excess water runs off, then transfer it to the tray.
Oil the Layers Lightly
Oil pooling in one area makes the börek heavy, while layers left without oil may stick together.
Best practice: Distribute the melted butter mixture thinly and evenly over each layer.
Common Mistakes
Rolling Out the Dough Without Resting It
Freshly kneaded dough is elastic, so it may spring back and tear as you roll it out.
Best practice: Let the dough rest covered with plastic wrap for 1 hour.
Letting the Cold Water Warm Up
A large number of hot yufka sheets quickly warms the cold water; once the shock effect weakens, the yufka becomes too soft.
Best practice: Keep the water cold and add new ice as needed.
Using Watery Cheese
Excess liquid from the cheese wets the middle layer and may cause the layers of the baked börek to stick together.
Best practice: If the feta is very watery, drain it briefly before mixing it with the cheddar.
Cutting the Börek Right Out of the Oven
Very hot layers can shift when cut, causing the cheese to run out.
Best practice: Let it rest for approximately 10 minutes after baking, then cut it into squares.
Why Does This Happen?
Why Is Ice Water Used?
If the yufka is not cooled after coming out of the boiling water, it continues to cook and becomes softer than intended.
Best practice: Transfer the yufka to ice water as soon as you remove it from the boiling water.
Why Do the Layers Separate?
As the boiling water cooks the starch on the yufka's surface, the thin layer of oil between the layers keeps the surfaces from sticking together as one piece.
Best practice: Boil the yufka briefly and lightly oil each layer.
Why Does the Dough Shrink Back?
If the gluten network formed during kneading has not relaxed, the rolled-out dough tries to shrink back.
Best practice: Let it rest sufficiently under plastic wrap.
Why Does the Top Brown Slowly?
When too much water remains in the yufka, much of the oven's heat goes toward removing that moisture first.
Best practice: Drain the boiled yufka well and fully preheat the oven.
Mayana Tips
Set Up the Workflow in Order
Rolling out all the yufka very far in advance increases the risk of drying and sticking.
Best practice: Pre-roll the dough portions, then proceed in order with the final rolling, boiling and shocking.
Protect the Borcam from Thermal Shock
Sudden contact between a very hot glass dish and a cold or wet surface increases the risk of cracking.
Best practice: Place the sturdy, room-temperature dish in the oven; when you take it out, set it on a dry trivet.
Spread the Cheese Evenly in the Middle Layer
Concentrating the filling in one spot creates uneven filling and excess moisture in the slices.
Best practice: Spread the cheese mixture in a thin, even layer all the way to the edges.
Rest Briefly Before Serving
A brief rest allows the melted butter and cheese to settle more evenly between the layers.
Best practice: Let the börek rest for approximately 10 minutes, then slice it.
Ingredients & Measurements
The Flour Amount Varies
The size of the six eggs and the flour’s ability to absorb liquid affect how much flour the dough needs.
Best practice: Add the flour gradually, using between 3,5 and 4 cups as needed.
The Two Cheeses Serve Different Purposes
White cheese adds salt and a distinct flavor, while kaşar melts and binds the middle layer.
Best practice: Mix 100 g white cheese with 250 g kaşar until evenly combined.
Use Butter and Oil Together
Butter adds flavor, while the oil helps the melted mixture spread more easily and thinly between the layers.
Best practice: Mix 125 g butter with 1/2 tea glass oil, then spread a measured amount over the layers.
Boiling Salt Is Counted Separately
The salt in the dough and the salt in the boiling water serve different purposes; not all the salt in the water transfers to the börek.
Best practice: Use 1,5 dessert spoon salt in the dough and 1 tablespoon salt in 3 liters boiling water.
Cooking Techniques
Roll Out the Yufka Thinly
Yufka that is too thick will not soften enough all the way through during the brief boiling, making the layers feel heavy.
Best practice: Roll out the dough portions evenly and thinly with a rolling pin; do not leave thick edges.
Boil Them One at a Time
If several sheets of yufka go into the pot at once, they may stick together and become difficult to time.
Best practice: Place only one sheet of yufka in the boiling water at a time.
Move Quickly from Boiling to Shocking
The yufka continues to cook after it comes out of the pot.
Best practice: Transfer them directly to ice water as soon as you remove them with a slotted spoon.
Watch the Color Over High Heat
For precooked yufka sheets, the final oven stage mainly brings the layers together and browns the surface.
Best practice: In a 250°C preheated oven, judge the timing by the distinct golden-brown surface rather than following the time blindly.
How to Store and Make Su Boregi Ahead
- Serving temperature
Serve hot or lukewarm.
- Best resting time
Rest for about 10 minutes after removing from the oven, then slice.
- Refrigerator storage
Place leftover su boregi in a covered container within 2 hours and refrigerate at 4°C or below; consume within 3-4 days.
- Room-temperature limit
Because it contains cheese and eggs, do not leave it at room temperature for longer than 2 hours; if the room is above 32°C, limit this time to 1 hour.
- Freezing
Once the slices are completely cool, wrap them airtight and freeze for about 2 months with limited loss of quality.
- Thawing method
Preferably thaw frozen slices in the refrigerator overnight.
- Reheating
Reheat refrigerated slices in a 180°C oven for about 10-15 minutes, until heated through.
- Make-ahead steps
You can grate the cheeses 1 day ahead and keep them covered in the refrigerator; rolling, boiling, and layering the dough on the day of serving gives the best texture.
- Serving suggestion
Serve in squares with tea or ayran, hot or lukewarm.
Nutrition
1 serving: 1/8 of the recipe; including serving additions
Calculated approximately for 1/8 of the recipe using standard product values; assumes that not all of the oil and salt from the boiling water transfers to the borek. Values are approximate calculations.
Frequently Asked Questions About Su Boregi
Why does su böreği dough spring back as you roll it out?
If the dough has not rested long enough, its gluten network stays tense. Resting the dough under plastic wrap for approximately 1 hour makes it easier to roll out with a rolling pin.
How many seconds should su böreği yufka be boiled?
Approximately 20-30 seconds is enough for thinly rolled yufka. Instead of extending the time, watch for the yufka to become flexible while remaining easy to handle without falling apart.
Can the first and last yufka sheets in su böreği be used without boiling?
Yes. Some regional methods use the bottom and top yufka without boiling them. In this recipe, all the yufka sheets are boiled briefly to preserve the original method.
What kind of cheese is used in su böreği?
White cheese adds a distinctly salty flavor, while kaşar gives the middle layers a melty, cohesive filling. This recipe uses 100 g white cheese and 250 g kaşar.
Can su böreği be stored in the freezer?
Yes. Wrap the slices airtight once they have cooled completely and freeze them. For the best texture, thaw them in the refrigerator and reheat them in the oven.
Why does su böreği turn out doughy?
Overboiling the yufka, letting the ice water warm up, or failing to drain the blanched yufka well leaves excess moisture between the layers. Keep the boiling time short and drain each sheet well.
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