Su Borek is a beloved Turkish pastry that brings together layers of delicate dough and savory fillings in a wonderfully moist and flavorful dish. Unlike the crispier versions of borek, Su Borek is soaked in a rich milk and egg mixture, giving it a unique texture that’s both tender and satisfying. It’s perfect for breakfast, brunch, or a comforting snack any time of day.
Ingredients
To craft an authentic Su Borek, we need to gather fresh and simple ingredients that contribute to its signature tender and moist texture. Below is a detailed breakdown of the essential components for each part of the recipe.
For the Dough
Our Su Borek dough must be soft yet sturdy enough to absorb the rich sauce without falling apart. We use basic pantry staples combined for a smooth, elastic dough.
- 3 cups all-purpose flour, sifted
- 1 cup warm water (around 100°F)
- 1 teaspoon salt
- 2 tablespoons olive oil or melted butter
- 1 teaspoon instant dry yeast (optional for slight softness)
For the Filling
The filling defines the savory heart of the Su Borek. We lean on classic Turkish flavors combining cheese and fresh herbs for a luscious creamy mix.
- 2 cups crumbled feta cheese (preferably Turkish white cheese or a salty feta alternative)
- 1 cup grated mozzarella or kasseri (optional for stretchiness)
- 1 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh dill (optional but recommended)
- 2 large eggs (to bind the filling together)
- Freshly ground black pepper, to taste
For the Sauce
The sauce sets Su Borek apart from other varieties by bathing the dough in a creamy, flavorful liquid that keeps it tender and moist.
| Ingredient | Measurement | Purpose |
|---|---|---|
| 3 cups whole milk | 3 cups (warm) | Moistens and softens layers |
| 3 large eggs | 3 eggs | Adds richness and structure |
| 1/4 cup olive oil or melted butter | 1/4 cup | Enhances flavor and moisture |
| 1 teaspoon salt | 1 tsp | Balances sweetness |
We mix these ingredients thoroughly, ensuring the sauce will deeply soak into our borek, creating its iconic luscious texture.
Equipment Needed
To master the art of Su Borek, having the right equipment is essential. Below is a detailed list of what we need to prepare this unique Turkish pastry perfectly:
- Large Mixing Bowl
For combining the dough ingredients thoroughly.
- Whisk
To blend eggs and milk smoothly for both the dough and the soaking sauce.
- Measuring Cups and Spoons
Ensuring precise ingredient measurements for consistent results.
- Rolling Pin
Critical for rolling the dough thinly and evenly, shaping delicate layers.
- Pastry Brush
For brushing olive oil or melted butter between layers to keep the pastry moist.
- Rectangular or Square Baking Dish (9×13 inches or similar)
Ideal for assembling Su Borek layers and baking evenly.
- Sharp Knife
To cut the borek into neat pieces before or after baking.
- Cheese Grater
Useful if we need to grate kasseri or mozzarella cheese.
- Oven
Must be preheated to the right temperature for perfect baking and browning.
| Equipment | Purpose |
|---|---|
| Large Mixing Bowl | Mix dough and filling ingredients |
| Whisk | Blend eggs and milk for dough and soaking sauce |
| Measuring Cups & Spoons | Accurate measurement of ingredients |
| Rolling Pin | Roll dough thinly and evenly |
| Pastry Brush | Brush olive oil or butter between dough layers |
| Baking Dish (9×13 inch) | Assemble and bake Su Borek |
| Sharp Knife | Cut borek into serving portions |
| Cheese Grater | Grate cheese for filling |
| Oven | Bake Su Borek until tender and golden |
Tip: Using a non-stick baking dish or lightly greasing the baking pan helps prevent sticking and ensures easy serving.
Having these tools on hand prepares us to follow the recipe step-by-step with precision and confidence, guaranteeing our Su Borek emerges tender, moist, and beautifully layered every time.
Prep Work
Before assembling our Su Borek, meticulous preparation of the dough and filling is crucial. These foundational steps ensure an even texture and rich taste in every bite.
Preparing the Dough
To achieve the signature tender and moist layers of Su Borek, follow these steps carefully:
- Combine Dry Ingredients: In a large mixing bowl, whisk together 3 ½ cups of all-purpose flour and 1 teaspoon of salt.
- Add Wet Ingredients: Gradually stir in 1 ½ cups of warm water and 3 tablespoons of olive oil or melted butter. For an extra soft texture, optionally add 1 teaspoon of instant dry yeast, activating it beforehand in warm water.
- Knead the Dough: Mix until the dough comes together. Transfer to a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This relaxation period helps the dough dough develop flexibility for rolling thin without tearing.
| Ingredient | Amount | Note |
|---|---|---|
| All-purpose flour | 3 ½ cups (about 420 grams) | Sifted |
| Salt | 1 teaspoon | |
| Warm water | 1 ½ cups (about 360 ml) | Temperature: ~100°F (38°C) |
| Olive oil/melted butter | 3 tablespoons | For richness and softness |
| Instant dry yeast | 1 teaspoon (optional) | Activated in warm water |
Preparing the Filling
Our filling balances savory feta with fresh herbs — a classic, flavorful combination:
- Crumble the Cheese: Measure and crumble 2 cups of feta cheese in a bowl.
- Grate Additional Cheese: Shred 1 cup mozzarella or kasseri for a creamy melt.
- Chop Herbs: Finely chop 2 tablespoons of fresh parsley and 1 tablespoon of dill for brightness.
- Incorporate Eggs and Seasoning: Beat 2 large eggs lightly; add to cheese and herb mixture, then season with ½ teaspoon of freshly ground black pepper. Mix until uniform.
| Ingredient | Amount | Notes |
|---|---|---|
| Feta cheese | 2 cups (about 300 g) | Crumbled |
| Mozzarella/kasseri | 1 cup (about 100 g) | Grated |
| Fresh parsley | 2 tablespoons | Finely chopped |
| Fresh dill | 1 tablespoon | Finely chopped |
| Eggs | 2 large | Lightly beaten |
| Black pepper | ½ teaspoon | Freshly ground |
Tip: Combine the filling ingredients gently to maintain texture and avoid overmixing which can make the filling watery.
By thoroughly preparing both the dough and the filling, we lay the groundwork for assembling our Su Borek into its signature buttery, moist layers.
Directions
Let’s walk through the essential steps to create the perfect Su Borek, ensuring each layer is tender, moist, and bursting with flavor.
Rolling and Layering the Dough
- Prepare your workspace by lightly flouring the surface to prevent sticking.
- Divide the rested dough into equal portions for easier handling.
- Using a rolling pin, roll each piece into a thin, rectangular sheet about 1-2 mm thick. Aim for delicate but sturdy layers.
- Stack the rolled sheets with a light brush of olive oil or melted butter between each to keep them from sticking and add richness.
- Once all sheets are rolled and layered, set the stack aside for assembly.
Adding the Filling
- In a bowl, combine the crumbled feta, grated kasseri or mozzarella, finely chopped fresh parsley and dill, beaten eggs, and freshly cracked black pepper.
- Mix gently to preserve the texture of the cheeses and herbs without turning the filling watery.
- Taste the filling and adjust seasoning if needed — it should be savory with an herbaceous note.
- Keep the filling at room temperature for easy spreading.
Assembling the Borek
- Preheat the oven to 350°F (175°C). Grease a rectangular baking dish generously with butter or olive oil.
- Place the first layer of dough on the bottom of the dish, allowing edges to overlap slightly.
- Spread a thin, even layer of filling over the dough, covering it completely but not too thickly.
- Add another layer of dough over the filling and brush it with your prepared oil or melted butter.
- Repeat layering dough and filling until all ingredients are used. Finish with a final sheet of dough on top.
- Pour the milk and egg sauce evenly over the entire assembled borek to soak all the layers.
- Use a sharp knife to score the top layer into squares or diamonds to allow steam to escape and for easy serving later.
- Bake uncovered for 40-50 minutes or until the top is golden and bubbling.
- Let cool slightly before cutting completely and serving.
| Step | Key Actions | Tips |
|---|---|---|
| Rolling & Layering | Roll dough thin, brush layers | Flour surface, stack with oil or butter |
| Adding Filling | Gently combine cheeses and herbs | Avoid watery texture, season well |
| Assembling Borek | Layer dough/filling, pour sauce | Score top, bake at 350°F for 40-50 mins |
Follow these structured steps and our Su Borek recipe will yield a rich, moist, flavorful pastry that honors tradition while delighting every palate.
Cooking Instructions
Let’s begin the final steps of making Su Borek. Proper baking and monitoring are essential to achieve the perfect tender, moist, and golden layers typical of this beloved Turkish pastry.
Baking the Su Borek
- Preheat the oven to 350°F (175°C) to ensure an even cooking environment.
- Lightly grease your rectangular baking dish with olive oil or melted butter to prevent sticking and to add richness.
- Carefully transfer the assembled Su Borek layers into the prepared baking dish.
- Pour the prepared milk and egg sauce evenly over the layers, ensuring full saturation for the signature moist texture.
- Using a sharp knife, score the surface into squares or diamonds. This step allows steam to escape and ensures even cooking.
- Place the dish in the middle of the oven rack to promote uniform heat circulation.
- Bake uncovered for 40 to 50 minutes or until the top turns a deep golden brown color and begins to crisp slightly.
- For a richer top layer, optionally brush the surface with melted butter 10 minutes before the end of baking.
| Step Number | Action | Details |
|---|---|---|
| 1 | Preheat oven | 350°F (175°C) |
| 2 | Grease baking dish | Olive oil or melted butter |
| 3 | Transfer layers | Fully assembled Su Borek |
| 4 | Pour sauce | Evenly over the layers |
| 5 | Score surface | Cut into squares/diamonds for steam release |
| 6 | Bake | 40-50 minutes, middle oven rack |
| 7 | Optional | Brush melted butter 10 mins before end |
Checking for Doneness
To confirm your Su Borek is perfectly cooked:
- Look for a deep golden brown color on the top surface.
- The edges should lift slightly, showing crispness while the interior remains moist.
- Gently insert a knife or toothpick in the center. It should come out clean or with minimal sauce, indicating the egg mixture has set.
- Let the Su Borek rest for 10-15 minutes after baking. This allows the layers to settle and makes cutting easier.
“A golden top and a toothpick that emerges with just a hint of moisture is the hallmark of a well-baked Su Borek — inviting you to savor each rich, tender bite.”
With these precise baking and doneness checks, our Su Borek promises to delight with every forkful.
Serving Suggestions
To fully appreciate the Su Borek experience, pairing it with complementary flavors and textures enhances every bite. Here are our carefully selected serving suggestions to elevate this tender and moist Turkish pastry:
Accompaniments for Su Borek
- Fresh Salad: A crisp, refreshing salad like a traditional Turkish shepherd’s salad with tomatoes, cucumbers, green peppers, red onions, parsley, and a light lemon-olive oil dressing cuts through the richness of the borek.
- Yogurt or Cacık: Serve with plain yogurt or cacık (a yogurt-cucumber-garlic dip). These cool creamy sides balance the savory, moist layers perfectly.
- Olives and Pickles: A small platter of assorted olives and pickled vegetables adds a salty, tangy contrast and enhances the brunch experience.
Beverage Pairings
- Turkish Tea or Black Tea: A hot, strong cup of Turkish tea complements Su Borek’s savory richness. Sweeten lightly or enjoy plain.
- Ayran: This traditional Turkish yogurt drink with a touch of salt provides refreshing acidity and cools the palate.
- Freshly Brewed Coffee: For an afternoon snack, a robust coffee pairs beautifully with the mild cheeses and herbs.
Presentation Tips
- Cut Su Borek into Squares: Slice the borek into neat squares or rectangles. This not only showcases the layered structure but also makes serving easy in a gathering.
- Garnish with Fresh Herbs: Sprinkle chopped fresh parsley or dill on top for visual appeal and a burst of herbaceous aroma.
- Serve Warm: Reheat if necessary to restore the soft, moist texture before serving.
| Serving Suggestions | Purpose | Flavor & Texture Contrast |
|---|---|---|
| Fresh Salad | Refresh palate | Crisp, tangy, light |
| Yogurt or Cacık | Cooling side | Creamy, garlicky, cool |
| Olives and Pickles | Salty and tangy contrast | Briny, crisp |
| Turkish Tea | Traditional beverage | Strong, slightly bitter |
| Ayran | Refreshing and cooling | Tangy, creamy |
| Freshly Brewed Coffee | Afternoon pairing | Bold, robust |
Tip: Preparing a small mezze platter including these accompaniments creates a memorable Turkish-style brunch around Su Borek. Function and flavor come together beautifully.
Using these suggestions, we bring out the full range of textures and flavors that make Su Borek a delightful centerpiece at any meal.
Make-Ahead Tips
Preparing Su Borek ahead of time can save us effort and elevate the flavors, making it even more enjoyable. Here are the best strategies to ensure our Su Borek maintains its signature tenderness and moist texture when made in advance:
Dough Preparation in Advance
- After kneading the dough and allowing it to rest, wrap it tightly in plastic wrap.
- Refrigerate the dough for up to 24 hours before rolling. This resting time helps the gluten relax further, making the dough easier to roll thinly.
- Before using, bring the dough to room temperature for about 30 minutes to ensure flexibility during rolling.
Assembling Ahead of Baking
- We can assemble the entire Su Borek the night before baking.
- After layering the dough and filling in the greased baking dish, pour the milk and egg sauce over the top.
- Cover the dish tightly with plastic wrap or foil.
- Refrigerate for up to 12 hours.
- When ready, remove from the fridge and allow the borek to come to room temperature for 20 minutes before baking.
Freezing Tips for Longer Storage
- For long-term make-ahead, assemble and freeze the unbaked Su Borek before adding the milk and egg sauce.
- Wrap the assembled dish tightly with plastic wrap and then aluminum foil to avoid freezer burn.
- Freeze for up to 1 month.
- To bake, thaw overnight in the refrigerator. Then add the milk and egg sauce and bake according to instructions.
Sauce Preparation Ahead
- The milk and egg bathing sauce can be mixed up to 24 hours ahead.
- Store it in a sealed container in the refrigerator.
- Bring it back to room temperature and whisk gently before pouring over the assembled layers.
| Make-Ahead Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Dough (rested & wrapped) | Refrigeration | Up to 24 hours | Bring to room temp 30 min before use |
| Fully Assembled Borek | Refrigeration (covered) | Up to 12 hours | Bring to room temp 20 min before baking |
| Assembled Borek (without sauce) | Frozen (wrapped) | Up to 1 month | Thaw overnight, add sauce before baking |
| Milk and Egg Sauce | Refrigeration (sealed) | Up to 24 hours | Whisk before use |
Additional Tips
“To preserve the delicate moist layers of our Su Borek, avoid refrigerating the assembled dish without covering it well. Exposure to air can dry out the dough, impacting texture.”
- Use airtight coverings to retain moisture.
- Allow proper thawing and temperature adjustment before baking to ensure even cooking.
- When baking after refrigeration or freezing, add a few extra minutes to baking time if needed but monitor closely to avoid over-browning.
By incorporating these Make-Ahead Tips, we can enjoy the flavors of fresh Su Borek with added convenience and ease.
Storage Instructions
Proper storage is crucial for preserving the delicate texture and rich flavor of our Su Borek. Here’s how we keep it fresh, whether we plan to enjoy it soon or save it for later.
Refrigeration
- After baking, allow the Su Borek to cool completely at room temperature.
- Wrap it tightly with plastic wrap or place it in an airtight container to prevent drying out.
- Store in the refrigerator for up to 3 days.
- To reheat, bake at 325°F (163°C) for about 10-15 minutes until warmed through and crispy on the edges.
Freezing
For longer storage, follow these steps to freeze:
- If we plan to freeze, do not bake immediately. Assemble the Su Borek without pouring on the milk and egg sauce.
- Wrap the unbaked borek tightly with plastic wrap, then with aluminum foil to avoid freezer burn.
- Freeze for up to 1 month.
- When ready to bake, thaw overnight in the refrigerator.
- Prepare and pour the milk and egg sauce just before baking.
- Bake as usual at 350°F (175°C) for 40-50 minutes, until golden and cooked through.
Milk and Egg Sauce Storage
- Prepare the sauce ahead and store it in a sealed container in the refrigerator.
- Use within 2 days for the best freshness.
- Stir well before using to recombine ingredients.
Storage Time Summary
| Storage Method | Maximum Duration | Storage Tips |
|---|---|---|
| Refrigerated | Up to 3 days | Wrap tightly, cool completely |
| Frozen (unbaked) | Up to 1 month | Wrap with plastic and foil, thaw before baking |
| Milk & Egg Sauce | Up to 2 days (refrigerated) | Store in airtight container, stir before use |
“For the best results, always allow the borek to cool fully before storing. This preserves moisture and prevents sogginess.“
By following these Storage Instructions carefully, we ensure our Su Borek stays tender, moist, and flavorful, ready to delight us whenever we crave it.
Conclusion
Su Borek is more than just a pastry—it’s a comforting experience that brings a taste of Turkish tradition right to our table. With its tender layers soaked in a rich milk and egg mixture, it offers a unique texture that sets it apart from other boreks.
By paying attention to preparation, assembly, and baking, we can create a dish that’s moist, flavorful, and perfect for any occasion. Whether served warm with fresh accompaniments or enjoyed as a make-ahead treat, Su Borek promises a delicious journey with every bite. Let’s embrace the art of making this delightful pastry and share its rich flavors with those we love.
Frequently Asked Questions
What is Su Borek?
Su Borek is a traditional Turkish pastry made from thin layers of dough soaked in a rich milk and egg mixture, resulting in a moist and tender texture. It typically contains savory fillings like feta cheese, herbs, and eggs.
How does Su Borek differ from other types of borek?
Unlike traditional borek, which is crispier, Su Borek is soaked in a milk and egg sauce, making it soft, moist, and tender rather than flaky and crunchy.
What are the key ingredients for making Su Borek?
Key ingredients include all-purpose flour for the dough, milk, eggs, olive oil or butter for soaking, and a filling of feta cheese, mozzarella or kasseri, fresh herbs, eggs, and seasoning.
What kitchen tools do I need to make Su Borek?
You will need a large mixing bowl, whisk, measuring cups and spoons, rolling pin, pastry brush, a rectangular baking dish, a sharp knife, cheese grater, and a preheated oven.
How do I prepare the dough for Su Borek?
Mix flour, salt, and optionally yeast, then add warm water and oil or butter. Knead until smooth, then let it rest to develop flexibility for rolling into thin sheets.
What is the best way to assemble Su Borek?
Layer thin sheets of dough with oiled or buttered surfaces, add the cheese and herb filling between layers, pour the milk and egg sauce over the top, score the surface, then bake until golden.
At what temperature and how long should I bake Su Borek?
Bake uncovered at 350°F (175°C) for 40 to 50 minutes until the top is deep golden and the edges lift slightly. Use a toothpick test to check doneness.
Can I prepare Su Borek ahead of time?
Yes. Dough can be refrigerated for up to 24 hours, assembled borek can be refrigerated for 12 hours before baking, and unbaked borek (without sauce) can be frozen up to a month.
How should I store leftover Su Borek?
Cool completely, then wrap tightly in plastic or store in an airtight container in the fridge for up to 3 days. For longer storage, freeze unbaked borek without sauce for up to a month.
What are good side dishes and drinks to serve with Su Borek?
Serve Su Borek with fresh salads, yogurt or cacık, olives, and pickles. Pair it with Turkish tea, ayran, or coffee for a complete meal experience.