Turkish Gruyere Cheese Börek
Gravyer Türk
This rich, cheesy börek features layers of crispy phyllo pastry filled with Turkish gruyere cheese and herbs. The golden pastry crackles when cut, revealing melted cheese that stretches beautifully. Perfect for breakfast, lunch, or as an elegant appetizer that showcases Turkey's love affair with quality cheese.
Ingredients
Instructions
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Prepare cheese filling
Grate the gruyere cheese into medium-sized shreds using a box grater. Finely chop the fresh dill and parsley into small pieces. Mix the grated cheese with herbs and black pepper in a large bowl until evenly distributed. The mixture should smell fragrant and herbaceous. Do not add salt as gruyere is naturally salty.
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Make egg mixture
Crack 3 eggs into a bowl and whisk vigorously for 1-2 minutes until completely smooth. Gradually add the milk while whisking continuously to prevent lumps. The mixture should be pale yellow and well combined. Do not let it sit too long or the eggs may start to cook from room temperature.
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Melt butter mixture
Melt the butter in a small saucepan over low heat for 3-4 minutes until completely liquid. Remove from heat and stir in the olive oil until well combined. The mixture should be warm but not hot. Do not let the butter brown or burn as it will create a bitter taste.
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Prepare baking dish
Preheat oven to 180°C (350°F). Brush a 30x40cm baking dish generously with the butter-oil mixture using a pastry brush. Make sure every corner and side is well coated. The dish should glisten with a thin, even layer of fat. Do not use too much or the börek will be greasy.
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Layer first phyllo
Carefully lay half of the phyllo sheets in the baking dish, brushing each sheet lightly with butter mixture before adding the next. Work quickly but gently for 8-10 minutes, ensuring sheets don't tear. The pastry should look glossy and pliable. Do not let phyllo dry out by covering unused sheets with a damp towel.
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Add cheese filling
Spread the cheese and herb mixture evenly over the phyllo base using your hands or a spoon. Press gently to distribute the filling to all corners. The layer should be uniform, about 1cm thick. Do not pack it down too firmly or the börek will be dense.
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Complete phyllo layers
Layer the remaining phyllo sheets on top, brushing each with butter mixture as before. Work for another 8-10 minutes, ensuring the top is well sealed. The final layer should be golden from the butter and completely cover the filling. Do not leave any gaps where filling might leak through.
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Add final touches
Pour the egg-milk mixture evenly over the entire surface of the börek. Let it soak in for 2-3 minutes until the liquid is absorbed. Use a sharp knife to score the top into portions, cutting about halfway through. Do not cut all the way through to the bottom or the filling will leak out.
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Bake to perfection
Bake on the middle rack for 35-40 minutes until the top is golden brown and crispy. The surface should sound hollow when tapped lightly and the edges should be deeply golden. Let cool for 10 minutes before serving to allow the cheese to set. Do not cut immediately or the cheese will be too molten and messy.
Tips
Cooking Tips
Keep phyllo sheets covered with a slightly damp towel while working to prevent them from drying out and cracking. Brush each sheet lightly but thoroughly with the butter mixture—this creates the signature flaky layers.
Alternatives
If Turkish gruyere isn't available, Swiss gruyere works well, though it's slightly less nutty. You can also substitute with aged kaşar cheese for a more traditional Turkish flavor, though the taste will be milder.
Serving & Storage
Serve warm or at room temperature, cut into squares or diamonds. Traditionally accompanied by Turkish tea and sliced tomatoes. Store covered in the refrigerator for up to 3 days and reheat in a low oven to restore crispiness.
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