Traditional Hand-Rolled Turkish Börek with Paper-Thin Pastry
El Açması Börek
This flaky, buttery börek features ultra-thin hand-rolled pastry sheets layered with creamy cheese filling. The golden, crispy exterior gives way to tender, melting layers inside. Master this impressive traditional technique for a truly authentic Turkish pastry experience.
Ingredients
Instructions
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Make the dough
Combine flour and salt in a large bowl. Beat 1 egg with warm water and olive oil. Gradually mix wet ingredients into flour over medium mixing speed for 8-10 minutes until smooth, elastic dough forms. The dough should be soft but not sticky. Do not add too much flour or the pastry will be tough.
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Rest the dough
Divide dough into 8 equal portions and shape into balls. Cover with damp cloth and rest at room temperature for 30-45 minutes until relaxed and pliable. The dough balls should feel soft when gently pressed. Do not skip resting time or rolling will be difficult.
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Prepare the filling
Crumble white cheese into small pieces and chop parsley finely. Mix together in a bowl over low heat for 2-3 minutes until slightly softened. The mixture should hold together when pressed. Do not overmix or the cheese will become watery.
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Roll paper-thin sheets
On a lightly floured large surface, roll each dough ball with a thin rolling pin over medium pressure for 15-20 minutes until transparent and paper-thin. Each sheet should be large enough to cover your baking dish. Do not tear the delicate pastry.
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Layer the börek
Brush melted butter on baking dish. Place first pastry sheet and brush with butter over low heat application for 1-2 minutes. Add thin layer of cheese filling. Repeat layering 4 sheets with filling, then top with remaining 4 sheets, buttering each layer. Do not press down on layers.
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Add final touches
Beat remaining egg with milk and pour evenly over top over medium distribution for 3-4 minutes until absorbed. Score the top into serving portions with sharp knife. The surface should glisten with egg wash. Do not cut all the way through layers.
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Bake to perfection
Bake in preheated 180°C oven over medium heat for 35-45 minutes until golden brown and crispy on top. The börek should puff slightly and sound hollow when tapped. Do not open oven door frequently or layers will collapse.
Tips
Cooking Tips
Keep unused pastry sheets covered with damp cloth while working to prevent drying. Work quickly but gently when handling the thin sheets.
Alternatives
Replace white cheese with feta or cottage cheese for different flavors, though the texture will be slightly different and more crumbly.
Serving & Storage
Serve warm cut into squares with Turkish tea, tomatoes, and cucumbers. Store covered in refrigerator for 2 days and reheat in oven to restore crispiness.
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