Turkish Layered Yufka Börek with Cheese and Herbs
Yufka Böreği
This traditional Turkish börek features crispy golden layers of yufka pastry filled with creamy cheese and fresh herbs. Each bite delivers a perfect contrast between the flaky, buttery exterior and the rich, savory filling. It's an ideal dish for breakfast, brunch, or a light dinner that showcases the art of Turkish pastry-making.
Ingredients
Instructions
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Prepare cheese filling
Crumble the white cheese into small, uniform pieces using your fingers. Finely chop the fresh dill and parsley into 2mm pieces. In a large bowl, combine the crumbled cheese, chopped herbs, and black pepper. Mix gently with a fork for 2-3 minutes until evenly distributed. Do not overmix as this will make the cheese paste-like.
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Make egg mixture
Crack eggs into a medium bowl and whisk vigorously for 1-2 minutes until completely smooth. Gradually add the milk while whisking continuously. Melt the butter in a small saucepan over low heat for 2-3 minutes until just melted and golden. Add the melted butter and olive oil to the egg mixture, whisking constantly. Do not let the butter cool and solidify.
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Prepare baking dish
Preheat your oven to 180°C (350°F). Generously brush a 30x25cm baking dish with some of the egg mixture using a pastry brush. This should take about 1 minute and create an even coating on the bottom and sides. The dish should glisten with the mixture. Do not skip this step as it prevents sticking.
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Layer first yufka sheets
Place the first yufka sheet in the baking dish, gently pressing it into corners. Brush the entire surface generously with the egg mixture for 30-45 seconds until well coated. Repeat with the second, third, and fourth yufka sheets, brushing each layer thoroughly. Each sheet should be visibly moist and glistening. Do not rush this process or the layers will be dry.
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Add cheese filling
Spread the prepared cheese and herb mixture evenly over the fourth yufka layer using clean hands or a spoon. Take 2-3 minutes to distribute it uniformly, reaching all corners. The filling should cover the entire surface in a thin, even layer about 5mm thick. Do not pile the filling in the center as it will create uneven cooking.
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Complete layering
Place the remaining four yufka sheets on top of the filling, brushing each layer generously with the egg mixture as before. This should take 3-4 minutes total. Press down gently after each sheet to eliminate air bubbles. The final layer should be thoroughly coated and the mixture should pool slightly around the edges. Do not leave any dry spots on the top layer.
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Score and bake
Using a sharp knife, score the top layers into serving portions, cutting only halfway through. Bake in the preheated oven for 35-40 minutes until the top is deep golden brown and crispy. The börek should sound hollow when tapped and the edges should be golden and slightly pulled away from the sides. Do not open the oven door for the first 25 minutes as this will cause collapse.
Tips
Cooking Tips
Keep yufka sheets covered with a damp cloth while working to prevent them from drying out and cracking. If they do crack, overlap the pieces slightly and brush well with the egg mixture to seal.
Alternatives
Replace white cheese with ricotta mixed with crumbled feta for a creamier texture, or use cottage cheese drained overnight for a lighter version. Spinach can be added to the herbs for extra nutrition.
Serving & Storage
Serve warm cut into squares with Turkish tea, yogurt, and sliced tomatoes. Store covered in the refrigerator for up to 3 days and reheat in a 160°C oven for 10 minutes to restore crispness.
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