Layered Cheese Pastry with Homemade Dough
A celebratory börek built from homemade egg-rich sheets that are briefly boiled, layered with butter and feta, then baked until deeply browned.
By Moow Editorial ·
- If you do not have two same-size trays, use a larger rimmed tray to help invert the börek.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 12 servings
- Prep time: 1 hour
- Cook time: 35–45 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 12 servings.
- Calories: 580 kcal
- Protein: 23 g
- Carbohydrates: 63 g
- Fat: 25 g
- Sodium: 1422 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Börek
Have these measured and ready before you begin.
- 8 large eggs
- scant 1/2 cup (100 ml) water
- 1 1/2 tbsp fine salt
- 1 kg (2.2 lb) all-purpose flour, added gradually
- 200 g (7.1 oz; about 14 tbsp) butter
- 1 pound (454 g) feta, crumbled
- 1/3 bunch parsley, chopped
Directions
1. Mix the eggs, measured salt, and water. Gradually knead in enough flour to make a soft dough that does not stick. Divide into 12 pieces and rest for 20 minutes.
2. Roll every piece into a very thin sheet. Melt the butter and mix the cheese with the parsley.
3. Butter a wide tray and lay down one raw sheet. Briefly boil the next five sheets, one at a time, for about 1 minute in salted water; drain and layer them in the tray, brushing each layer with butter.
4. Spread the cheese filling over the sixth layer. Boil and layer five more sheets, buttering between each, then finish with the final unboiled sheet.
5. Brush the top with the remaining butter and bake at 375°F (190°C) for 35–45 minutes, until deeply golden and fully set.
6. Rest 15 minutes before slicing. Do not attempt to invert a hot tray over a stovetop burner.
Sources
Contains wheat, milk, and egg. Use extreme care when handling boiling dough sheets and flipping a heavy hot tray; cook until no raw egg dough remains in the center.