Su Böreği (Turkish Cheese Pastry)
Delicate phyllo sheets layered with creamy cheese filling and baked until golden, then drizzled with hot butter infused with fresh herbs. A stunning vegetarian showpiece that looks restaurant-quality but requires just 8 ingredients.
- Total time
- 40 min
- Servings
- 4
- Calories
- 545
- Protein
- 16g
Ingredients
- 1 package (about 12 sheets, 1 lb) phyllo dough sheets (thawed if frozen)
- 1.5 cups ricotta cheese
- ¾ cup feta cheese, crumbled
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- ¾ cup butter, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep signals it has fully preheated, about 10 minutes.
- 2
In a large bowl, combine ricotta, feta, parsley, dill, salt, and pepper, stirring with a fork until evenly mixed.
- 3
Melt 2 tablespoons of butter in a small saucepan over low heat, watching until it turns liquid and smooth.
- 4
Lay one phyllo sheet on a clean, dry work surface and brush it lightly with melted butter using a pastry brush, covering the whole surface with a thin, even coat.
- 5
Lay a second phyllo sheet directly on top of the buttered one and brush it with butter in the same way.
- 6
Spread 3 tablespoons of cheese filling across the lower half of the stacked phyllo sheets, leaving a 1-inch border on the left, right, and bottom edges.
- 7
Fold the left edge of phyllo over the filling by 1 inch, then fold the right edge over by 1 inch, pressing gently so they overlap slightly.
- 8
Starting at the bottom edge where the filling is, roll the phyllo tightly away from you like a small log, tucking in the sides as you roll to seal the cheese inside.
- 9
Place the rolled pastry seam-side down on a parchment-lined 9-by-13-inch baking sheet and repeat steps 4–8 with remaining phyllo sheets and filling to make 5 rolls total.
- 10
Brush the top and sides of each roll with remaining melted butter, using about 1 teaspoon per roll, until all rolls look glossy and moist.
- 11
Slide the baking sheet into the preheated oven and bake for 20–25 minutes until the pastry is golden brown on top and feels firm when pressed lightly.
- 12
Remove the pastry from the oven and let it rest on the sheet for 2 minutes so the cheese sets slightly before serving.
Tools you’ll need
- oven
- large mixing bowl
- fork
- small saucepan
- pastry brush
- work surface or cutting board
- parchment-lined 9-by-13-inch baking sheet
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