Crispy Feta and Parsley Pastry — Su Boregi
Layered water-boiled yufka pastry filled with feta and parsley, baked in butter and milk-egg wash until each layer turns custardy below and burnished gold on top, sliced into squares for a celebratory tray.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200C. Crumble 400g feta, chop 40g parsley and 20g dill, fold into feta with 0.5 tsp black pepper. Melt 120g butter over medium heat 1 minute, remove. Whisk 4 eggs, 480ml milk, 1 tsp salt, and 60ml melted butter until smooth.
Boil
Bring 4 litres water with 2 tsp salt to a low boil over high heat 8 minutes. Cut 10 yufka sheets to fit a 25cm dish. Brush dish with 20ml olive oil, lay first sheet, brush with egg-milk wash.
Wrap
Over 10 minutes off heat, dunk each remaining yufka sheet in hot water 5 seconds until pliable, drain, layer in dish brushing with wash. Distribute feta filling between every two sheets, building layers evenly.
Build
Off heat 3 minutes, top with final yufka sheet brushed thickly with remaining egg wash and 60ml melted butter. Score top into 12 squares to mark portion lines.
Bake
Slide dish into 200C oven, bake 40 minutes until top is deeply burnished and crisp, layers below set into custard around feta, edges pull cleanly from dish.
Rest and plate
Lift dish onto trivet, rest 8 minutes off heat for layers to firm and custard to settle. Slice along score lines into 12 squares, lift onto warm plates, scatter 0.5 tsp pul biber and dill across burnished tops, serve warm.
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