Traditional Turkish Water Borek Pastry
Ingredients
- 4 eggs
- 1 large tea glass of room temperature water
- 1 teaspoon salt
- 4 cups flour
Filling
- Cheese mixed with parsley or ground meat filling
For brushing
- 150 grams butter
Preparation
Knead a stiff dough with the given ingredients
Divide the dough into 10 pieces, cover with a damp cloth and let rest for half an hour
Roll out 8 pieces to slightly larger than tray size
Lay the sheets on a cloth and cover to prevent drying
Grease the tray with butter
Roll out the remaining 2 pieces as large as possible
Place one uncooked sheet on the bottom of the greased tray and the other on top, gathering it
Fill a large pot with water more than half full, bring to a boil and add 2 tablespoons salt
Cut each sheet in half, boil in the salted water for about 50 seconds, then transfer to cold water
Remove from cold water, dry with a cloth and layer in the tray
Brush melted butter on each layer of the sheets
After the 5th sheet, add filling: half with cheese mixture and half with meat mixture
Layer another 4 boiled sheets with butter between each
Top with the uncooked large sheet, gathering it on the tray
Brush with the remaining butter and score with a knife in a few places
Bake in a preheated 200°C oven until the top is golden
Tips
Score the top to prevent rising
