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 100g feta, chop 10g parsley and 5g dill, fold into feta with a pinch of black pepper. Melt 30g butter over medium heat 1 minute, remove. Whisk 1 egg, 120ml milk, 0.5 tsp salt, and 15g melted butter until smooth.
Boil
Bring 1 litre water with 0.5 tsp salt to a low boil over high heat 5 minutes. Cut 2 yufka sheets to fit a 15cm dish. Brush dish with 5ml olive oil, lay first sheet, brush with egg-milk wash.
Wrap
Over 5 minutes off heat, dunk the remaining yufka sheet in hot water 5 seconds until pliable, drain, layer in dish brushing with wash. Distribute feta filling between sheets, building layers evenly.
Build
Off heat 2 minutes, top with final yufka sheet brushed thickly with remaining egg wash and 15g melted butter. Score top into 4 squares to mark portion lines.
Bake
Slide dish into 200C oven, bake 25 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 6 minutes off heat for layers to firm and custard to settle. Slice along score lines into 4 squares, lift onto warm plate, scatter a pinch of pul biber and dill across burnished tops, serve warm.
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