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Peynirli Börek

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Peynirli Börek

Peynirli Börek, a beloved staple of Turkish home cooking, finds its place on tables from casual brunches to festive gatherings. Each family's version is a reflection of their own touch, with salt and fat balanced by intuition rather than recipe. This particular home-style rendition, steeped in tradition, captures the essence of everyday Turkish hospitality.

The flaky layers of yufka, generously buttered, cradle a savory filling of tangy white cheese and fresh parsley, bound together by rich eggs. As you bite into its crisp golden exterior, the filling offers a creamy contrast, a harmony of texture and flavor that is both satisfying and comforting. Serve it as a centerpiece or a companion, and let its warmth and simplicity speak for itself.

Ingredients

  • 10yufka sheets
  • 350 gwhite cheese
  • 2eggs
  • parsley — chopped
  • 100 gbutter

Method

  1. Begin by taking the 100 g of butter out of the refrigerator and letting it come to room temperature. This will make it easier to melt and brush onto the yufka sheets. Also, remove the 2 eggs from the fridge to allow them to reach room temperature, which will help them blend more smoothly with the cheese mixture.
  2. In a medium bowl, crumble 350 g of white cheese using your hands or a fork. Chop a handful of parsley finely and mix it into the cheese. This mixture should be well combined but not overly mashed, allowing the cheese to retain some texture.
  3. Crack the 2 eggs into a separate small bowl and beat them lightly with a fork until the yolks and whites are fully combined. Pour the beaten eggs over the cheese and parsley mixture, stirring gently to create a cohesive filling. The mixture should be moist but not runny.
  4. Melt the room temperature butter in a small saucepan over low heat. Once melted, remove from heat and set aside. Lay out a clean, dry surface to work on, such as a large cutting board or clean countertop.
  5. Take one yufka sheet and place it flat on your work surface. Using a pastry brush, lightly brush the melted butter over the entire surface of the yufka. This will help create a golden, crispy texture once baked.
  6. Spoon a portion of the cheese mixture along the edge of the yufka sheet. Roll the yufka tightly around the filling to form a log shape, tucking in the sides as you go to seal the filling inside. Repeat this process with the remaining yufka sheets and filling.
  7. Preheat your oven to 180°C (356°F). Arrange the rolled yufka logs on a baking tray lined with parchment paper. Brush the tops with any remaining melted butter to ensure a golden finish.
  8. Bake in the preheated oven until the börek is golden brown and crispy, about 25-30 minutes. The pastry should be flaky and the filling hot and slightly oozing. Remove from the oven and let cool slightly before serving, as this will allow the flavors to settle and the börek to firm up slightly.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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