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Turkish
Turkish Borek Cheese Breakfast
45 min total20 prep25 cook6 servings320 cal
VegetarianClassicContains glutenContains dairyContains egg
Flaky yufka layers filled with feta and herbs, baked until golden. A beloved Turkish breakfast pastry served with tomatoes, cucumbers, and strong tea.
Ingredients
bakery
- 4 sheetsyufka or phyllo dough
dairy
- 300 gfeta cheese
- 2eggs
- 0.5 cupunsalted butter
- 0.25 cupmilk
produce
- 0.25 cupfresh parsley
pantry
- 0.5 tspsalt
- 0.25 tspblack pepper
Steps
- Crumble feta and mix with chopped parsley, one beaten egg, salt, and pepper.
- Melt butter and whisk with milk for the brushing liquid.
- Lay one sheet of dough on a baking tray and brush with butter mixture.
- Spread a thin layer of cheese filling and repeat layering dough and filling twice.
- Top with final sheet, brush generously, and score into squares or triangles.
- Beat remaining egg and brush over the top layer.
- Bake at 375°F (190°C) 25 minutes until deep golden and crisp.
- Rest 5 minutes, then cut along scored lines.
- Serve warm with sliced tomatoes and cucumbers.
Tips
- Brush each layer generously with butter for maximum flakiness.
- Do not overfill or the borek may burst while baking.
- Score the top before baking for even portions and pretty presentation.
- Serve warm from the oven for the best texture.
