Turkish Yufka Pastry Recipe Transforms Few Ingredients Into Delicious Dish

This article presents a recipe for a Turkish layered pastry made with yufka dough, which is similar to local phyllo but sturdier. Yufka sheets can be found in delicatessens and large supermarkets, or alternatively, phyllo dough can be used. The recipe requires only a few ingredients that combine to create a remarkable pastry, reminiscent of water borekas. Instead of traditional kashkaval cheese, Parmesan is used here, as suggested by Roy Yerushalmi, who taught the author this recipe. For a richer pastry, water can be substituted with milk or cooking cream.

The recipe, called "Su-Borek" with spinach and Parmesan filling, calls for half a package of yufka sheets, two cups of chopped fresh spinach or three-quarters of a package of frozen spinach, 120 grams of melted butter, 150 grams of grated Parmesan, black pepper, optional nutmeg, half a cup of heavy cream, two tablespoons of cream cheese, salt, and a little olive oil. The preparation involves brushing the yufka sheets with boiling water multiple times to soften them, preparing the spinach filling by heating and mixing it with cream, cream cheese, Parmesan, and spices, and layering the dough and filling in a buttered pan. The pastry is topped with Parmesan, black pepper, warm water, and olive oil before baking at 180 degrees Celsius for 35 minutes until golden. It is then cut into cubes and served immediately.

This recipe was first published on July 29, 2026, at midnight.