CRUNCHY WATER BÖREK from Lasagna Sheets 😍

Easiest Technique, Maximum Taste 🤓

by Refika Kitchen
CRUNCHY WATER BÖREK from Lasagna Sheets

BÖREK is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today I want to talk about one of my favorite baked goods, ‘su böreği’, which is a heavenly delicacy. It is crispy outside, moist and soft inside because you boil the layers before baking. This led me to the idea of using lasagna sheets instead of their original dough (which has the same ingredients as lasagna sheets), so that the preparation process would be easy and doable all around the world. I hope you like the börek and the idea as much as we did.

  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets
  • CRUNCHY WATER BÖREK from Lasagna Sheets

Follow along with the 📝 recipes below👇🏾👇🏾

CRUNCHY WATER BÖREK from Lasagna Sheets
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BÖREK

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 35 dry lasagne sheets (620g or 22 oz)
  • 6 sheets of phyllo dough
  • 200 g butter, melted
  • 200 g (7 oz) kaşar cheese, grated (any melting cheese would do great like mozzarella)
  • 100 g (3,5 oz) white cheese, also known as Feta
  • 2 teaspoons salt

Instructions

  1. Place two large oven trays on your stove and pour in some boiling water to boil the lasagne sheets on low heat. Add the salt into the boiling water.
  2. Place the lasagne sheets into the tray and boil until soft.
  3. Meanwhile, grease your round tray (around 24 cm / 9,5 in) with butter and place the 4 phyllo sheets over the edges. Make sure that the bottom of the tray is completely covered with the phyllo sheets.
  4. Butter the sheets and start to layer softened lasagne sheets one by one. Butter each layer with a brush. Some of the lasagne sheets might crack if not soft enough but that is ok don’t worry. And the sheets that I am using were around 9x17 cm (3,5x7 in) so if yours are different, around 620 g of sheets would do great.
  5. After using half of the lasagne sheets, it is time for cheese. Place the grated kaşar cheese and crumble the feta cheese. Feel free to make your own börek with ground beef, pastrami, or spinach but precook the filling if using spinach or ground beef.
  6. Then continue layering lasagne sheets with butter until all is finished.
  7. Place the remaining 2 phyllo sheets on top and fold the edges onto themselves.
  8. Butter the top generously.
  9. Start cooking the börek on your stove. Because every layer is already cooked you don’t need long baking. Use a larger burner on low heat for cooking while constantly and slowly turning the tray. Be sure that you are holding it with a kitchen towel and tilt the tray so the sides can get golden brown as well.
  10. After around 6-8 minutes you will smell the butter and hear the crisp of the börek. It is time to check the bottom and side with a knife. If it is golden, place another round tray (or a larger plate) on top of the tray and flip to transfer the börek to another tray.
  11. Cook as the other side until crispy and golden and voila! crispy outside, soft, moist, and full of cheese inside so böreği is ready. You can serve it from the tray or transfer it to a dish. Hope you enjoy it with a glass of tea and loved ones!
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Recipe video


Enjoy

Let us know what you think of today’s BÖREK tips, tricks, and hacks!

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