Name: Kat Börek (Turkish Layered Börek Pastry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Cuisine: Turkish Cuisine
Ingredients: 5 sheets yufka (thin Turkish phyllo-like dough); 2 eggs; 1 egg yolk; 1.5 water glasses yogurt (about 300 ml / 1¼ cups); ½ water glass vegetable oil (about 100 ml / scant ½ cup); 2 water glasses water (about 400 ml / 1¾ cups); 300 g (about 10.5 oz) white cheese (similar to feta); ½ handful parsley; Parchment paper

Kat Börek (Turkish Layered Börek Pastry)

A homemade-style layered börek recipe that will make you forget all about regular tray börek. Flaky, fluffy, and filled with white cheese — this is the one that stands out from the rest. We're confident you'll love it!

Servings: Serves 6

Total time: 45 min

Prep: 15 min

Cook: 30 min

Belma'nın Mutfağı

Börek TarifleriJanuary 05, 2017

Ingredients for Kat Börek (Turkish Layered Börek Pastry)

5 sheets yufka (thin Turkish phyllo-like dough)
2 eggs
1 egg yolk
1.5 water glasses yogurt (about 300 ml / 1¼ cups)
½ water glass vegetable oil (about 100 ml / scant ½ cup)
2 water glasses water (about 400 ml / 1¾ cups)
300 g (about 10.5 oz) white cheese (similar to feta)
½ handful parsley
Parchment paper

How to Make Kat Börek (Turkish Layered Börek Pastry)

In a bowl, beat 2 eggs with 1.5 water glasses (about 300 ml / 1¼ cups) of yogurt. Add half a water glass (about 100 ml / scant ½ cup) of vegetable oil and 2 water glasses (about 400 ml / 1¾ cups) of water, then mix everything together.

Lay one sheet of yufka on the counter and pour some of the prepared sauce over it, then place another sheet on top and pour more sauce over it. Repeat until all 5 sheets are layered, pouring sauce over each one. Cut the entire stack into triangles. Place some of the white cheese filling in the center of each triangle, fold in the edges, and roll them up into a cigar shape. Arrange the böreks on a parchment-lined baking tray, brush with 1 egg yolk, and bake in the oven. Enjoy your meal...

Pro Tip

If you prepare the börek the day before and refrigerate it on the tray overnight, the filling will have time to rest and you'll get an even fluffier, more flavorful result the next day.

Baking Suggestion

Because we pour sauce over each layer and stack them together, the börek doesn't turn out dense — quite the opposite, it comes out light and fluffy. We highly recommend this method.

About This Recipe

Börek (savory layered pastry) — the star of afternoon teas and a must-have at ladies' gatherings. It's a wonderful pastry dish made by placing your choice of fillings between sheets of rolled dough or yufka and baking it in various shapes.

We Turks love it dearly — but do you think we're the only ones? Beyond Turkey's borders, this beloved pastry goes by many names: Bulgarians call it byurek, Israelis call it burekas, Albanians call it byrek, Serbs call it burek, some Armenians say byorek or börek while others say blit — and it is also known to be pronounced as brik across North Africa.

So, what do you say — shall we make this quick, practical, and easy-to-follow layered börek together? Wishing you happy cooking in advance!