Kaytaz böreği uses phyllo so thin it's named after paper—Ottoman bakers measured skill by reading through it.
Kaytaz Böreği
Dive into the delicious world of Kaytaz Böreği, a mouthwatering pastry that's sure to impress! This delightful treat features a savory blend of seasoned minced meat and aromatic spices, all enveloped in buttery, flaky dough. Perfect for snacking or as a crowd-pleasing appetizer, these pastries are a must-try for any food lover!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Karabiber, tuz
- 1 adet kuru soğan
- 2 yemek kaşığı nar ekşisi (30 ml)
- 1.5 su bardağı su (360 ml)
🥛Dairy & Eggs(1)
- 80 gr tereyağı (5.6 tbsp)
🫙Pantry Staples(3)
- 4 su bardağı un (500 g)use pastry flour
- 80 gr sıvı yağ (2.82 oz)
- 1 yemek kaşığı salça (15 ml)
🧂Spices & Seasonings(1)
- 1 yemek kaşığı tuz (tepeli olmasın) (15 ml)
📦Other(1)
- 400 gr kıyma (0.88 lbs)
👨🍳 Instructions
- 1
Mix all the ingredients for the dough in a bowl and knead. The dough will be firmer than bread dough, so don't panic.
- 2
Let the dough rest for 15 minutes, then knead again. Cover and let it rest for another 15 minutes.
- 3
Divide the rested dough into 12 pieces and shape them into balls. Cover and let them rest for another 15-20 minutes.
- 4
Roll out the rested dough balls to the size of a plate and brush them with the melted butter and oil mixture. Place the greased dough balls on a plate and let them rest for another 15-20 minutes.
- 5
Meanwhile, prepare the filling by mixing all the filling ingredients in a bowl and dividing them into 12 equal portions.
- 6
Roll out the oily dough as much as possible on a large surface. Shape it as shown in the video. Brush the edges with the remaining oil mixture and bake in a preheated oven at 200 degrees Celsius until golden brown.
💡 Pro Tips
- ✓Rest your börek dough at exactly 15-minute intervals because gluten strands need this time to relax, making the dough 30% more extensible for ultra-thin rolling without tearing.timing15-minute intervals
- ✓Roll each dough piece to paper-thin transparency (0.5-1mm) because börek layers should be so thin you can read through them - this creates the signature flaky texture when baked.technique0.5-1mm thickness
- ✓Brush melted butter-oil mixture between every layer while still warm (around 40-45°C) because warm fat penetrates dough fibers better, creating distinct crispy layers.technique40-45°C
- ✓Bake at exactly 200°C (392°F) because this temperature creates steam pockets between layers while browning the surface - lower temps make soggy börek, higher temps burn before cooking through.equipment200°C
- ✓Keep unused dough balls covered with damp cloth because exposed phyllo-style dough loses moisture rapidly, forming a skin that prevents proper stretching and creates tough spots.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Kaytaz böreği uses phyllo so thin it's named after paper—Ottoman bakers measured skill by reading through it.
Kaytaz Böreği
Dive into the delicious world of Kaytaz Böreği, a mouthwatering pastry that's sure to impress! This delightful treat features a savory blend of seasoned minced meat and aromatic spices, all enveloped in buttery, flaky dough. Perfect for snacking or as a crowd-pleasing appetizer, these pastries are a must-try for any food lover!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Karabiber, tuz
- 1 adet kuru soğan
- 2 yemek kaşığı nar ekşisi (30 ml)
- 1.5 su bardağı su (360 ml)
🥛Dairy & Eggs(1)
- 80 gr tereyağı (5.6 tbsp)
🫙Pantry Staples(3)
- 4 su bardağı un (500 g)use pastry flour
- 80 gr sıvı yağ (2.82 oz)
- 1 yemek kaşığı salça (15 ml)
🧂Spices & Seasonings(1)
- 1 yemek kaşığı tuz (tepeli olmasın) (15 ml)
📦Other(1)
- 400 gr kıyma (0.88 lbs)
👨🍳 Instructions
- 1
Mix all the ingredients for the dough in a bowl and knead. The dough will be firmer than bread dough, so don't panic.
- 2
Let the dough rest for 15 minutes, then knead again. Cover and let it rest for another 15 minutes.
- 3
Divide the rested dough into 12 pieces and shape them into balls. Cover and let them rest for another 15-20 minutes.
- 4
Roll out the rested dough balls to the size of a plate and brush them with the melted butter and oil mixture. Place the greased dough balls on a plate and let them rest for another 15-20 minutes.
- 5
Meanwhile, prepare the filling by mixing all the filling ingredients in a bowl and dividing them into 12 equal portions.
- 6
Roll out the oily dough as much as possible on a large surface. Shape it as shown in the video. Brush the edges with the remaining oil mixture and bake in a preheated oven at 200 degrees Celsius until golden brown.
💡 Pro Tips
- ✓Rest your börek dough at exactly 15-minute intervals because gluten strands need this time to relax, making the dough 30% more extensible for ultra-thin rolling without tearing.timing15-minute intervals
- ✓Roll each dough piece to paper-thin transparency (0.5-1mm) because börek layers should be so thin you can read through them - this creates the signature flaky texture when baked.technique0.5-1mm thickness
- ✓Brush melted butter-oil mixture between every layer while still warm (around 40-45°C) because warm fat penetrates dough fibers better, creating distinct crispy layers.technique40-45°C
- ✓Bake at exactly 200°C (392°F) because this temperature creates steam pockets between layers while browning the surface - lower temps make soggy börek, higher temps burn before cooking through.equipment200°C
- ✓Keep unused dough balls covered with damp cloth because exposed phyllo-style dough loses moisture rapidly, forming a skin that prevents proper stretching and creates tough spots.technique