Yayla Cheese-Filled Su Böreği – 700 g

Ask Turkish home cooks which börek takes the most patience and nearly all of them will say su böreği. This 700g Yayla tray, filled with cheese, gives you that soft, layered, buttery pastry without the hours of rolling, boiling and layering it normally demands.

Where the Name Comes From

The name translates as water börek, and the water is the secret. Unlike most pastries, the thin sheets of dough are briefly boiled before being layered into the tray. This step gives the finished dish its unique texture, almost like a delicate lasagne: soft and tender inside, with a crisp, golden top and edges. Between the layers goes a savoury filling, traditionally white cheese with parsley, then the whole tray is brushed with butter and baked until it puffs slightly and turns deep gold.

Making it from scratch means rolling out a dozen or more paper-thin sheets, boiling each one, cooling them in cold water and assembling everything with care. It is a labour of love usually saved for weekends and special visitors, which is exactly why a good ready-made tray is such a welcome shortcut on a busy weekday.

Classic and Comforting

This cheese börek keeps things classic. The salty, creamy cheese filling melts gently into the soft layers, so every forkful is rich and savoury without being heavy. It is the kind of dish that pleases everyone at the table, from fussy children to grandparents who remember the homemade version.

How to Serve It

Always follow the heating or baking instructions printed on the pack for the best result. Once it is hot and golden, let it rest for a few minutes before slicing so the layers hold together.

For Breakfast

In Turkey, a square of su böreği with a glass of black tea is a much-loved breakfast or brunch. Serve it with sliced tomatoes, cucumber and a few olives.

As a Light Lunch or Supper

Pair a generous slice with a fresh shepherd's salad and a bowl of yoghurt, or a cup of lentil soup on colder days.

For Guests

Cut into small squares and serve warm as part of a Turkish pastry bake selection alongside sigara böreği, poğaça and simit. It always disappears fast, so it is worth baking a whole tray even for a small gathering, as leftovers rarely last until the next morning.

Tips for the Best Result

• Brush the top with a little melted butter before baking for extra colour and flavour.
• Cover loosely with foil if the top browns too quickly.
• Use a sharp knife to cut clean squares once it has rested.
• Leftovers reheat well in the oven, which keeps the top crisp.

Storage and Allergens

Store according to the instructions on the pack and use by the date shown. Contains wheat and milk, and may contain egg. Please check the label for full ingredient and allergen details.

Order Su Böreği Online

Robin Food delivers ready-to-bake Turkish favourites across the UK, with same-day delivery available in many London areas. Explore more with our spinach and cheese börek and Adana börek, and keep some Altınbaş tea ready to serve alongside.