Pastries and dough-based dishes
This börek is made by rolling out homemade dough with starch between the layers instead of flour, so the baked pastry separates into delicate sheets. The difference between flour and starch is key: flour absorbs moisture and becomes sticky, binding the layers together, while starch stays dry under heat and keeps them apart. The flaky layers depend on this detail.
Combine the flour, salt, egg, vegetable oil, and water. Knead for 10 minutes, until the dough is smooth and as soft as an earlobe, without sticking to your hands. Divide it into eight balls, brush them with oil, cover with a damp cloth, and let them rest.
Dust each dough ball with starch and roll it into a 25 cm round. Set the rolled sheet aside and dust it with more starch. Do not flour the work surface or rolling pin; flour is not used in this recipe because it absorbs moisture and sticks the layers together. Stack the eight sheets, sprinkling starch between each one.
Roll the stack of eight sheets together until it is the size of the baking pan. As the layers thin, the starch between them spreads. Separate the sheets; if they come apart easily, the starch has done its job. If they stick, dust them with more starch.
Mash the cheese with a fork and mix it with the finely chopped parsley. Layer half the sheets in a greased tray, brushing melted butter between them. Spread the cheese filling over the pastry and arrange the remaining sheets on top. Pull the top sheet taut, tuck the edges inward, and drizzle the remaining butter over it.
Cut the pastry before baking, taking the knife all the way to the bottom of the tray. Bake in an oven preheated to 200°C / 390°F for 35 minutes. It is done when the cuts have opened enough to reveal the layers and the top is deep golden brown.
After dividing the kneaded dough into portions, cover and let it rest for 40 minutes; this time is not included in the recipe duration. Dough that has not rested will spring back as you roll it and will not become paper-thin.
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