Water Pastry
Portion: 
Preparation: 
( 83 oy 4,06/5)
I know you think it's a tricky recipe but it's definitely not :) How to do it in 10 steps home made pastry I have written for you down to the smallest detail.
I recommend using a mixture of butter and oil to enhance flavor. You can also add parsley if you want.
For most of us, you can prepare weekend breakfasts on the last working day of the week or for your guests. You can prepare it 1-2 days in advance, store it in the refrigerator and fry it just before serving.
The hand you see in the photo is Aunt Emine's hand, the master of these things :)
Most beautiful home baklava, the most delicious water rolls he is asked. Well, as a student, of course, I'm not bad :) Our homemade walnut baklava recipe is coming soon.
Love…
Ingredients for Water Pastry Recipe
For the dough:
- 5 eggs (you can choose village eggs)
- 1 glass of warm water
- 7-8 cups flour
- 1 pinch spoon of salt
For inside:
- 500 gr. feta cheese (full fat optional)
- 1 small bowl of butter and oil mix
For the dough:
- 4 liter of hot water
- 1 sweet spice salt
- 3 tablespoons of vegetable oil
- 4 liter of cold water
Fabrication:
- Put all the dough ingredients in a large mixing bowl. Add 1 glass of warm water and knead until you get a dough in the consistency of an earlobe.
- Divide the dough into 8 meringues (the meringues will be the size of your palm)
- Grease the circular baking tray with a mixture of vegetable oil and butter and roll out the first meringue to the size of a tray.
- Boil 4 liters of water in a large saucepan, add oil and salt to the boiling water.
- Cook the phyllo dough that you have opened in the size of a tray for 1-2 minutes in boiling water.
- Take the boiled dough with the help of a spatula and immediately throw it into the cold water you have kept in the other pot.
- Place the yufka on the greased tray. Spread the butter mixture on it and sprinkle with the crumbled white cheese.
- Do the same until all the phyllo is finished. After placing the last phyllo, smooth it out by pressing lightly on the phyllo and brush it with the remaining butter mixture.
- Put the tray on the large burner of the stove, turn it over medium heat and fry first the first side and then the other side.
- Serve hot or warm.
What should I do to prevent it from tearing while boiling? Can you write cvp?
If you boil it for 30 seconds, it will not tear :) when it is too thick, it becomes hot dough immediately; followed by immediate shock.
I think I will try it as soon as possible. I hope it will be good. It will be my first post
My deceased mother used to cook it very well. I am pregnant now. I crave my mother's water pastry.
I also made the water pastry yesterday. It's really delicious. I thought it would be very difficult, but it wasn't as hard as I feared.
My recipe was a little different.
I'm studying in the department of food and beverage services, we took an exam from water pastry, I got 95, I'm doing well :)
I love water pastry, although everyone does, but the ones we make do not match the ones sold in patisseries. what is the secret of it
Hello, your recipes are really good, I wish you continued success.
Su pastry is the famous pastry of Konya, especially in Ramadan daverts, it is not enough to eat the water pastry made from oak wood :)
As a Konyalı, water pastry is not exactly this.
Hello Ayten, I have a friend from Konya, when she goes to Turkey, her mother makes water borek, my friend brings it and we eat it with pleasure :) I love the water boregi very much and I want to make the most ideal way, I tried this recipe, it was good but it was a little soft, I think I don't dry the water well, the bidet stays in the water a little bit too much, because I'm the only person I can't keep up with all of them.. I tried 2 times. This recipe was better than the first one, but it was less salty. I will try again soon.
HELLO Madam SENAY, I'M AT WORK RIGHT NOW. I'M GOING HOME TODAY OR I WRITE IN DETAIL TOMORROW.
C:\Users\bursa_isvicre-1649\Desktop\images\su pastry=).JPG
this is my picture, I hope it will open :) It's not a masterpiece, but I think it's not bad for the 2nd try…good luck everyone.
…and after great effort,difficulty,fatigue,I made the pastry.I said salt is too much.I said if I don't add salt,it would balance it,but there is no salt.I mean 1 tablespoon of the right measure of water.I threw it in the right measure of water.It was a pretty good decision.We ate it with pleasure,but I said it was worth the trouble all by myself. a tiring and messy pie in the kitchen, I panicked, but good things came out. I don't know if I can do it again. I think it's like a woman giving birth saying she doesn't want any more children and saying I can do it again after she forgets the pain, I don't know if it's a right example, but I don't know if it's a good example to me. The only thing I had trouble with in this recipe was that the dough was very dry. I waited for 1,5 hours because the dough was soft but I rolled it very hard… if I make it again, I can reduce half a glass of flour. It may be 5,5 glasses of water..but if you say it's hard, it's good. 6 water nardagi is enough. In the recipe, 7-8 glasses are not the same. Let's go to the result, the result was good, I can put it in the picture.. I will even take it now :)
Hi again, I said that I will make this water pastry today and I started making it, I put the same ingredients as the recipe here, but my flour was low.
I put 7 glasses of flour, which corresponds to 8 kg, not 1-6, 5 eggs and 1 glass of warm water, the recipe says 1 pinch spoon of salt, I think it is written wrong, I perceived 1 tablespoon of salt and put 1 tablespoon of it and that's how I think it was too much :S I think it I have 1 teaspoon of salt, I think to balance it by not adding salt to the water, but as of now, the dough I have made is a little soft from the stone. it wasn't even kneaded, I would get less tired if I made raw meatballs :) It made 1 balls of dough the size of a tennis ball. I read it in another place so that you can rest for half an hour, I do exactly the same.. now both my dough and I are having a good rest, by the way, I write you my experiences, after all. I hope that it will be worth the trouble by making a nice pastry, pray for each of those who read it, I'm sure the pastry won't embarrass me :) after a few hours :)
hello, i want to make water pastry, i found this recipe descriptive, if i cook it in the oven and on a square tray, can i get the same taste? I tried it once, I made it from 12 phyllo dough, it was thick and doughy. I will try it. I hope it will be correct.
hello friends, I tried this recipe. It was very good. If I didn't fear it was going to be wasted and added more cheese, it would have been more delicious. Those who ate it liked it very much. Thank you very much to those who published this recipe and contributed to its publication. It's not wrong, we need real recipes like this. thank you again. I'm always here inc.
Havva Nur Hanım, you made the pastry on my tray, it seems to me that it would be easier in the oven. I don't have a flaming stove either. I don't have an electric and round tray.
I love it, you look very delicious, but my problem is that I don't have a fire stove, I use an electric stove, will it be a problem if I cook this recipe in the oven, will there be any problem? I'm waiting for your answer.
I've never rolled dough before, but I'll definitely try it.. I love water pastry.. they said it's good to eat, it's hard to make..but there is a very clear and clear recipe here.. I won't leave here anymore :)))))
I want to add your vast knowledge to myself by sharing my mother's secrets with you...
I also sell water pastry dough. I make it with it and bake it in the oven at 180 degrees. It is very good. The recipe is the same, I just apply a mixture of oil and yogurt on it.
It looks really good. Did you say that you can prepare it 1-2 days in advance and store it in the refrigerator and fry it just before serving?
my biggest problem is not being able to roll thin dough I don't dare to try is there a trick
It looks really nice. I make it myself and our people love it. Well done
Hello, I'm not very skilled and experienced in pastries, so I'm thinking of making ready-made phyllo dough. Will there be a huge difference in taste? Because it looks so delicious from here :)
hello, would it be a problem if I prepare the pastry now and cook it the next day?
Pies are my area of interest as a housewife. They look delicious. Thank you.
It seems that the pastry shops will do a good job today :)
I started delirious too Böreeek Böreeek die :)
what if i open a pastry shop in France :))) but these french don't understand such a taste...they say it's too oily...they wouldn't understand the pastry properly! but i wantmmmmmmmmmmmm
thank you so much