Su Boregi (Water Pastry)


1- Sift flour onto a large flat surface. Make a well in the center. Add eggs, salt and a little water. Knead into a firm dough.
2- Separate dough into long pieces, keeping one larger than the rest (for the Bottom). Cover pieces with a wet cloth. Allow dough to rest.
3- Roll each piece of dough, on a floured surface, to a 1 millimetre thickness.
4- Place the large piece on the bottom of a greased, large, round baking dish.
5- With the remaining pieces, boil each one in a large pot of salt water. Cook for 1 minute. Remove from pot and pat excess water out with paper towels.
6- Drizzle melted butter over bottom piece of pastry. Using half of the remaining pastry, take one sheet at a time and scrunch up at place into the baking dish. Drizzle butter over each sheet. Continue procedure until half of pastry sheets are used.
7- Break up cheese with a fork and add chopped parsley. Mix well and spread over sheets of pastry in baking dish.
8- Continue adding a layer of scrunched pastry, drizzled with butter at intervals, until the top layer is reached. Spread top layer out to the edge of baking dish.
9- Beat an egg yolk into the remaining melted butter and pour over the pastry. Bake in moderate oven until golden brown. Remove. Turn out and cut into slices before serving.

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