Turkish Börek – Middle Eastern Puff Pastry

If you’re looking for a Crispy Chicken & Leek Turkish Börek that is golden, flaky, and packed with flavour, this is one I really enjoy making at home. I love how the filling turns out savoury and comforting, while the pastry bakes up beautifully crisp and golden on the outside.

At first, making Turkish börek from scratch might seem a little difficult, especially when you see the thin layers of pastry.But honestly,but after trying it once,it’s much easier than it looks.The butter and oil mixture is what helps create those lovely flaky layers, so you don’t need to be a pastry expert to get a really good result.

The filling is simple too. Tender shredded chicken, soft leeks, and a few warm spices come together to make a filling that is full of flavour without being too heavy. I especially love making this for tea time, family gatherings, or even when I want something a little different from the usual savoury snacks.

And the best part is the smell while it’s baking. As the börek turns golden and crispy in the oven, the whole kitchen starts smelling like a little Turkish bakery. The smell of the buttery, crispy pastry baking is honestly one of my favorite  parts.

The Secret to This Flaky Turkish Börek

For me, the secret to making a really good Turkish börek is making  the pastry thin and letting it enough time to rest. That’s what helps to create those beautiful flaky layers.

I start with a simple yeast free dough and let it rest until it becomes soft and easy to work. Then I divide it into small balls, flatten them slightly, and place them in a mixture of melted butter and oil. I make sure each piece is well coated and let them sit in the buttery mixture for a while. This helps soften the dough and makes it much easier to stretch without tearing.

After resting, I stretch each piece of dough until it becomes very thin. I then layer the pastry with the savoury chicken, leek, and spice filling before folding it up and baking it until golden and crispy.

What I love most about making this Turkish Chicken Börek is that, even though it looks a little tricky at first, it’s actually much easier once you start making it. Once you get the hang of stretching the dough, the rest is quite simple, and you end up with a homemade börek that is crispy on the outside, flaky inside, and full of flavour.

1. Mix the Dry Ingredients

In a large mixing bowl, add the flour, salt, sugar, baking powder, and yeast. Use a whisk to mix everything together well, making sure the yeast and other ingredients are evenly spread throughout the flour. This helps the dough rise evenly and gives you a smooth, light pastry.

Step 2: Add the Liquids and Knead the Dough

Add 100 ml of milk and 1 tbsp of oil to the dry ingredients. Gradually add about 150 ml of water while mixing, adding a little at a time until you get a soft, workable dough. You may not need all the water, depending on your flour. Let the dough rest for 5 minutes, then knead it again for 5–7 minutes until it becomes smooth, elastic, and soft. Lightly oil the surface, cover with the bowl ,and let it rest for 30 minutes.

Step 3: Prepare the Butter-Oil Mixture

While the dough is resting, prepare the butter-oil mixture. Melt 70g of butter in a small saucepan or bowl, then mix in 70g of oil. Set it aside and let it cool to room temperature. This mixture will be used to coat the dough and helps create separate, crispy layers as the pastry bakes.

Step 4: Divide and Shape the Dough Balls

After 30 minutes, uncover the rested dough and transfer it to a clean work surface.Divide the dough into 8 equal portions.Roll each portion between your palms to form a smooth, round ball. Make sure the surface is free of cracks.Lightly flatten each dough ball with your fingers.

Step 5: Coat and Rest the Dough Balls

Pour some of the prepared melted butter and oil mixture into a flat dish or tray.Roll each flattened dough ball in the butter-oil mixture until well coated.Arrange the coated dough balls close together in a tray.Cover tightly with cling wrap and let them rest at room temperature for 60 minutes.

Step 6: Cook the Onion, Leek, and Spices

While the dough is soaking, start making the filling. Heat oil in a wide pan over medium heat. Add the sliced onion and cook until it becomes soft and slightly clear. Add the ginger and garlic paste and cook until fragrant. Add the sliced white part of the leek and mix well. Lower the heat slightly, then add salt, black pepper powder, chili flakes, dried parsley or oregano, and garam masala. Stir everything well and cook for about a minute, allowing the spices to release their flavour.

Step 7: Add the Chicken and Green Leeks

Add the pre-boiled and shredded chicken to the pan, followed by the sliced green part of the leeks. Mix everything well so the chicken is evenly coated with the spices. Turn off the heat, then add 1 tsp of fresh lemon or lime juice and give it one final mix. Transfer the filling to a bowl and let it cool completely before using it. Do not add warm filling to the buttered dough, as the heat can melt the butter and make the pastry soggy.

Step 8: First Stretch and Fold

Take one soaked dough ball and place it on a clean, lightly oiled surface. Do not use flour. Gently press the dough from the center outwards with your fingertips, then carefully stretch it from the edges until it becomes very thin and almost see-through. Fold the dough inward from all four sides towards the center to form a neat square.

Step 9: Stretch and Fold Again

Gently stretch the folded dough again, starting from the center and working towards the edges until it becomes thin and translucent. Once stretched, fold it inward from all four sides towards the center again to form another neat square. The dough is now ready for the next step.

Step 10: Cut, Fold, and Add the Filling

Take a sharp knife or pastry cutter and make a clean cut halfway through the folded pastry square. Spoon a generous amount of the cooled chicken and leek filling onto one side of the cut. Carefully fold and roll the pastry over the filling to enclose it securely and form a neat parcel or log shape. Repeat the same process with the remaining dough balls, making sure not to press down too much so the filling stays inside without leaking.

Step 11: Arrange and Bake the Börek

Preheat your oven to 190°C. Line a baking tray with parchment paper and place the shaped börek rolls on the tray, leaving a little space between each one. Beat 1 egg yolk and brush it over the tops of the börek. This will help them turn golden and shiny while baking. Bake for 20–30 minutes, or until the pastry is puffed, golden brown, crispy, and flaky.

Step 12: Rest and Serve

Once the börek is baked, remove the tray from the oven and let them rest for 2–3 minutes. Then transfer them to a serving plate and enjoy them while they are still warm, crispy, and flaky.

And this is why taking the time to soak and stretch your own pastry layers changes everything.

Turkish Börek – Middle Eastern Puff Pastry

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Print Recipe

Flaky, golden-brown homemade pastry filled with savoury spiced shredded chicken, sweet leeks, and aromatic herbs.

• Total Time: Approximately 2 hours

Ingredients

For the dough

• 500g all-purpose flour
• 1 tsp salt
• 2 tsp sugar
• ½ tsp baking powder
• 100ml milk
• 1 tbsp oil
• 150ml water (added gradually)

For the butter oil mixture

• 70g butter
• 70g oil (melted and combined)

For the filling

• 2 tbsp oil
• 1 medium onion (sliced)
• 1 tsp ginger-garlic paste
• 1 leek (white and green parts separated)
• ½ tsp salt
• 1 tsp black pepper
• 1 tsp chili flakes
• ½ tsp dried parsley or oregano
• ½ tsp garam masala
• 300g boiled & shredded chicken
• 1 tsp lemon or lime juice

For the finishing

• 1 egg yolk (for brushing)

Instructions

1. Make the Dough: Mix the dry ingredients, then gradually add the liquids and knead until smooth. Let it rest for 5 minutes, knead again, then oil and cover the dough. Let it rest for 30 minutes.
2. Prepare the Butter-Oil Mixture: Melt the butter and mix it with the oil. Let it cool to room temperature.
3. Divide and Soak: Divide the dough into 8 balls and flatten them slightly. Coat each one well with the butter-oil mixture and let them soak for 60 minutes.
4. Make the Filling: Cook the onion, ginger and garlic paste, white leeks, and spices in oil until fragrant.
5. Add the Chicken: Add the shredded chicken and green leeks. Mix well, add the lemon juice, then turn off the heat. Let the filling cool completely.
6. Stretch and Fold Twice: Stretch each soaked dough ball until very thin on a lightly oiled surface. Fold it into a square, then stretch and fold it again.
7. Cut and Fill: Cut halfway through each folded square. Add the cooled filling, then fold and roll the pastry securely around it.
8. Bake: Place the parcels on a lined baking tray and brush the tops with egg yolk. Bake at 190°C for 20–30 minutes, until golden, crispy, and flaky.
9. Serve: Let the börek rest for a few minutes, then serve warm.

Notes

Tips & Tricks at a Glance

🧈Don’t skip the oil-butter bath: It is the secret to getting distinct, flaky layers.coat each dough ball in butter oil mixture fully .

🕒Respect the resting times: Allowing the dough to rest and soak makes stretching effortless.

🚫Never use dry flour for stretching: Use an oiled surface instead to keep the dough elastic. Avoid adding dry flour, as it can make the dough harder to stretch.

❄️Cool your filling: Always make sure the chicken filling is completely cool before stuffing it .let it to room temperature. Warm filling can melt the butter and make the dough soggy

🥚Egg wash for colour: Beat the egg yolk and brush a thin, even layer over each börek before baking. This helps them turn golden and shiny.

🔥Bake hot: make sure your oven is fully preheated to 190°C before placing the borek inside. This helps the pastry puff up and become crispy.

• Author: macho recipes
• Prep Time: 1 hour 30 mins
• Cook Time: 25-30 mins