Crunchy Soda Layered Borek (Freezer Borek)

Crunchy Soda Layered Borek (Freezer Borek)


  • 4 sheets of yufka (thin Turkish pastry sheets)
  • For the Sauce:
    • 200 ml heavy cream or milk
    • 1/3 cup vegetable oil
    • 1/3 cup sparkling mineral water
    • 1/3 cup water
    • A pinch of salt
  • For the Filling:
    • White cheese (feta or similar)
    • Parsley
  • For the Sauce:
    • 1 bottle of sparkling mineral water
  • For the Topping:
    • Egg yolk
    • Nigella seeds, sesame seeds


  1. In a bowl, whisk together water, sparkling mineral water, vegetable oil, milk, and salt to prepare the sauce.
  2. Lay one yufka on the counter and brush half of the sauce over it using a brush.
  3. Repeat this process for a total of 4 layers of yufka, so each sheet should be brushed with sauce. (Apply sauce on the fourth layer as well.)
  4. Then, using a knife, divide the yufka into 4 equal pieces. You can further divide them into smaller pieces if you prefer.
  5. Place the cheese and parsley mixture (for the filling) along the wide edge of each sauced yufka sheet, and roll them up like a log.
  6. Arrange the boreks in a tray and pour sparkling mineral water over them. Let them rest in the refrigerator for 1 hour. If you want to store them in the freezer, do not pour soda over them.
  7. After an hour, transfer the boreks onto another tray lined with baking paper, brush the top with egg yolk.
  8. Sprinkle nigella seeds or sesame seeds on top, and bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) until they turn golden brown.
  9. Your crunchy soda layered boreks are ready. Enjoy!

Thanks to aysununmutfaklezzetleri for the recipe.