Fluffy Pastry

Fluffy Pastry | giverecipe.com

While coming home from school by minibus today, I realized something that may be interesting for people out of Turkey. That is how we pay the fare. You know a minibus has 8 or 10 seats inside. If you sit at the back, you politely ask someone sitting in front of you to pass the money to the driver. Noone refuses to do this, so don’t worry! He takes the money and gives it to the driver. The driver does the same to send you the change. He gives the change to the person who passes your fare not even saying a word, and that same person passes the change to you this time. Most probably he doesn’t say anything as if this is what he is doing every day like washing face, brushing teeth, getting dressed. No he is not even expecting a ‘thank you’, either!  But it’s always good to be polite, so it’s better to thank him. If you sit on a front seat, someone might touch on your shoulder to ask you to pass the fare. People even don’t look at each other’s faces when doing this. You just focus on the money, take it and pass it to the driver. Don’t forget the change if there is any! Doesn’t it sound funny? This is just for minibuses, we have to buy tickets for buses and we don’t have to communicate with anyone on buses.
How is it paid in your country?

Now I can talk on this yummy pastry. These are very similar to cigarette borek in shape, but their method is different. I made these at the weekend and stored some in the freezer for unexpected guests. They are absolutely so fluffy with the help of some icy water. I strongly recommend you to try this if you love puff pastry. It is so easy as I don’t roll out the dough this time, I used phyllo instead.

Fluffy Pastry | giverecipe.com

5 from 1 reviews
Fluffy Pastry
Prep time
Cook time
These phyllo boreks are so fluffy! Fill them with your favorite filling!
  • 3 phyllo sheeets
  • ½ cup melted butter (or olive oil)
  • 1lt very cold water (you can add some ice in it)
  • 250g feta
  • ½ bunch parsley, chopped
  • 1 yolk
  • poppy seed for topping (sesame or nigella sativa will work fine too)
  1. Prepare the filling first. Mix feta with chopped parsley, set aside.
  2. Lay one phyllo sheet on the counter and butter it with a brush.
  3. Place another phyllo sheet just on the buttered one so that they overlap. Butter this second one, too and place the third phyllo on it in the same way. You have 3 layered buttered phyllo now.
  4. Cut it into 12 equal triangles.
  5. Put 1 tbsp cheese on the wide side, fold the right and left edges to inside so that the filling doesn’t ooze out and roll it up.
  6. Wet your forefinger and stick the end.
  7. Pre-heat the oven at 180C.
  8. Fill a large bowl with freezing water and put these rolls right into the water.
  9. Wait them 15 minutes in water.
  10. Lay baking sheet on an oven tray.
  11. Gently squeeze the rolls to remove excessive water and place them in tray.
  12. Beat egg yolk and spread it on each roll.
  13. Sprinkle poppy seed, sesame or nigella sativa on them.
  14. Bake the rolls until golden.

You can change the filling with your favorite pastry filling.

If you want to store some of them in freezer, do this before the step with cold water. You don’t need to defreeze them before cooking. Just take them out, wait in water a bit longer and then follow the same steps for this one.
Nutrition Information


  1. Kate @ Diethood.com says

    Hopefully one day when I finally get to see Istanbul, I will get on a minibus and I will do as you say – pass the money around – and people will think that I’m a local. :)

    I love that pastry – I could have a ton of them at once.

  2. says

    I’ve never heard of dipping them in cold water before. I’m going to try it the next time if use phyllo! Thanks for sharing the secret to flakey phyllo!

    In our country, we have a coin machine right by the buss driver and deposit the money into the machine as we walk up the stairs and enter the bus. We don’t usually speak to the driver but, I’m like you and think it is always nicer to be polite and say “hello” or something.

    It is the same on most small shuttle buses as well. Shuttle busses hold about 20 people.

    The driver of smaller “vans,” that hold about 8 people, usually help the passenger into the van and you pay the driver directly either before or after the ride. Usually we “tip” the driver of the van.

    • says

      Believe me that cold water makes your pastry fluffy and also helps it to rise. So you should leave enough space between each rolls when placing them in oven tray.
      A coin machine box sounds practical! There is something similar in some cities in this country. But this makes people forget to say ‘hello’. Downside of technology!
      And I love that you tip the van driver!

  3. says

    It’s interesting to hear how the minibus is paid for. Public transportation is woefully pathetic in my area (it’s uncommon in the U.S. unless you’re in a city), but the few buses we do have use tickets. I can’t imagine trying to rely on the money-passing system you describe – I wouldn’t trust the money would make it to the driver!

    Anyway – what I really wanted to comment about was the pastry. It looks soo yummy! I have never tried cooking with phyllo before, but now I think I will!

    • says

      We don’t even question relying on this money-passing system here. It is something we have been used to for years.
      You must absolutely try phyllo for this pastry. and don’t forget the water thing.

  4. Gloria in Western Canada says

    I love your intro which gives a wannabe tourist to your country some insight into the daily life of the people of Turkey. This recipe is similar to a Greek one I’ve made but that water thing is new to me too and I like the idea of dusting them with some sort of seed. I will definitely try this version. Thank you!

    • says

      There are lots of such thing in our daily life and I just need to distinguish them to share here.
      You will see the difference when you try it with cold water. I always find these seeds so cute on top of pastries.

  5. says

    Yazının girişini çok sevdim. Yıllardır minibüse binmiyorum, ama yazdıkların konusunda sana katılıyorum:))
    Börek çıtır çıtır olmuş, çok güzel görünüyor. Ben de senin gibi hazırlayıp buzdolabında saklarım acil durumlar için.

    • says

      Bence arada binmelisiniz, komik olaylar da oluyor bazen.
      Üstelik dondurucudan çıkartıp yaptığınızda ilk seferki lezzetinden hiçbir şey kaybetmiyor. Kesinlikle kurtarıcı bir börek bu!

  6. says

    Hi Zerrin: A great tip the step to dip them in the water. I know I will love making these…phyllo and feta – how can the flavors and combination go wrong? They turn out beautiful!

    Public transportation? When we board the bus from the front, we drop our fare or coins in a machine, or we have a bus pass, or purchase your bus ticket before boarding. I haven’t taken the bus in some time, so I’m not sure if technology has caught up on the bus for how payment is received. Interesting how it’s done in Turkey…it’s a community effort and involvement.

  7. says

    How interesting to learn how bus fare is collected in Turkey! This is so different than what we do in the US. It is great that everyone is so trusting. Your pastry looks too good! I wish I had some right now. Thank you for sharing your recipe with me. I hope you are having a happy and warm Monday. It is cold here in Austin!

    • says

      Happy new year to you too! This borek is one of our favorite pastries as it is easy and yummy. And happy to hear you love the new theme. This one is the best I guess.

  8. says

    These look amazing! In the cities here in Massachusetts, USA, you pay your fare when you get on the bus. There is a box up by the driver that you put the money into. You have to have exact change, or you can buy tokens in the train stations or at the main bus station. It was this way in New York too when I lived there. There are also cards that you can get to use for the trains and buses that you swipe like a credit card. It so interesting to hear about the way it is in Turkey.

    • says

      We also have a similar system with buses here. You have a card with credits and you show it to a machine by the driver. This is much more practical! And minibuses are just another alternative for transportation. Thank you for sharing the way you pay there.

  9. says

    Your post brought back memories of when I lived in San Francisco, California. I took the bus around town, but you had to pay as soon as you boarded, and, I’m sorry to say, I don’t think I would have trusted everyone to pass the fare to the driver. Most people in the United States are good, but the bad ones ruin it for everyone.

    Most of the people in San Francisco who rode the bus frequently used monthly passes, and you could buy them at the grocery store. You would show the driver your pass and then take your seat.

    • says

      It is so bad that you can’t trust people just because of a small number of untrustworthy people. It doesn’t mean that everyone here is good, but noone sweeps that small amount of money on a minibus.
      Here we have buses with a card system, too. You can fill it with as much credit as you want and show it to a machine when you get on and it takes the credit for fare from your card.

  10. says

    I love hearing about how everyday things are done in other parts of the world. Here you must have the exact fare as they will not give you change. You drop it in a cash box at the front of the bus and it counts it to make sure it is correct. Most people choose to get a bus pass as it works out to be cheaper.

    I love your tip about the cold water. I love filo as it is so versatile and you can put all types of fillings, both sweet and savory.

    • says

      It’s interesting that you have to put the exact fare. Sounds practical though.
      Phyllo is great for most pastries as it has lots of versions. And I love that we can make it fluffy with cold water.

  11. says

    Hi Zerrin,

    I love foods like this that are light, airy and hide a little savory surprise inside – Scrumptious! I’m so glad to have learned about you and your blog. Many happy meals to you and yours…

  12. says

    Did you see the two burek lessons I have posted about where I made (and helped make) the phyllo pastry itself? I was and am so pround of myself. This is a great tip, too!
    Take a look at them!

    • says

      I saw your experience of making phyllo and it was great! Isn’t it enjoyable to make it yourself at home?

  13. OysterCulture says

    The puf borek sounds just delicious, I love any combination of feta and puff pastry. Your suggestions on fluffy pastry I am going to keep because I’ve promised myself that one of these days I am going to make it. Its just that there are so many markets close by that I’ve gotten a bit lazy.

  14. says

    This looks fantastic Zerrin. I love any form of boureg. Many thanks for passing your recipe along and for bringing back memories of our time in Armenia. They pay the mini-vans the same way. Do they drive as crazy in Turkey as in Armenia? :)

  15. says

    I’m from Algeria and we pass money the way you do in Turkey, it’s so natural that i never question the phenomenon until I read your post. lol
    what has always amazed me ,though, is the way women reveal their secrets and they daily life problems to the next passenger, knowing they will probably never see each other again. guess people don’t need to go to psychologists and pay huge money to be listened to. the bus passenger will do the job lol
    thanks for recipe . I’ll give it a try one of these days.

    • says

      Oh, women tell their problems and secrets to someone they don’t know? Now, that’s interesting! So there are a lot more to talk about bus journeys in a city. I must question what people talk about on the bus here.


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