Turkish Savoury Pastry Cake: A Cheesy Layered Delight

The History of Turkish Pastry Cakes

Turkish cuisine is a paradise for pastry lovers, and this dish is no exception. Often compared to traditional börek, this cake showcases the time-honoured Turkish method of combining simple dough with cheese to create something truly special. Börek-style pastries date back to the Ottoman Empire, where bakers experimented with thin doughs, dairy, and intricate layering techniques. What sets this version apart is the milk-soaking step, which gives it an irresistible texture that is both crisp and tender. The Ottoman sultans were so obsessed with pastry dishes that entire palace kitchens were dedicated to perfecting them. In Turkish homes today, variations of this dish are often served at family gatherings, tea time, or as a special breakfast treat, bringing people together over a shared love of comforting, savoury food.

Ingredients

Water – 500 ml (2 cups)
Oil – 125 ml (½ cup)
Salt – 1 tsp
Flour – approximately 5 cups (plus extra for kneading)
Grape vinegar – 2 tbsp
Cottage cheese – as needed for filling
Butter – 250g (1 cup), melted
Milk – 1 litre (4 cups)

Method

In a large mixing bowl, combine the water, oil, salt, and grape vinegar. Gradually add the flour, mixing continuously, until the ingredients come together. Turn the dough onto a lightly floured surface and knead for several minutes until you have a smooth, firm, and elastic dough.
Divide the dough into 12 equal portions and roll each portion into a small ball. Cover the balls with a clean kitchen towel and allow them to rest for about 15–20 minutes—this makes rolling easier and prevents shrinkage.
Preheat your oven to 180°C (350°F) and grease a large baking dish (approximately 30 x 40 cm / 12 x 16 inches) with butter or oil.
On a lightly floured surface, roll each dough ball into a thin, round sheet, as thinly and evenly as possible.
Place one dough sheet into the prepared baking dish, allowing it to come up the sides slightly. Spread a generous layer of cottage cheese evenly over the dough. Repeat the process, alternating dough and cheese layers, until all 12 sheets and the cheese filling are used. Finish with a dough layer on top.
Using a sharp knife, cut the assembled pastry cake into squares or diamond shapes before baking—this makes serving easier later.
Melt the butter and pour it evenly over the top of the layered pastry. Bake in the preheated oven for 20 minutes, until the top begins to turn golden.
After the first baking, remove the dish from the oven and pour the milk evenly over the entire cake. Return to the oven and bake for a further 30 minutes at the same temperature. The milk soaks into the inner layers, creating a wonderfully soft, tender centre while the top and edges remain beautifully crisp.
Remove from the oven and allow the pastry cake to cool slightly before serving. It is delicious warm or at room temperature.