SU BOEREG

HOW IT IS MADE

1. 01

   Make a strong dough

   Work flour, eggs, water and salt into a firm dough, rest it thirty minutes, then divide into eight to ten pieces.

2. 02

   Roll and boil

   Roll each piece to the size of your tray and boil it for about a minute, then plunge it into cold water and lay it on a cloth.

3. 03

   Layer with butter

   Brush the tray with butter and stack half the sheets, buttering between each one.

4. 04

   Fill and close

   Spread the cheese and parsley evenly, then stack the remaining sheets on top and butter the surface generously.

5. 05

   Bake and rest

   Bake at 190 °C for 40 minutes until deep gold, rest fifteen minutes, then cut into squares.

GET IT RIGHT

• Boil each sheet only about a minute, then cool it in water so it stops cooking.
• Butter every single layer — dry layers glue together.
• Use a salty white cheese and taste before salting further.
• Lay the sheets slightly overhanging the tray and fold the edges in for a sealed top.

Variations