To my mind, this justly celebrated borek is the most cherished and distinctive of the entire family, as well as being the most traditional. Through the years I have come across a certain variety of biirek in the form of the Greek tiropites or spanakopita; I have been pleasantly surprised when I discovered Chinese egg rolls and wonton, both similar to some kinds of Turkish borek; and I have recognized the similarities between certain Turkish boreks and various pastries made with the French pate feuilletee. However, I have never tasted anything in the least resembling this particular borek: su biireii. It is made with many thin, buttery layers of pastry. The taste
The following recipe is given for 11 layers, which is not too many for a beginner to handle. However, I would like to mention that this biirek can be made in many more layers, sometimes as many as 20.