Turkish Boyoz Pastry

5 from 2 votes

Boyoz is a flaky Turkish pastry from Izmir with a crisp golden outside, thin buttery layers, and a soft centre. Serve it warm with hard-boiled eggs and Turkish tea.

Prep Time25

Cook Time20

2 30

Total Time3 15

Course: Breakfast, Snack

Cuisine: Turkish

Diet: Halal, Vegetarian

Servings: pieces

Calories: 158kcal

Author: Ayla Clulee

Ingredients

3 cups strong white bread flour (370 grams)
1 cup tepid water (240 ml)
1 teaspoon salt
1 teaspoon sugar
4 tablespoon unsalted butter, softened at room temperature (56 g)
1 tablespoon vegetable oil or sunflower oil, plus more if needed for the worktop (15 ml)

US Customary - Metric

Instructions

Prepare the Dough

Place the flour, salt, and sugar in the bowl of a stand mixer. Mix briefly to combine.
Run the mixer on low and add the tepid water gradually. Continue mixing until the dough comes together and pulls away from the bowl.
Knead with the dough hook for 10 minutes.
Transfer the dough to a lightly floured worktop and knead by hand for another 10 minutes. It should be smooth, elastic, and no longer sticky.
Divide the dough into 6 equal pieces, about 100 g / 3½ oz each. Shape them into balls, cover tightly, and rest for 20 minutes.

Shape the Dough

Roll 3 dough balls into circles measuring about 15 cm / 6 inches across.
Divide the softened butter evenly between the 3 circles, using about 1 generous tablespoon on each. Spread it thinly and leave a 1 cm / ½ inch border clear.
Roll the remaining 3 balls to the same size. Place one over each buttered circle and press firmly around the edges to seal.
Brush both sides of each layered circle lightly with oil. Stack them on a plate, cover, and rest for 50 minutes.

Stretch the Dough

Lightly oil a large worktop. Stretch one circle gently from the edges until it is very thin and almost translucent. Small tears are fine.
Fold all four sides towards the centre to make a square or rectangle. Roll it from one short side into a cylinder.
Repeat with the remaining 2 circles. Cover the 3 logs and rest for 30 minutes.

Shape the Pastries and Bake

Cut each log into 4 equal pieces to make 12 pieces in total. Each piece should weigh about 50 g / 1¾ oz.
Stand each piece with a cut side facing up. Press the centre gently and tuck the edges underneath to form a small, thick round.
Arrange the pastries on a lined baking tray. Cover and rest for 50 to 60 minutes. They will relax but will not double in size.
Preheat the oven to 200°C / 390°F. Bake for 20 to 25 minutes, until the tops and bottoms are golden brown.
Transfer to a wire rack and serve warm.

Video

Notes

The dough must be smooth and non-sticky before it is divided. Sticky dough will be difficult to stretch thinly.
Use a kitchen scale for the 6 dough balls and 12 final pieces. Even portions are easier to shape and bake more evenly.
Use softened butter rather than melted butter. Divide it evenly between the 3 circles and leave the edges clean.
Stretch the dough on an oiled surface until it is almost translucent. Small tears are fine, but thick edges can leave dense patches.
Do not flatten the final pieces into thin discs. Keep them thick enough to protect the layers.
The pastries will not double during the final rest. The rest relaxes the shaped dough before baking.
Bake until the bottoms are golden as well as the tops. Pale pastries can remain doughy in the centre.
For filled boyoz, add a thin, dry filling after stretching and before folding the dough.
Store baked boyoz at room temperature for up to 2 days. Reheat at 180°C / 356°F for 5 to 7 minutes.
Baked boyoz can be frozen for up to 3 months. Wrap each one well and place them in a freezer bag or container.

Nutrition