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Afyon bükme, cheese-filled layered pastry

Whole recipeOfficial

Ingredients

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Wheat flour52%
  2. Water26%
  3. White cheese10%
  4. Poppy seed paste 5%
  5. Sunflower oil 4%
  6. Suet 2%
  7. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Sift the flour into a bowl, add the water and salt, and knead for about 10 minutes into a medium-soft, elastic dough. Cover and rest for 15 minutes.

  2. Mix the poppy seed paste, sunflower oil and gently melted suet until smooth. This is your spreading paste.

  3. Divide the dough in two, cover and rest 15 minutes. Roll one piece into a thin sheet, coat it with the paste, fold the top and bottom to the middle into a cylinder, overlap the sides and coat again. Chill for 30 minutes. Roll and coat the second sheet, place the rested package in its centre and fold the same way. Rest another half hour, then roll out to about 0.5 cm thick and cut into 10x12 cm rectangles.

    30 min

  4. Crumble the cheese into small pieces.

  5. Put a tablespoon of cheese in the middle of each rectangle, fold the top and bottom edges over each other and press the edges closed. Place seam-side down on a tray 2 cm apart and brush with the remaining paste. Bake at 180-200 C in a stone oven (200-230 C in a regular oven) until top and bottom are well done, then rest for about 1 hour.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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