Eldivan layered butter pastry
Ingredients
- 10,000 gWheat flour
- 5,000 gWater
- 500 gFresh yeast (compressed)
- 125 gSalt
- 1,000 gButter
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour60%
- Water30%
- Butter 6%
- Fresh yeast (compressed) 3%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, yeast, salt and water together in a large container.
Divide the dough into 230-240 g pieces and rest them 20 minutes. Roll each piece into a round, 20-25 cm across.
20 minBrush melted butter over each round. Fold in half with the buttered sides together, brush the top again and fold once more into a quarter. Press out to a triangle with sides of 15-20 cm.
Arrange the triangles on a tray and bake in an oven preheated to 225-235 °C for 10-15 minutes. Let cool to room temperature and serve.
10 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 914 (Eldivan Belediyesi), Eldivan Yağlı ÇöreğiAccessed: November 2, 2026
Last changed: November 1, 2026