Cheese Su Boregi, Rectangular Tray ~3.2 kg (Baked Frozen)
Su böreği takes its name from its production method. Where other boreks use the pastry directly, here every sheet is first boiled, plunged into cold water and drained before being laid into the tray. That step is what separates su böreği from the whole borek family.
Boiling gelatinises the starch in the pastry and prevents it crisping during baking; the result is a distinctive texture whose layers separate while staying soft. Being labour-intensive, it is a product many kitchens cannot make; arriving baked frozen makes it possible to buy that labour and add the item to a menu. The only step before service is reheating.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Every sheet of pastry is boiled and plunged into cold water — the step that separates su böreği from the rest.
- Boiling gelatinises the starch, so the layers stay separate while the texture stays soft.
- Being labour-intensive it is beyond most kitchens; a ready product makes that labour purchasable.
- It arrives baked frozen and the only step before service is reheating.
Where To Use It
- Hotel buffet breakfasts
- Catering and event service
- Mass feeding and institutional kitchens
- Lunch menus
- Bakery and café displays
- Wedding and banquet tables
Wholesale Ordering & Storage
Baked frozen products need less preparation time than raw frozen ones; items that can be decided close to service act as a buffer on busy buffets. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 1 year.
Frequently Asked Questions
Why is su böreği different from the others?
Every sheet of pastry is boiled and plunged into cold water. That step gelatinises the starch and keeps the borek from crisping.
What does baked frozen mean?
The product arrives already baked and frozen. The only step before service is reheating, with none of the baking time raw frozen products need.
Why do most kitchens not make it?
The boiling, cooling and layering steps are labour-intensive. A ready product makes that labour purchasable and the item addable to a menu.
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