Turkish Cheese Filled Pastry Rolls

Crispy pastry treats filled with cheese and fresh herbs. Perfect for slow Sunday breakfasts, picnics or a super spreads. Served hot or cold the wonderfully treats a great for adults and kids alike.  

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Category: Mezes & Appetizers Breakfast Dishes
Seasons
Cuisine Type Turkish

Ingredients

Sigara Boreği

3 Yufka sheets or
24 Ready cut triangles
250 Grams Lor / Kesik cheese (Salt free)
1 Handful Dill
1 Handful Parsley
0.25 Teaspoon Black pepepr
0.25 Teaspoon Salt
Olive oil for frying

Turkish Cheese Filled Pastry Rolls Directions

  1. Mix together the cheese, herbs and seasonings in a bowl.
  2. Cutting the yufka sheets

  3. If using standard yufka, fold in half to create a semi-circle and press the crease to score.
  4. Fold once more to create a quarter-circle and again crease.
  5. Once the yufka is opened up it should have lines to guide the cutting which will result again in the semi-circle followed by a quarter circle.
  6. Take each quarter circle and cut again through the middle from top to bottom to create two triangle yufkas. This should result in 24 triangles.
  7. Making the sigara borek

  8. When ready to roll the pastries it helps to have a very small bowl of water next to you to dip the end in.
  9. To create the cigar-shaped borek lay a yufka triangle with the point away from you.
  10. Add 1-2 teaspoons of cheese filling along the flat side of the triangle but 2 or 2 centimetres away from the edge.
  11. Using both hands fold the two outer edges of the triable top in and then fold the top down over the filling.
  12. Roll away from you to create the shape and dip the endpoint of the yufka into a little water to seal.
  13. Repeat for each borek.
  14. Heat oil for shallow frying
  15. When the oil is hot and slightly rippling place a small number of boreks into the oil.
  16. The boreks take a couple of minutes to brown and then requşre turning to cook all over.
  17. Place onto a plate lined with kitchen paper and server immediate for hot or at room temperature.
  18.  

Recipe notes

  • It's important to make sure the oil is hot (but not burning) before frying Turkish pastry rolls if the temperature is to low they will become very greasy. Too hot and they will burn very quickly.

 

  • For a traditional taste use Riveria style olive oil otherwise vegetable oil of your choice.

 

  • Sigara borek can be frozen? For best results freer pre to frying, the best method is to place separately on a small tray and free for a few hours then transfer to a freezer bag, this prevents them from sticking together, ideally separate when defrosting. 

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