Turkish Börek Rolls with Cheese and Herbs
Börek Rulosu
These flaky börek rolls taste buttery and savory with melted cheese and fresh herbs wrapped in golden, crispy phyllo pastry. They emerge from the oven beautifully golden brown with layers that separate into delicate, crunchy sheets. Perfect for breakfast, lunch, or as an impressive appetizer that's easier to make than traditional layered börek.
Ingredients
Instructions
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Prepare the filling
Crumble the white cheese into small, uniform pieces using your hands or a fork. Finely chop the parsley and dill, removing thick stems. Beat 1 egg in a large bowl, then mix in the crumbled cheese, chopped herbs, and black pepper for 2-3 minutes until well combined and the mixture holds together. Do not overmix or the cheese will become too soft.
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Make butter mixture
Melt the butter in a small saucepan over low heat for 2-3 minutes until completely liquid but not bubbling. Remove from heat and whisk in the olive oil and milk for 1 minute until smooth and well combined. The mixture should be warm but not hot. Do not let the butter brown or separate from the milk.
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Prepare phyllo sheets
Lay one phyllo sheet on a clean work surface and brush generously with the butter mixture using a pastry brush. Place a second sheet on top and brush again. The sheets should be well-coated but not soaking wet. Keep remaining phyllo covered with a damp towel to prevent drying out.
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Add filling and roll
Spread one-quarter of the cheese mixture evenly along the long edge of the phyllo, leaving 3cm borders on sides. Roll the phyllo tightly from the filled edge, tucking in the sides as you roll to create a neat log. The roll should be firm but not compressed. Do not roll too tightly or the filling will squeeze out during baking.
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Shape and prepare for baking
Place the roll seam-side down on a greased baking tray. Repeat with remaining phyllo and filling to make 4 rolls total. Beat the remaining egg and brush over all rolls for a golden finish. Score the top of each roll diagonally every 5cm with a sharp knife. Do not cut all the way through the pastry.
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Bake the börek rolls
Preheat oven to 180°C and bake the rolls for 25-30 minutes until deep golden brown and crispy. The phyllo should sound hollow when tapped and the filling should be set. Let cool for 5 minutes before slicing along the score marks. Do not overbake or the phyllo will become too dark and bitter.
Tips
Cooking Tips
Work quickly with phyllo pastry and keep unused sheets under a damp towel to prevent cracking. If sheets tear, overlap the pieces and brush with extra butter to seal.
Alternatives
Replace white cheese with crumbled feta mixed with cottage cheese for a tangier flavor, or use ricotta with a pinch of salt for a milder taste.
Serving & Storage
Serve warm as a main dish with tomato slices and cucumber, or cut into smaller pieces for appetizers. Store covered in the refrigerator for 2 days and reheat in a 160°C oven for 8-10 minutes to restore crispiness.
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