Turkish Cheese Cigars - Crispy Fried Phyllo Rolls
Sigara Böreği
These golden-brown phyllo pastry rolls are crispy on the outside with a warm, creamy cheese filling inside. Shaped like thin cigars, they puff up beautifully when fried and make an irresistible crackling sound when you bite into them. Perfect as a hot appetizer or snack that disappears quickly from any table.
Ingredients
Instructions
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Prepare cheese filling
Crumble the white cheese into small pieces and mix with finely chopped parsley and black pepper in a bowl. Beat one egg and add it to the cheese mixture, stirring until well combined. The mixture should hold together but not be too wet. Do not add salt as the cheese is already salty enough.
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Cut phyllo sheets
Lay the phyllo sheets flat and cut each sheet into 3 equal strips lengthwise using a sharp knife. Keep unused strips covered with a damp towel to prevent drying out. Each strip should be about 4 inches wide. Do not let the phyllo dry out or it will crack when rolling.
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Fill and roll
Place 1 tablespoon of cheese mixture at the bottom edge of each phyllo strip, leaving 1 inch border on sides. Roll tightly from bottom to top, tucking in the sides halfway through rolling to seal the filling inside. The roll should be firm but not so tight that it tears the pastry. Do not overfill or the börek will burst during frying.
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Seal with egg wash
Beat the remaining egg in a small bowl. Brush the final edge of each roll with beaten egg to seal completely. Press gently to ensure the seam stays closed. Place finished rolls seam-side down on a tray. Do not stack them or they may stick together.
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Heat oil properly
Heat the vegetable oil in a deep pan to 170°C over medium heat for 8-10 minutes. Test with a small piece of phyllo - it should sizzle immediately and turn golden in 30 seconds. Maintain steady medium heat throughout frying. Do not let the oil get too hot or the outside will burn before the inside heats through.
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Fry until golden
Carefully add 4-5 rolls to the hot oil using tongs. Fry for 2-3 minutes, turning once, until golden brown and crispy all over. Remove when they sound hollow when tapped with a fork. Do not overcrowd the pan or the temperature will drop too much.
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Drain and serve
Transfer fried börek to paper towels and drain for 1-2 minutes to remove excess oil. Serve immediately while hot and crispy. The cheese inside should be melted and stretchy. Do not let them sit too long or they will lose their crispiness.
Tips
Cooking Tips
Keep the oil temperature steady at 170°C for perfect results - too hot and the pastry burns before the cheese melts, too cool and they become greasy instead of crispy.
Alternatives
Replace white cheese with feta cheese mixed with ricotta for a milder flavor, or use kasseri cheese for a more intense taste and better melting quality.
Serving & Storage
Serve immediately with Turkish tea or ayran, alongside fresh cucumber and tomato slices. Assembled raw börek can be frozen for up to 3 months and fried directly from frozen.
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