Turkish Crispy Cheese Rolls (Sigara Böreği)
Sigara Böreği
These golden, crispy phyllo rolls are filled with creamy cheese and fresh herbs, creating a delightful contrast of textures. The thin pastry shatters at first bite, revealing a warm, savory filling that melts in your mouth. Perfect as an appetizer or tea-time snack, they're irresistible when served hot and fresh.
Ingredients
Instructions
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Prepare cheese filling
Crumble the white cheese into small pieces using a fork. Finely chop the fresh dill and parsley, removing thick stems. Mix the cheese with herbs and a pinch of black pepper in a bowl for 2-3 minutes until well combined and the mixture holds together. The filling should be moist but not wet. Do not add salt as the cheese already provides saltiness.
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Prepare phyllo sheets
Remove phyllo sheets from packaging and cover immediately with a damp kitchen towel to prevent drying. Cut each sheet into 3 equal strips lengthwise, each about 10cm wide. Keep unused strips covered with the damp towel while working. Work quickly as phyllo dries out within 5 minutes when exposed to air. Do not let the towel become too wet or it will make the pastry soggy.
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Fill and roll
Place 1 teaspoon of cheese filling at the bottom short edge of each phyllo strip, leaving 1cm border on sides. Fold the sides over the filling, then roll tightly from bottom to top, creating a cigarette-like shape. The roll should be firm but not too tight. Seal the edge with beaten egg using a pastry brush. Do not overfill or the börek will burst during frying.
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Heat frying oil
Heat vegetable oil in a deep pan or pot over medium heat for 5-7 minutes until it reaches 170°C. Test the temperature by dropping a small piece of phyllo - it should sizzle immediately and turn golden within 30 seconds. The oil should be deep enough to cover the börek completely. Do not let the oil get too hot or the pastry will burn before the filling heats through.
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Fry the börek
Carefully lower 4-5 börek into the hot oil using a slotted spoon. Fry over medium heat for 2-3 minutes, turning once halfway through until golden brown and crispy on all sides. The pastry should puff slightly and make a gentle sizzling sound. Remove with a slotted spoon and drain on paper towels. Do not overcrowd the pan or the temperature will drop and börek will become greasy.
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Serve immediately
Transfer the hot börek to a serving plate lined with paper towels for 1 minute to remove excess oil. Arrange on a clean serving platter and serve within 5 minutes while still hot and crispy. The pastry should crack audibly when bitten and the cheese should be warm and melted inside. Do not let them sit too long or they will lose their crispiness and become soggy.
Tips
Cooking Tips
Keep the oil temperature consistent at 170°C throughout frying. If it gets too hot, remove the pan from heat briefly. Fry in small batches to maintain oil temperature and ensure even cooking.
Alternatives
Replace white cheese with feta cheese for a saltier flavor, or use ricotta mixed with grated parmesan for a milder taste. Fresh mint can substitute for dill, giving a different aromatic profile.
Serving & Storage
Serve immediately with Turkish tea or alongside other meze like hummus and olives. Leftover börek can be stored in the refrigerator for 2 days and reheated in a 180°C oven for 5 minutes to restore crispiness.
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