Print
Turkish Cheese Pastry Rolls

Sigara Böreği | Turkish Stuffed Cheese Pastries

Traditional Hot Mezze

Course Appetizer
Cuisine Turkish
Keyword Boreks, Turkish Food
Prep Time 15 minutes
Cook Time 5 minutes

Ingredients

  • 1 packet Yufka or Filo Pastry Cut them into triangles and cover with cling film or a damp clean cloth
  • 1 large White Onion, finely chopped
  • 1 packet White Cheese or Feta, broken up with the back of a fork
  • 1/2 packet Halloumi, grated
  • 1 large handful Fresh Parsley, finely chopped
  • 1/2 tsp Dried Mint
  • Vegetable Oil or Sunflower Oil
  • 1 egg, whisked add a splash of milk

Instructions

  1. In a mixing bowl, add all of the ingredients and mix together well with a fork or spoon

  2. On a chopping board or clean worktop, take one triangle at a time and using a teaspoon fill the bottom of the triangle with a little filling in a line. Make sure to leave at least 1 cm of pastry either side

  3. Use a pastry brush to brush on a little egg wash to the 3 corners and then fold in from the outside of the filling and then roll upwards to creat your 'cigarette' shaped boreks. Use a little more egg wash to make sure the point on the pastry is stuck down. Leave to the side and continue until all the filling is gone. TIP: Don't fill the pastry too much, a finger width amount is enough.

  4. In a large frying pan over a medium heat, add in the oil, enough for shallow frying.

  5. When the oil is hot, using kitchen tongs place the boreks in carefully (you may have to batch cook them) and fry for a couple of minutes, turning often to allow an even light golden colour all over

  6. Carefully remove the boreks with the tongs and place onto a plate lined with kitchen paper (this will absorb any excess oil)

  7. Serve straight away and enjoy hot or enjoy cold later.

    For any boreks you make but don't fry straight away can be wrapped in parchment paper and covered in an airtight container or in foil and kept in the freezer for a few weeks. When you want to cook them, remove from the freezer and slow fry them on a lower heat to cook through and enjoy.