fbpx

Börek cheese stuffed rolls – Turkish breakfast recipe

Jump to Recipe

Turkish Borek recipe with feta cheese – flaky, golden, buttery, and absolutely irresistible Turkish cheese stuffed rolls. These golden flaky on the outside borek rolls are stuffed with creamy feta cheese, crunchy nutty pistachios, and fragrant parsley. They’re a spectacular tasty treat that combines crispy phyllo dough with the tangy cooling creaminess of feta cheese. 

These crispy filo pastry rolls are one of the most common mezes or appetizers served at restaurants before a main dish arrives. They are also a popular Turkish snack to go with traditional Turkish tea or coffee.

It’s the ultimate Turkish breakfast roll sandwich filled with creamy, over-the-top luscious cooling feta cheese, crunchy pistachios, and deliciously buttery decadent rich flavors. We’re talking Over-the-top, super-indulgently, must-make, weekend brunch LIFE cooking. The cozy sleep-in, wake-up, grab a coffee and make luxurious cheese-stuffed breakfast rolls perfect for dipping into your favorite yogurt dip or drizzling with maple syrup. Yum! 

In this easy cheese-stuffed borek recipe post

What is börek?

Börek is a traditional Turkish delicious layered pastry made from filo pastry and a filling, usually with cheese. Because the pastry is often bought ready-made and can be found in most grocery stores, it’s an easy and quick meal to put together at home. Borek comes in a wide variety of shapes and sizes, from rustic lasagna tray types to snaked coils to my cigar-shaped stuffed boreks. There’s no right or wrong way to assemble a borek. I like to make my borek as a cigar-shaped roll (Similar to a regular spring roll) because it’s a simple way to assemble, cook and serve the borek…and I love how easy it makes dipping the Börek straight into my favorite sauce and dips.

Although feta borek is a quintessential Turkish dish, you can find Turkish borek recipes across the whole of the former Ottoman Empire. The Balkans, Eastern Europe, and even Northern Africa are just a few places. Perhaps because of the pastry’s wide geographic spread, its name has many alternate spellings. “Bourek,” “burek,” “börek,” and even “bòrek” are all popular variations. 

Traditional Borek filling

The most common Börek filling is with cheese, of which feta cheese (known as beyaz peynir in Turkish) or cottage cheese (lor peyniri in Turkish) is the most commonly used. Spinach or flat-leaf parsley are also added sometimes. Other popular fillings include minced meat, potato, or plain spinach.

How to make Börek filling Vegan 

There are several tasty ways to make vegan Borek. As filo pastry is usually naturally vegan (check the ingredients list on the packaging to make sure) making Borek is all about the vegan stuffing. My top 3 favorite vegan Borek stuffings are:

  • Silken tofu, nutritional yeast, crunchy chopped pistachios, and maple syrup drizzled over.
  • Cashew cheese, Turkish spice mix, chopped oil-packed sun-dried tomatoes, and spinach filling.
  • Vegan mozzarella cheese, spinach, garlic, and chopped nuts.

Which phyllo pastry/yufka is best for making Börek

Phyllo pastry, known as yufka in Turkish, is an unleavened dough stretched paper thin. It’s used to make layered baked goods such as börek and baklava. You can find them in most grocery stores ready to use. For making borek, it’s usually best to choose the thicker type of fill pastry (rather than the paper-thin phyllo/filo pastry typically used to make baklava). If you can only get the thin type of fill pastry, don’t worry. Simply use a double layer when making your borek rolls, and the result will be great every time. 

Tips and tricks for making the best cheese-stuffed Turkish Rolls – Borek 

Roll the phyllo pastry tightly closed around the stuffing to prevent the cheese from oozing out during frying.

Fry the borek rolls in batches to prevent overcrowding the pan. If the rolls are too close together when fried they won’t become as crispy and crunchy on the outside.

Don’t worry about torn phyllo dough – Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! It happens all the time. You can easily pinch phyllo dough back together, and brush it with a little oil to make it stick back together.

If you’re making borek in a tray: Always Slice before baking – Slicing the borek pastry before it goes into the oven will make cutting and serving much easier. Simply slice the dough into your ideal portion sizes when you finish layering your borek. Then you can just follow your pre-cut lines when you’re ready to serve.

Vegan Börek twist – For a vegan cheese option you can use silken tofu, cashew cheese, or vegan mozzarella. For a little extra cheese flavor, you can add 2-3 tablespoons of nutritional yeast to the vegan cheese mixture. 

Ingredients for making Turkish Sigara Börek – SIGARA BOREGI (FETA CHEESE ROLLS)

Olive oil – I use olive oil for coating the borek to make them extra rich and crispy. For frying, I recommend using vegetable oil with a high smoke point. I like to use sesame oil because it has a high smoke point making it great for frying and the sesame taste enhances the flavor of the borek in the best way. You can use any vegetable oil you prefer.

One package filo pastry – or traditional yufka pastry – Phyllo pastry, or filo pastry, known as yufka in Turkish, is an unleavened dough stretched paper thin. You can find them in most grocery stores ready to use. For making borek, it’s usually best to choose the thicker type of phyllo pastry (rather than the paper-thin phyllo/filo pastry typically used to make baklava). If you can only get the thin type of fill pastry, don’t worry. Simply use a double layer when making your borek rolls, and the result will be great every time. 

Boerek cheese Filling

Feta cheese – or vegan cheese. I used Turkish feta cheese, but any type of white feta-like cheese would work. For a vegan cheese option, you can use silken tofu, cashew cheese, or vegan mozzarella. For a little extra cheese flavor, you can add 2-3 tablespoons of nutritional yeast to the vegan cheese mixture. 

Pistachios – or other nuts. Roasted nuts give the rolls a crunchy delicious nutty taste and texture that takes the burek rolls to the next level of tasty goodness.

Fresh parsley – fresh parsley gives a fragrant fresh flavor that works in unison with the salty feta cheese to bring out the savory rich and creamy flavors. You can also use fresh basil or cilantro. If you don’t have fresh herbs in the kitchen you can replace them with dried oregano or thyme.

Seasoningsalt and ground black pepper make the simple traditional seasoning that brings out the best in the feta cheese.

How to make Traditional cheese stuffed Turkish Borek cigar rolls – SIGARA BOREGI (FETA CHEESE ROLLS)

Begin by thawing the phyllo dough if it is frozen by keeping it at room temperature for 2-3 hours.

Preparing the filling 

Crumble the feta cheese into a mixing bowl (or a food processor). Add the chopped parsley, salt, and ground pepper and mix or pulse until it’s combined – it should still be a little crumbly.

Preparing the Phyllo sheets 

Place a phyllo sheet on a flat surface. Cover the remaining sheets with a damp kitchen towel to prevent them from drying out. Brush the filo sheet with oil. Place another sheet right on this one. Brush it with oil as well. Now cut the pastry into 4 equal squares with a sharp knife. 

Note: remember to cover the phyllo sheets with a damp kitchen towel each time you get one to stuff and roll. 

Making the Borek rolls

Put a square-shaped filo sheet on the counter like a diamond shape. Next, place about 1 and ½ tablespoons of cheese mixture on the bottom side leaving about 1/2” space on each side. Top with 1-2 teaspoons of chopped pistachios. Fold the bottom tip over the cheese. Then fold both sides on this one and make a tight roll. Brush the top edge with oil to help it stick when rolled. Roll the pastry up into a cigar shape and put it aside. Repeat these steps for the remaining phyllo dough sheets. 

Frying borek rolls

Heat oil in a frying pan. Fry the borek rolls in batches until they are golden brown on all sides (2-3 minutes on each side should be enough).

Transfer the rolls to a plate covered with a paper towel to soak up excess oil.

Serve the cheese-stuffed borek rolls with your favorite dip or sauce and enjoy.

How to make cheese-stuffed Borek in a large tray

Don’t feel like rolling and stuffing your borek? No worries. You can easily make it as a lasagna-style phyllo pastry feta stuffed borek. You just need to add a little milk or plant milk to make the filling rich and creamy.

Begin by thawing the phyllo dough if it is frozen by keeping it at room temperature for 2-3 hours.

Preparing the filling and making the borek pan

Crumble the feta cheese into a mixing bowl (or a food processor). Add the chopped parsley, salt, and ground pepper and mix or pulse until it’s combined – it should still be a little crumbly.

Preheat the oven: Preheat the oven to 350 degrees F. 

Layer the bottom borek sheets: Line your sheet pan with parchment paper. Then, layer sheets of phyllo dough onto the parchment paper until the whole pan is covered. Use as many sheets as needed and let the excess dough hang over the sides.

Next, brush with oil and place a second layer of phyllo pastry on top of the first layer. Pour 3-4 tablespoons of the feta cheese mixture over the sheets along with a few tablespoons of milk, and use a pastry brush to spread it evenly over the dough. 

Now, add another two layers of phyllo sheets on top of the cheese filling. Pour half of the remaining cheese filling on top, along with 2 tablespoons of milk and the chopped pistachios. Spread the filling out evenly. 

Finally, add another two layers of phyllo sheets on top of the cheese filling. Pour all the remaining cheese filling on top, along with 2 tablespoons of milk, and spread everything out evenly. If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center.

Place the final double-layer of phyllo pastry on top and brush with oil. At this point, your borek should look moist and tightly wrapped. 

Sprinkle a tablespoon of chopped pistachios over the top. 

Baking the tray Borek

Cut the pastry: Cut your borek into 12 equal pieces using a knife. 

Bake: Bake the borek in the preheated oven for 30-35 minutes or until the top is golden brown. 

Serve: Remove the baked borek from the oven and place it in the tray on a wire rack to cool for 15-20 minutes. Then, slice it along the pre-cut lines, and serve while still warm.

What to serve with cheese-stuffed borek rolls

This flaky rich stuffed bread roll is amazing as a tasty appetizer with dip, or any main where you would normally serve bread.

Here are some of my favorite sides, dips, and salads to serve with borek

Or pair these delicious Turkish cheese rolls with a side of warm soup like

FAQs – all your Turkish breakfast Borek questions answered

Can Borek be made ahead of time?

Yes, borek is meal prep friendly. You can pre-assemble the borek rolls, cover them with cling film and leave the frying or baking until the day you’re serving. Or fry the Burek in advance, too, and reheat before serving.

How to store leftover borek?

Leftover borek will stay fresh for up to 3 days, stored in an airtight container in the refrigerator. Just be sure to let it reach room temperature before storing it.

Can Borek be frozen?

Yes, borek is great to freeze. You can freeze feta stuffed Börek for up to 3 months. Just be sure to cover the pastry tightly with plastic wrap and cover it with aluminum foil to prevent freezer burn. Or freeze in a ziplock bag.

How to reheat Börek from frozen

Remove the frozen burek from the freezer and place them in the refrigerator one full day before you plan to serve them. They need time to thaw naturally overnight. Then, bake the pastry according to the standard cooking directions (350 degrees F. for 30-35 minutes). Or you can fry the borek again in oil on a frying pan.

What is the traditional way to eat Börek?

Traditionally, people have Turkish cheese borek for breakfast or brunch during family get-togethers. But borek is great served any time of day with any meal where you would normally serve bread.

DID YOU MAKE THIS RECIPE?

We would love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @munchyesta

Are you looking for more tasty easy vegan dip recipes to pair with your borek? Then you might like these easy vegan dips and sauce recipes. 

5 best easy vegan dip recipes to pair with Turkish cheese Börek rolls 

Börek cheese stuffed rolls – Turkish breakfast recipe

Turkish Borek recipe with feta cheese – flaky, golden, buttery, and absolutely irresistible Turkish cheese stuffed rolls. These golden flaky on the outside borek rolls are stuffed with creamy feta cheese, crunchy nutty pistachios, and fragrant parsley. They’re a spectacular tasty treat that combines crispy phyllo dough with the tangy cooling creaminess of feta cheese. 
These crispy filo pastry rolls are one of the most common mezes or appetizers served at restaurants before a main dish arrives. They are also a popular Turkish snack to go with traditional Turkish tea or coffee.
Course Breakfast, brunch
Cuisine Mediterranean
Keyword breakfast
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 – 6 people
Calories 150kcal
Author Simone – Munchyesta.com

Ingredients

  • 3-5 tbsp Olive Oil
  • 1 package Phyllo Pastry Filo pastry or yufka pastry
  • ½ cup Feta Cheese or vegan cheese
  • ½ cup Pistachio Nuts or other nuts
  • 1 handful Fresh Parsley chopped
  • ¼ tsp Salt
  • ½ tsp Ground Black Pepper

Instructions

  • Begin by thawing the phyllo dough if it is frozen by keeping it at room temperature for 2-3 hours.

Preparing the filling 

  • Crumble the feta cheese into a mixing bowl (or a food processor). Add the chopped parsley, salt, and ground pepper and mix or pulse until it’s combined – it should still be a little crumbly.

Preparing the Phyllo sheets

  • Put a square-shaped filo sheet on the counter like a diamond shape. Next, place about 1 and ½ tablespoons of cheese mixture on the bottom side leaving about 1/2” space on each side. Top with 1-2 teaspoons of chopped pistachios.
  • Fold the bottom tip over the cheese. Then fold both sides on this one and make a tight roll. Brush the top edge with oil to help it stick when rolled. Roll the pastry up into a cigar shape and put it aside. Repeat these steps for the remaining phyllo dough sheets. 

Frying borek rolls

  • Heat oil in a frying pan. Fry the borek rolls in batches until they are golden brown on all sides (2-3 minutes on each side should be enough).
    Transfer the rolls to a plate covered with a paper towel to soak up excess oil.
    Serve the cheese-stuffed borek rolls with your favorite dip or sauce and enjoy.

How to make cheese-stuffed Borek in a large tray

  • Begin by thawing the phyllo dough if it is frozen by keeping it at room temperature for 2-3 hours.

Preparing the filling

  • Crumble the feta cheese into a mixing bowl (or a food processor). Add the chopped parsley, salt, and ground pepper and mix or pulse until it’s combined – it should still be a little crumbly.
  • Preheat the oven: Preheat the oven to 350 degrees F. 

Making the lasagna style borek

  • Layer the bottom borek sheets: Line your sheet pan with parchment paper. Then, layer sheets of phyllo dough onto the parchment paper until the whole pan is covered. Use as many sheets as needed and let the excess dough hang over the sides.
  • Next, brush with oil and place a second layer of phyllo pastry on top of the first layer. Pour 3-4 tablespoons of the feta cheese mixture over the sheets along with a few tablespoons of milk, and use a pastry brush to spread it evenly over the dough. 
  • Now, add another two layers of phyllo sheets on top of the cheese filling. Pour half of the remaining cheese filling on top, along with 2 tablespoons of milk and the chopped pistachios. Spread the filling out evenly. 
    Finally, add another two layers of phyllo sheets on top of the cheese filling. Pour all the remaining cheese filling on top, along with 2 tablespoons of milk, and spread everything out evenly. If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center.
  • Place the final double-layer of phyllo pastry on top and brush with oil. At this point, your borek should look moist and tightly wrapped. 
    Sprinkle a tablespoon of chopped pistachios over the top. 

Cut the pastry

  • Cut your borek into 12 equal pieces using a knife. 

Bake

  • Bake the borek in the preheated oven for 30-35 minutes or until the top is golden brown.

Serve

  • Remove the baked borek from the oven and place it in the tray on a wire rack to cool for 15-20 minutes. Then, slice it along the pre-cut lines, and serve while still warm.

Notes

Note: if you’re making Borek as a lasagna tray-style dish, You just need to add a little milk or plant milk to make the filling rich and creamy.
You can freeze feta stuffed Börek for up to 3 months. Just be sure to cover the pastry tightly with plastic wrap and cover it with aluminum foil to prevent freezer burn. Or freeze in a ziplock bag. 

Leave a Comment

Recipe Rating




Skip to content