KitchgrowKitchen growth, made calmer
Start planning free
Turkish

Sigara Böreği (Turkish Cheese Phyllo Rolls)

Crisp Turkish phyllo pastry rolls filled with feta cheese, parsley, and black pepper.

Published and reviewed by Kitchgrow on 7 September 2026Updated

Jump to recipe ↓
Sigara Böreği (Turkish Cheese Phyllo Rolls)

30 mintotal

Prep 20 min · Cook 10 min

Serves
3
Difficulty
Medium
Spice
None
Add to your week

Ingredients

Quantities are for 3 servings.

You'll need: Stovetop.

Rolling is the slow part and can be done well ahead; the frying itself takes only a few minutes per batch.

Method

  1. Mix feta cheese, parsley, and black pepper in a bowl.

  2. Cut each phyllo sheet into long triangles or strips suitable for rolling.

  3. Place a small amount of cheese filling near the wide end of each strip.

  4. Fold the sides in and roll tightly into thin cylinders, sealing the tip with a little water.

  5. Heat oil in a pan over medium heat.

  6. Fry the rolls in batches until golden and crisp on all sides.

  7. Drain briefly and serve hot.

How to tell it's done

The rolls should be crisp and golden outside, with a warm, soft cheese filling inside.

Getting it right

Tip

Use only a small amount of filling in each roll; overfilled börek can burst while frying.

What to serve it with

Serve with tea, yogurt dip, olives, cucumber, or a simple tomato salad.

Common mistakes

The phyllo cracks and tears while rolling.
Keep the sheets you are not using under a damp cloth. Phyllo dries out in minutes in open air, and dry phyllo will not fold without splitting.
The rolls burst open in the oil.
Seal the tip with water and press it down, then fry seam side first. An unsealed roll unwinds the moment the filling warms and expands.

Substitutions

  • Paneer can replace feta for a milder filling, but feta gives the closer Turkish-style salty flavor.
  • Bake the rolls if a lighter version is needed, though fried rolls are crisper.
  • Keep unused phyllo covered with a damp cloth so it does not dry out.

Storing and reheating

Fry and eat the same day — they lose their crispness within a few hours. Unfried rolls are the better make-ahead: they keep two days covered in the fridge, or freeze for a month and go into the oil straight from frozen.