Turkish Sigara Boregi are deliciously crispy cheese pastry rolls that are so easy to make there’s no reason not to add them to your picnic finger food repertoire.
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Why I Love Sigara Boregi Cheese Rolls
This recipe is so easy to make and is adapted to use simple supermarket ingredients.
Like my crispy Chicken Kiev Balls, you can pre-make them, freeze them uncooked for make-ahead convenience, and serve them hot or cold. This makes them great finger food or appetizers for picnics and parties. They’re also super portable.
Serve them as part of a mezze-style platter with some easy to make hummus or whipped feta dip or as a starter for a bigger spread. If you want to serve them hot at a picnic or alfresco gathering, see my tips for keeping food warm for the best results.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Cheese: Traditionally, this recipe calls for Turkish Lor cheese curd, similar to dry cottage cheese or milk ricotta. If I can’t find Lor, I use dry cottage cheese or similar soft white cheese.
Cheese additions: You can add crumbled feta or mozzarella to the mix if you like a bit of stretch in your cheese filling. If you can find Beyaz Peynir, this is a great addition as it is a Turkish cheese often used in borek recipes. It is similar to feta or Balkan white cheeses.
Pastry: I use standard grocery store filo pastry for this recipe. Traditionally, Sigara Boregi is made with Yufka pastry, which is slightly thicker. If you have a Turkish or Middle Eastern grocery store nearby, they should stock it. You can also use Chinese-style spring roll pastry sheets from the frozen section ( the wheat variety, not rice paper rolls).
Whatever pastry you use, ensure it is thawed properly in the fridge before use to prevent cracking when rolling.
Herbs: I use dried oregano in this recipe, but fresh flat parsley is a popular addition. You could add chili flakes for a dash of heat or a sprinkle of cumin for a different flavor profile.
Size: Depending on the size of your pastry sheets, you may wish to cut them in half to make smaller rolls.
Cooking: You can use a deep fryer for this recipe or shallow fry in a pan on the stove. You can bake the rolls in the oven until golden if you prefer a healthier option.
Step by Step Instructions
Step 1: In a medium bowl, whisk together two eggs and only the yolk of the third. Keep the egg white separate.
Add cheese, salt, and oregano. Mix well until all ingredients are combined.
Step 2: Place one piece of filo on a plate or the kitchen counter ( you can cut the filo pastry to your desired size). Put one to one and a half tablespoons of the egg mixture at one end of the filo pastry – depending on the size of your roll.
Step 3: Roll the pastry and brush the end of the pastry with the egg white you saved, sealing the end. This step helps keep the rolls from opening when frying.
Step 4: Roll all your cheese rolls until you have finished the cheese and egg mix.
Step 5: Heat oil in a deep pan and fry the rolls a few at a time until golden. You can also shallow fry if you don’t have a frying basket.
Step 6: Place the rolls on a paper towel to remove residual oil after frying. Enjoy the hot cheese rolls from the fryer or later as a cold, crispy snack.
Recipe FAQs
Yes, you can prepare the rolls and refrigerate them before frying. You could also par fry (blanch them in hot oil), only partially cooking them. Refrigerate and quickly finish the frying process before serving.
Absolutely! While the traditional method involves frying, you can also bake the rolls in the oven until they become golden brown.
Yes, you can freeze the unbaked rolls. Place them on a tray in a single layer until frozen, then transfer them to a freezer bag. When ready to use, you can fry from frozen or thaw in the refrigerator and proceed with frying or baking.
Sunflower oil is recommended, but you can also use vegetable oil such as canola or another oil with a high smoke point.
Tips for Cheese Roll Success
Filo Dough: Filo dough is delicate, so work quickly and cover it with a damp cloth when not in use to prevent it from drying out. Thaw frozen filo dough in the refrigerator overnight for best results.
Alternative Dough: If you use a Chinese-style spring roll pastry, choose the wheat variety, not rice.
Preheat Oil to the Right Temperature: Ensure the oil is sufficiently heated before frying the rolls. The ideal temperature is around 350°F (175°C). Use a thermometer if you are unsure, or place the handle of a wooden spoon or chopstick in the oil. You’re good to go if it starts to bubble around the spoon. If shallow frying, ensure the rolls are covered with oil, or turn them regularly to ensure even crispiness.
Fry in Batches: Fry the rolls in small batches to avoid overcrowding the oil. This will help the rolls cook evenly and result in a crispier finish.
Related Recipes & Picnic Ideas
Did you try these Crispy Cheese Pastry Rolls?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Crispy Cheese Pastry Rolls (Sigara Boregi)
Ingredients
- 1 ¼ cup cottage cheese
- 3 eggs
- 1 pack filo pastry dough - approx. 10-14 sheets depending on size
- 1 ½ tsp salt
- ½ tbsp oregano
- Sunflower Oil for frying
Instructions
- In a medium bowl, whisk together two eggs and only the yolk of the third. Keep the egg white separate.
- Add cheese, salt, and oregano. Mix well until all ingredients are combined.
- Place one piece of filo on a plate or the kitchen counter ( you can cut the filo pastry to your desired size). Put one to one and a half tablespoons of the egg mixture at one end of the filo pastry – depending on the size of your roll.
- Roll the pastry and brush the end of the crust with the egg white you saved before sealing the end. This step helps keep the rolls from opening when frying.
- Roll all your cheese rolls until you have finished the cheese and egg mix.
- Heat oil in a deep pan and fry the rolls a few at a time until golden. You can also shallow fry if you don’t have a frying basket.
- Place the rolls on a paper towel to remove residual oil after frying. Enjoy the hot cheese rolls from the fryer or later as a cold, crispy snack.
Notes
- Cheese: Traditionally, this recipe calls for Turkish Lor cheese, similar to dry cottage cheese or milk ricotta. If I can’t find Lor, I use dry cottage cheese or similar soft white cheese such as Balkan white cheese.
- Cheese additions: You can add crumbled feta or mozzarella to the mix if you like a bit of stretch in your cheese filling. If you can find Beyaz Peynir, this is a great addition as it is a Turkish cheese often used in borek recipes. It is similar to Balkan white cheeses.
- Pastry: I use standard grocery store filo pastry for this recipe. Traditionally, Sigara Boregi is made with Yufka pastry, which is slightly thicker. If you have a Turkish or Middle Eastern grocery store nearby, they should stock it. You can also use Chinese-style spring roll pastry sheets from the frozen section ( the wheat variety, not rice paper rolls).
- Herbs: I use dried oregano in this recipe, but fresh flat parsley is a popular addition. You could add chili flakes for a dash of heat or a sprinkle of cumin for a different flavor profile.
- Size: Depending on the size of your pastry sheets, you may wish to cut them in half to make smaller rolls.
- Cooking: You can use a deep fryer for this recipe or shallow fry in a pan on the stove. You can bake the rolls in the oven until golden if you prefer a healthier option.
- Filo Dough: Filo dough is delicate, so work quickly and cover it with a damp cloth when not in use to prevent it from drying out. Thaw frozen filo dough in the refrigerator overnight for best results.
- Alternative Dough: If you use a Chinese-style spring roll pastry, choose the wheat variety, not rice.
- Preheat Oil to the Right Temperature: Ensure the oil is sufficiently heated before frying the rolls. The ideal temperature is around 350°F (175°C). Use a thermometer if you are unsure, or place the handle of a wooden spoon or chopstick in the oil. You’re good to go if it starts to bubble around the spoon.
- Fry in Batches: Fry the rolls in small batches to avoid overcrowding the oil. This will help the rolls cook evenly and result in a crispier finish.
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