Crispy Cheese Pastry Rolls (Sigara Boregi)
Indulge in the flavors of a Turkish favorite with these Crispy Cheese Rolls. Soft, creamy cheese and fragrant herbs wrapped in flaky pastry, this is an easy to make appetizer or snack for any occasion.
Servings: 14 Rolls
Calories: 129kcal
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
Variations & Substitutions
- 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.
Nutrition
Calories: 129kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 38mg | Sodium: 478mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 0.004mg | Calcium: 27mg | Iron: 1mg