Sigara Boregi, named after “cigarette” thanks to its shape, is a pastry often consumed at Sunday brunches. It’s crunchy texture, light and delicious filling makes it a favourite for many borek lovers.
What you need:
- 3 sheets Phyllo Pastry
- 1/2 cup fetta cheese; (crumbled)
- 1/3 cup parsley; chopped
- Pinch of cayenne pepper (optional)
- Pinch of oregano (optional)
- 1/2 cup sunflower oil
How to make it:
First of all; mix the filling ingredients in a bowl. Fill a small sized dish with some water – you will have to use this to stick the edges of the borek rolls.
Place the three sheets of phyllo pastry on top of each other on the counter vertically. Split them in half from top to bottom neatly. Then carefully cut from one of the top corners to a bottom corner diagonally. Once you finish cutting; you should have 12 smaller pieces of phyllo pastry. Put one teaspoonful of filling on the long side of each sheet. First fold the ends from the outside to the inside (like folding crepes); then roll it up. Soak the open end in the water and close it up.
After you’ve rolled up all the sheets; heat up a pan with some sunflower (or canola) oil on the stove. Fry each borek roll equally over medium heat until they take a light golden color and reach a semi-crisp feel. Don’t leave the frying pan unattended while cooking as the boreks fry quickly. Place the cooked boreks on a paper towel to soak up their extra oil.
Serve Cigarette Boreks while they are still warm as an appetizer or with tea as a snack.
Afiyet olsun !
*Phyllo Pastry may dry up; so roll them up quickly or cover them with a clean towel while you’re not using them.