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How To make Cheese Filled Phyllo Pastry (Cigarro Burek)
6 oz Feta cheese, crumbled
4 oz Creamed cheese
1 Egg, beaten
2 tb Chopped fresh parsley
1 tb Chopped fresh dill, or 1 tsp
-dried 8 Sheets packaged phyllo dough
1/2 c Butter
Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars. Bureks, frozen unbaked, can go directly from the freezer into a preheated 375 F oven to make an instant hors d'oeuvre. Makes 40 Defrost the phyllo dough and return the remainder to the freezer. Butter a cookie sheet. Melt the butter and remove from the heat. Preheat the oven to 375F. Mix the feta and cream cheese with the egg and herbs and set aside. Layout one sheet of phyllo dough on a counter. (Keep the remaining dough covered with a slightly damp towel to prevent its drying out.) Brush the sheet of dough with some melted butter. Cut it the short way into 5 strips, about 3x10 inches each. Place 1 1/2 teaspoons of the filling at one end of each strip. Roll the strips into cylinders about 1/2 inch in diameter. Continue until all of the dough has been cut, filled, and rolled. Arrange 2 to 3 cylinder per person on the cookie sheet and brush them with more butter. (Freeze the rest of the cylinders, unbaked, for use at another time.) Bake for about 10 minutes, or until the cylinders are well browned and very flaky. From MONDAY NIGHT AT NARSAI'S by Narsai M. David and Doris Muscatine. New York: Simon & Schuster, 1987. Posted by HOWARD WITTENBERG, Prodigy ID# BCWX27A.
How To make Cheese Filled Phyllo Pastry (Cigarro Burek)'s Videos
How to Make the Best Turkish Cheese Pastry ( Cigarette Borek, Sigara Boregi) Recipe
My favourite comforting heavenly food for breakfast, lunch and dinner!
This super easy recipe is a lifesaver for lunch or a great appetizer for dinner and a perfect choice for parties. You can use any cheese you like and make your own creations for the filling. You can roll up a big batch to freeze them.
You can replace the cheese with vegan cheese and make your perfect vegan pastry.
Ingredients
• 4 fresh ‘Yufka’ sheets (or 1 package frozen phyllo dough)
• 1 cup of Feta cheese
• 1 crated cheddar cheese
• Dash salt
• 2 cups of grated boiled potatoes
• Vegetable oil for frying
Method
If you’re using round ‘Yufka’ sheets, cut them into triangles. Divide each circle into eight triangular pieces.
If you are using frozen phyllo, try to cut them any size and similar to a triangle shape
In a small bowl, mix cheddar, potato and crumbled feta cheese
If we are using the recipe for a vegan option, we can replace the cheese with any type of vegan cheese or any other vegetable like spinach to create our perfect vegan pastry
Take a pastry triangle and position it to wide end is at the bottom and the pointing down toward you
Spread about a teaspoon of the filling near the bottom edge, leaving space on each side.
Fold the empty side of the pastry on to filling then top side pastry toward the centre to cover the edges of the filling. This will trap the filling inside as you roll the pastry.
Using your fingers, gently roll the pastry towards you. Wet the edge of the pastry and stick it to the roll. This will seal it as it fries.
Heat about 1 cup of oil to frying temperature. Add several pastries to the pan leaving some space in between them
Move them around as they fry till golden colour.
Drain the pastries on paper towels before serving. Subscribe to my channel
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How to Make a Cigar Borek
In this episode of Daily Connections, chef Arzu shows host Meredith Orlow how to make cigar boreks.
Turkish Food with Master Chef Hulya
Another short preview of some traditional Turkish and Lebanese dishes that will be featured recipes in The Big Food Guide's Cooking edition.
The dishes include:
Fetta & Spinach Cigars
Raw Lamb Kofta
Kebbeh with Mince
Thick Mushroom Risotto
Lebanese Tabouli Salad
Spicy Lamb & Spring Beans
Stuffed Cabbage & Vine Leaves
Turkish White Cheese Filled Rolled Borek
Lets make the easiest and maybe the most delicious savory dish “Turkish rolled borek with cheese” which we call “sigara böreği” Well, sigara means cigarette unfortunately:) But the name rolled borek fits perfectly don’t you think?
Ingredients for rolled borek with cheese:
3 thick “yufka” phyllo sheets (about 400-500gr)
About 320gr. Mixed Turkish white cheese: I used more aged fatty cheese and lor cheese (kind of ricotta with less fat in it)
Big handful of chopped parsley
Water in a small bowl to seal the end of the rolled borek
Light vegetables Oil to fry (sunflower, corn etc.)
In the previous episode I shared a eid al adha Special Turkish breakfast and we made many recipes in the series to serve. In this episode I am going to share the last recipe from that table Turkish white cheese-filled rolled borek
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How to Make Chicken and Gouda Phyllo Cigars
Low-fat, smoky gouda and baby spinach deliciously complement grilled chicken in a crispy phyllo cigar.
Prep Time: 15 Mins
Cook Time: 15 Mins
Total Time: 30 Mins
INGREDIENTS:
8-ounces chicken breasts, grilled, cooled and diced to ½-inch pieces
¼ cup red onion, minced
2 tablespoons honey
2 tablespoons red wine vinegar
12 sheets Athens® Fillo Dough (9″ x 14″), thawed
Cooking spray, as needed
1/2 cup light/low fat smoked Gouda cheese, shredded
2 cups baby spinach
DIRECTIONS:
In a small bowl, combine the red onion with the honey and red wine vinegar. Set aside for garnish.
Lay a sheet of fillo dough on a work surface. Spray lightly with cooking spray. Continue layering the fillo dough until layers are complete.
Spread half of the cheese along the bottom 2 inches of the long side of the fillo. Top the cheese with half of the chicken and then half of the spinach.
Roll the fillo up over the filling to form a roll. Continue to roll to the end of the fillo strip. Spray the outside of the cigar with cooking spray and place seam-side down on an ungreased baking sheet. Score the cigar in half. Repeat with the remaining fillo and filling to create two long cigars.
Bake cigars in a preheated oven at 350°F for 10-15 minutes or until lightly browned. Remove and let set for 5- 10 minutes.
For presentation: Cut each cigar into two, 7-inch cigars and reheat on the grill or an open Panini press. Using a colander or slotted spoon to drain the liquid draining the liquid, garnish with red onion. Serve immediately.
Tip: The smoked cheese replaces the need for bacon and the sweet and sour onions act as a healthy condiment. Grilling the chicken and the final cigar add texture, depth of flavor and eye appeal.
To serve as an appetizer, cut each 7-inch cigar into four, bite-size pieces.
Serve onions on the side to replicate ashes or stuff in one end of the cigar.
Yield: 4 cigars
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Turkish Cigars | Sigara Borek
Borek is a Turkish pastry with savoury filling. The most common fillings are cheese, meat and spinach. These tasty cheese-filled sigara borek (shaped like cigars) are very easy to make and always a big hit at parties.
Turkish cigars go great with a side of dipping sauce - check out my recipe on Turkish carrot and beetroot dip:
For the meat version of Sigara Borek, substitute the cheese filling from this video with the mince filling from my Kubba Halab video:
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INGREDIENTS
1. Yufka* pastry (24 pieces or 360 g)
2. Greek style feta cheese* 250g
3. One small bunch parsley
4. One egg
TIPS
You can freeze these for frying another day!
*Yufka Pastry is available at your local Turkish grocer.
In Sydney you can find Turkish grocers in Auburn, in Canberra there is a Turkish grocer across DFO in Fyshwick. The pastry I used in the video is pre-cut however traditionally it comes as large circles which you can cut into triangle shapes yourself.
If you can't find Yufka you can use filopastry
Feta cheese is already very salty so we don’t need to add any salt.
Happy cooking xx