Sigara Borek, or Cigar Pastries. I love these at breakfast or as a finger food at family gatherings.
- Prep Time: 1 Hour minutes
- Cook time: 20 minutes
- Yield: 30
- Rating: 5 stars – based on 1 reviews
- Filo Sheets or Yufka – 4 sheets
- Eggs – 4
- White Cheese, either Feta or Beyaz Peynir – 450g
- Fresh Parsley – Large tablespoon chopped
- Fresh Dill – Large tablespoon chopped
- Fresh Mint – Large tablespoon chopped
- Oil of choice for frying –
Put the cheese, eggs and herbs and mash together till you get a nice paste like consistency.
The eggs will feel like they won’t come together at first but they will combine eventually. You can add one egg at a time if it makes it easier.
Take your Yufka or Filo pastry sheets, roll each sheet into a long cigar shape don’t roll them too tight.
Then take a knife and cut the pastry at even intervals along the pastry. These pieces will become the individual Sigara Borek.
This is the tricky bit, you might find the first few tries are a bit fiddly but after a few you will get the hang of it.
Take one of the pieces you just cut. Unroll the piece and at one end place a teaspoon size amount of your mixture and roll you pastry into a as tight a cigar shape as you can with out ripping your pasty.
The trick here is to have a little cold water in a cup, and dab a little bit of water at the loose end once you have rolled your pastry to stop it coming loose.
To cook your Sigara Borek, take a deep frying pan and heat your oil in the pan. You want enough oil to shallow fry with, about a cm to an inch over a medium heat. You can use a deep fat fryer if you prefer.
Place your sigara borek into the frying pan and fry till golden brown.
I like to place mine on some kitchen roll as I take them out to take off any excess oil. You can keep them warm inside a clean kitchen towel and serve warm or allow to cool and serve them cold. Either way they are just as tasty.
A little tip is to keep your Yufka or Filo under a damp clean tea towel while you work to stop the pastry from drying out and becoming flaky.
© 2012 – 2015, Kerry Arslan. All rights reserved.