Crispy pastry rolls filled with cheese, a Turkish-Cypriot specialty.
Turkish-Cypriot borek features thin phyllo layers wrapped around a savory cheese filling, fried until golden. These pastries are a staple at Turkish-Cypriot tables, served as appetizers or snacks with Turkish coffee.
Serves 8
Mix crumbled cheese, egg, parsley, salt, and pepper in a bowl.
Lay one phyllo sheet, brush with butter, place 2 tablespoons filling at one end.
Roll phyllo tightly around filling, tucking sides in as you roll.
Fry in hot oil for 3-4 minutes per side until golden brown. Drain on paper towels.
Keep phyllo covered to prevent drying
Oil should be at 350°F for best results
Add spinach to the filling
Use mint cheese instead of feta
Refrigerate up to 5 days. Reheat in a 350°F oven.
Borek is a signature Turkish-Cypriot pastry with roots in Ottoman cuisine, adapted to local island ingredients.
Yes, brush with butter and bake at 375°F for 20-25 minutes.
White cheese, feta, or halloumi are all used.
Per serving (80g / 2.8 oz) · 8 servings total
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