Turkish Cigarette Pastry
Crisp, golden, and irresistibly savory, Turkish Cigarette Pastries (Sigara Böreği) are a delightful appetizer or snack bursting with Mediterranean flavors. These addictive, cigar-shaped treats are made by delicately wrapping a creamy combination of tangy feta cheese and vibrant parsley in thin yufka or phyllo dough, then frying to a satisfyingly crunchy perfection. Perfectly bite-sized and ready in just 30 minutes, they make an excellent choice for entertaining guests or enjoying alongside a cup of tea. The secret to their perfect texture lies in their tight rolling technique and a light egg wash to seal the edges, ensuring the filling stays intact during frying. Serve these delectable pastries hot for maximum crispness, and watch them disappear in no time!
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Recipe Information
Ingredients
- 6 sheets Yufka (thin Turkish pastry sheets) or phyllo dough
- 200 grams Feta cheese
- 3 tablespoons Parsley, finely chopped
- 1 Egg yolk
- 2 tablespoons Olive oil
- 1 tablespoon Water
- 500 milliliters Vegetable oil (for frying)
Instructions
In a medium bowl, crumble the feta cheese and mix it with the chopped parsley. Set aside.
Cut each yufka sheet or phyllo dough sheet into 4 equal-sized triangles. You should have a total of 24 triangles.
Take one triangle and place it on a clean surface with the wide end closest to you.
Spoon about 1 teaspoon of the feta-parsley mixture onto the wide end of the triangle.
Fold both sides of the triangle inward to partially cover the filling, then tightly roll it up from the wide end toward the narrow tip to form a cigar shape.
In a small bowl, whisk together the egg yolk and water to make an egg wash.
Brush a small amount of the egg wash onto the narrow tip of the yufka triangle, sealing the pastry shut.
Repeat steps 3–7 for all remaining triangles and filling.
Heat the vegetable oil in a deep frying pan over medium heat until it reaches 180°C (350°F). Test by dipping the tip of one pastry into the oil; it should sizzle immediately.
Fry the pastries in batches, turning occasionally, until golden brown and crispy (about 2–3 minutes per batch).
Remove the cooked pastries from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Serve hot or warm as a snack, appetizer, or alongside tea.
Nutrition Facts
Calories |
5905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 579.9 g | 743% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 3.7 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1095 mg | 84% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
