Ramadan is right around the corner! It’s time to get prepared for the holy month by saving special and easy recipes. Making mouthwatering appetizers for Ramadan will make your table unforgettable. So I would like to introduce the Crispy Cheese Borek, your new go-to appetizer for Ramadan.
Turkish cuisine features a variety of savory and easy-to-make pastries such as this Crispy Cheese Borek, a popular snack and appetizer filled with a creamy cheese mixture. Turkish cuisine gained popularity around the world because of its wide range of tasty dishes, especially in the Middle Eastern region.
Tasteful Turkish Cheese Rolls
What is Borek?
Borek is a tasty pastry made of phyllo dough and filled with a cheese mixture. Since Borek is usually made of ready-made pastry, these cheese rolls are quick and simple to be prepared at home.
Borek comes in different shapes and sizes, ranging from rustic tray versions to elaborate coils and cigar-shaped borek. The latter has a similar appearance to spring rolls but a completely different flavor. These thin Turkish cheese rolls are also named Sigara Borek. This dish is known in Arabic as “Buurag,” which is derived from the Turkish word, or “Sambousak,” and there is also a meat and potato version.
What To Serve With Borek
The Crispy Cheese Borek matches perfectly with any main dish such as soup, meat dishes, and mezze plates. Keeping in mind that it is one of the easiest and tasteful appetizers to be served on your table during Ramadan.
A Delicious Savory Pastry
Tips to get a perfect Crispy Cheese Borek
You don’t have to be a MasterChef or an expert to make this appetizer. Following the below tips will help you to get the best Crispy Cheese Borek out there!
To double the fun, feel free to fill your borek with meat, cheese and herbs, and different vegetables, it’s all up to you!
Phyllo dough is so delicate that it may tear while you work with it. But don’t worry, a few tears won’t ruin the dish if you pinch the phyllo dough back together.
Make sure to cover the phyllo dough sheets with a damp towel to prevent them from drying.
In order to make serving and cutting much easier, slice the borek pastry before placing it in the oven. When you’re finished layering your borek, simply slice the dough into your desired portion sizes.
Leave the borek in the fridge for a night before baking because this will allow the phyllo dough to absorb the flavorful liquid, adding moisture and savoriness to your pastry.
Strain your veggies to avoid having soggy pastry.
The Perfect Appetizers for Cheese Lovers
Frequently Asked Questions (FAQs)
Borek originated from Turkey but it’s commonly made in the Middle East.
Leftover baked borek can be reheated in a 400°F (200°C) oven for 15 minutes on a wire rack set inside a rimmed baking sheet.
You can heat the borek directly after getting them out of the freezer without defrosting. Wrap them in tin foil and bake in a preheated oven (180°C – 360° F) for about 10 minutes, or until they are piping hot in the center. Allow an additional 5 minutes for frozen borek.
It was regarded as the culinary epitome of Ottoman culture, a taste of poetic refinement, courtly elegance, and timeless urbanity.
Borek Is an Edible Form of Love
Ingredients Needed
This delicious, quick, and cheese-filled borek will take no time and can be easily customized. The following ingredients are everything you need for this delicious appetizer.
Phyllo Doughs, in order to get a crispy texture.
Cheese, such as cream cheese, feta cheese, or whatever white cheese of your choice. Used to fill the borek.
Parsley, it’s optional.
Melted butter, to bind the filo sheet together.
Egg, for brushing.
How To Make These Delicious Cheese Rolls
Follow these easy steps for a scrumptious crispy cheese borek.
First, mix the cheeses and parsley (if using) together. This works best if the cream cheese is at room temperature, unless you’re using the spreadable kind.
Next, spread 1 sheet of phyllo dough, and brush with melted butter.
Then, top with another sheet and brush again, until you finish 3 sheets.
After that, add the cheese mixture close to the long edge of the sheet, then roll it up into a log.
Now, cut each large log in half and add it to your sprayed quarter sheet pan (9×13). Repeat with the rest.
Once arranged, cut each log in half. Brush with a beaten egg, and sprinkle black sesame seeds and regular sesame seeds if you’d like.
Finally, bake at 400 degrees F for 20-25 mins or until it’s golden.
Must-Try Recipes:
Middle Eastern Cheese Fatayer (Cheese Pies)
Zaatar and Cheese Breakfast Bake
Middle-Eastern Stuffed Cabbage Rolls
Halawat el Jibn (Sweet Cheese Rolls)
Meat Stuffed Pitas (Palestinian Arayes)
Middle Eastern Cheese Fatayer (Cheese Pies)
Palestinian Sesame Tea Cookies
Palestinian Cauliflower Fritters (Emshat)
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Crispy Cheese Borek
Ingredients
- 16 sheets phyllo dough
- 8 ounces cream cheese
- 14 ounces can Feta cheese or whatever white cheese you prefer
- parsley optional
- ¾ cup butter melted
- 1 egg for brushing
Instructions
- Mix the cheeses and parsley (if using) together. This works best if the cream cheese is at room temperature unless you're using the spreadable kind.
- Spread 1 sheet of phyllo dough, and brush with melted butter.
- Then top with another sheet and brush again, until you finish 3 sheets.
- Add the cheese mixture close to the long edge of the sheet, then roll it up into a log.
- Cut each large log in half and add it to your sprayed quarter sheet pan (9×13). Repeat with the rest.
- Once arranged, cut each log in half. Brush with a beaten egg, and sprinkle black sesame seeds and regular sesame seeds if you'd like.
- Bake at 400 degrees F for 20-25 mins or until its golden.
Notes
- Phyllo dough is so delicate that it may tear while working with it. But don’t worry, a few tears won’t ruin the dish if you pinch the phyllo dough back together.
- Make sure to cover the phyllo dough sheets with a damp towel to prevent them from drying.
- In order to make serving and cutting much easier, slice the borek pastry before placing it in the oven. When you’re finished layering your borek, simply slice the dough into your desired portion sizes.
- Leave the borek in the fridge for a night before baking because this will allow the phyllo dough to absorb the flavorful liquid, adding moisture and savoriness to your pastry.
- Strain your veggies to avoid having soggy pastry.
Made these for an appetizer for iftar last week and they were soooo good!! So easy, quick and delicious, and all of the ingredients are easy to get from any store. Making these again tonight. Thank you for sharing this recipe 💛