Name: Turkish-Style Cheesy Borek Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 36 appetizer-sized pieces
Cuisine: Turkish cuisine
Ingredients: 1 lb phyllo dough (thawed, about 16-20 sheets); 8 oz feta cheese (crumbled); 1 cup ricotta cheese (full-fat); 2 pcs egg (1 for filling, 1 for egg wash); 0.25 cup fresh parsley (finely chopped); 0.25 cup olive oil (plus extra for brushing); 0.25 tsp black pepper (freshly ground); 1 tbsp milk; 1 tbsp sesame seeds (optional, for garnish)

Golden-brown, flaky borek rolls are generously sprinkled with sesame seeds and piled high on a rustic wooden board, ready to be enjoyed.

Delight your senses with these Turkish-Style Cheesy Borek Rolls, a perfect addition to any Mediterranean mezze platter or a charming appetizer for gatherings. These golden, crispy pastries are crafted from delicate phyllo dough, generously filled with a rich and creamy blend of feta and ricotta cheeses, brightened with fresh parsley and a hint of black pepper. Baked until beautifully golden brown, each roll offers an irresistible crunch followed by a warm, savory, and cheesy interior. An egg wash ensures a lustrous finish and enhanced crispness. These shareable rolls embody the spirit of mezze, inviting guests to savor a taste of traditional Turkish flavors in an easy-to-serve format. Adapt the filling to your liking by incorporating other cheeses or finely chopped greens for a personalized touch.

Preparation time: 30 min
Cooking time: 25 min
Total time: 55 min
Servings: 36

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2In a medium bowl, combine the crumbled feta cheese, ricotta cheese, 1 beaten egg, chopped fresh parsley, and freshly ground black pepper. Mix well until all ingredients are evenly distributed.
3In a small bowl, whisk the remaining egg with 1 tbsp milk to create an egg wash.
4Lay out one sheet of phyllo dough on a clean, dry surface. Keep the remaining phyllo sheets covered with a slightly damp cloth to prevent them from drying out.

Assembly and Baking

1Lightly brush the phyllo sheet with olive oil. Place a second phyllo sheet on top and brush it again with olive oil. Repeat with a third phyllo sheet.
2Place about 2 tablespoons of the cheese filling in a line along one long edge of the phyllo sheets, leaving about an inch from each side.
3Carefully roll the phyllo sheets tightly over the filling to form a long cylinder. Tuck in the ends to seal.
4Cut the long roll into smaller, appetizer-sized pieces, about 1.5 to 2 inches long. Repeat the process with the remaining phyllo and filling.
5Arrange the borek rolls seam-side down on the prepared baking sheet. Brush the tops of the rolls generously with the egg wash and sprinkle with sesame seeds, if using.
6Bake for 20-25 minutes, or until the borek rolls are golden brown and puffed. Serve warm.

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2In a medium bowl, combine the crumbled feta cheese, ricotta cheese, 1 beaten egg, chopped fresh parsley, and freshly ground black pepper. Mix well until all ingredients are evenly distributed.
3In a small bowl, whisk the remaining egg with 1 tbsp milk to create an egg wash.
4Lay out one sheet of phyllo dough on a clean, dry surface. Keep the remaining phyllo sheets covered with a slightly damp cloth to prevent them from drying out.

Assembly and Baking

1Lightly brush the phyllo sheet with olive oil. Place a second phyllo sheet on top and brush it again with olive oil. Repeat with a third phyllo sheet.
2Place about 2 tablespoons of the cheese filling in a line along one long edge of the phyllo sheets, leaving about an inch from each side.
3Carefully roll the phyllo sheets tightly over the filling to form a long cylinder. Tuck in the ends to seal.
4Cut the long roll into smaller, appetizer-sized pieces, about 1.5 to 2 inches long. Repeat the process with the remaining phyllo and filling.
5Arrange the borek rolls seam-side down on the prepared baking sheet. Brush the tops of the rolls generously with the egg wash and sprinkle with sesame seeds, if using.
6Bake for 20-25 minutes, or until the borek rolls are golden brown and puffed. Serve warm.

Nutrition Information

Calories: 71 kcal
Protein: 3 g
Fat: 5 g
Carbs: 3 g

Nutrient	Per serving
Calories	71 kcal
Protein	3 g
Fat	5 g
Carbs	3 g

Tips

Handle phyllo dough gently; it's very thin and can tear easily. If a sheet tears, simply layer it with another and continue.
For extra crispiness, ensure each phyllo layer is brushed well with olive oil before rolling.
These borek rolls are best served warm, as the cheese filling is melty and the pastry is at its crispiest. Pair them with a fresh yogurt dip.