Crispy Paçanga Böreği with Melting Cheese Pull Tips, FAQ & printable recipe

Tips for success

To keep the rolls extra crisp, serve them immediately after frying. If you need to hold them, place them on a wire rack in a low oven (200°F) for up to 15 minutes—this keeps the crust from steaming. Avoid covering them, as trapped steam will soften the breadcrumbs.

When assembling, work with one sheet of phyllo at a time and keep the rest covered with a damp kitchen towel.

Phyllo dries out quickly and becomes brittle, making it prone to cracking. If a sheet tears, don't worry—the breadcrumb coating will hide minor imperfections.

Variations

• Spicy Sucuk Version: Replace the pastırma with sucuk, a spicy Turkish sausage, for a different flavor. Slice it thinly and cook briefly in a dry skillet to render some fat before mixing with the other filling ingredients.
• Vegetarian Option: Omit the pastırma and add sautéed mushrooms or spinach for a vegetarian filling. Increase the cheese slightly to keep the filling moist and flavorful.
• Herbed Phyllo: Brush the phyllo sheets with a little melted butter or olive oil before filling, and sprinkle with dried oregano or za'atar for an extra layer of flavor.
• Baked Version: For a lighter take, brush the assembled rolls with oil and bake at 400°F (200°C) for 15-20 minutes, turning once, until golden and crisp. The texture will be less shatter-crisp but still delicious.

Storage and make-ahead

Fridge

Store leftover rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 5-7 minutes until crisp and hot.

Freezer

Assembled, uncooked rolls can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month.

Reheat

Reheat leftover rolls in a 375°F (190°C) oven for 5-7 minutes until crisp and hot. Do not microwave.

Store leftover rolls in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until crisp and heated through. Avoid microwaving, as it will make the crust soggy.

The rolls can be assembled and coated up to a day ahead. Arrange them in a single layer on a baking sheet, cover with plastic wrap, and refrigerate. Fry them just before serving.

Alternatively, you can freeze the assembled rolls on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding 1-2 minutes to the cooking time.

Serving ideas

Serve these rolls warm as an appetizer or meze, with a side of pickled vegetables or a simple green salad.

The crisp exterior and molten cheese make them perfect for dipping—try them with a garlic-yogurt sauce or a spicy pepper paste. They're also wonderful alongside a bowl of lentil soup or as part of a larger Turkish spread.

For a party, cut the rolls into smaller pieces before serving, or make them in miniature by using smaller sheets of phyllo.

The cheese pull is most dramatic when the rolls are served whole, but bite-sized versions are easier for guests to handle. Either way, they're sure to disappear quickly.

Frequently asked questions

Recipe card

Crispy Paçanga Böreği with Melting Cheese Pull

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 8 sheets phyllo dough
• 4 oz pastırma (cured beef), thinly sliced
• 2 ripe tomatoes, diced
• 2 green pointed peppers, diced
• 2 cups grated kaşar cheese
• 1 cup water, for dipping
• 1 1/2 cups fine breadcrumbs
• 1 cup vegetable oil, for frying

Instructions

1. Thinly slice the pastırma into small strips. Dice the tomatoes and green pointed peppers into small, even pieces. In a mixing bowl, combine the pastırma, tomatoes, peppers, and grated kaşar cheese. Mix gently until everything is evenly distributed.
2. Lay one sheet of phyllo dough on a clean work surface. Place a portion of the filling along one short edge, leaving a border. Fold the sides over the filling, then roll tightly into a cylinder. Repeat with the remaining phyllo and filling.
3. Pour the water into a shallow dish and the breadcrumbs into another. Dip each roll into the water, allowing excess to drip off, then roll in the breadcrumbs until evenly coated. Press lightly so the breadcrumbs adhere.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers but does not smoke. To test, drop a breadcrumb into the oil—it should sizzle immediately.
5. Carefully place the rolls in the hot oil, seam side down. Fry for about 2 minutes per side, turning once, until deeply golden and blistered. Work in batches to avoid crowding the pan.
6. Remove the fried rolls with tongs and drain on a plate lined with paper towels. Let them rest for 2 minutes before serving—this allows the cheese to set slightly and prevents burns. Serve warm, tearing one open to reveal the stretchy cheese.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.