Crispy Turkish Paçanga Börek with Melted Cheese Pull Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a cheese that melts well and has good stretch, like kaşar or mozzarella.

Grate it yourself rather than buying pre-shredded, which often contains anti-caking agents that can affect melting. Keep the filling at room temperature before assembling so the rolls cook evenly.

Frying at the right temperature is crucial. If the oil is too hot, the crust will burn before the cheese melts; if too cool, the rolls will absorb oil and become greasy.

Use a thermometer to maintain 350°F (175°C). Also, let the fried rolls rest on paper towels for a minute to drain excess oil, but serve them warm — they lose their crunch as they cool.

Variations

• Spicy Sucuk Version: Replace pastırma with spicy sucuk (Turkish sausage) sliced thin. The sucuk adds a peppery kick that pairs well with the cheese and peppers. Fry the sucuk briefly before assembling to render some fat and deepen its flavor.
• Herbed Cream Cheese Filling: Mix 4 oz cream cheese with chopped fresh dill and parsley, then spread a thin layer on the yufka before adding the filling. This adds a creamy, tangy element that complements the cured beef and tomatoes.
• Vegetarian Version: Omit the pastırma and add sautéed mushrooms or extra peppers. Increase the cheese to 3 cups and add a pinch of smoked paprika for depth. The rolls will still be crispy and satisfying.
• Baked Alternative: Instead of frying, brush the breadcrumb-coated rolls with oil and bake at 400°F (200°C) for 15-20 minutes, turning once, until golden and crisp. This lighter version is less indulgent but still delicious.

Storage and make-ahead

Fridge

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze uncooked, breadcrumb-coated rolls on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat cooked rolls in a 350°F (175°C) oven for 5-7 minutes until hot and crisp. Avoid microwaving.

Leftover Paçanga Börek can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until crisp again. Avoid microwaving, as it will make the crust soggy.

The rolls can be assembled up to a day ahead and kept in the refrigerator, covered, before frying. Coat them in breadcrumbs just before frying to keep the crust light. You can also fry them in advance and reheat in the oven, but they are best served fresh.

Serving ideas

Serve Paçanga Börek warm as an appetizer or meze, arranged on a platter with lemon wedges and perhaps a side of pickled peppers.

The rolls are also great for parties — cut them into bite-sized pieces and let guests help themselves. They pair wonderfully with a cold glass of ayran or a crisp white wine.

For a main course, serve two or three rolls per person with a fresh green salad and some crusty bread. The richness of the cheese and cured beef is balanced by the bright acidity of tomatoes and peppers.

These rolls are satisfying enough to star on their own, but they also shine as part of a larger spread.

Frequently asked questions

Recipe card

Crispy Turkish Paçanga Börek with Melted Cheese Pull

Prep 30 minCook 20 minTotal 50 minServes 6

Ingredients

• 12 sheets yufka (or thin phyllo dough), about 12x12 inches each
• 8 oz pastırma (Turkish cured beef), thinly sliced
• 2 medium ripe tomatoes, diced
• 2 green pointed peppers, thinly sliced
• 2 cups kaşar cheese, grated (or substitute with mozzarella)
• 1 cup water, for dipping
• 2 cups fine breadcrumbs
• 1 cup vegetable oil, for frying

Instructions

1. Slice the pastırma into thin strips. Dice the tomatoes and slice the green peppers into thin rounds. Grate the kaşar cheese if not already grated. Combine the pastırma, tomatoes, peppers, and cheese in a bowl; toss gently to mix.
2. Place one sheet of yufka on a clean work surface. Cut it into triangles if using large sheets, or use as is. Keep the remaining sheets covered with a damp cloth to prevent them from drying out.
3. Place a portion of the filling along the wide edge of the triangle. Fold the sides over the filling, then roll tightly into a thick cigar shape, tucking the ends as you go. Repeat with the remaining sheets and filling.
4. Pour the water into a shallow dish and the breadcrumbs into another. Dip each roll into the water, letting any excess drip off, then roll it in the breadcrumbs until evenly coated. Set the coated rolls on a plate.
5. Pour the vegetable oil into a large skillet to a depth of about 1/2 inch. Heat over medium-high until a breadcrumb sizzles immediately when dropped in. Adjust the heat to maintain a steady temperature.
6. Carefully place a few rolls into the hot oil without crowding. Fry for about 2 minutes per side, turning once, until deeply golden and blistered all over. Transfer to a paper towel-lined plate to drain.
7. Let the fried rolls rest on paper towels for a minute to absorb excess oil. Serve warm, whole or cut in half, with the cheese pulling as you break them open.

Contains: gluten, milk

Estimated nutrition per serving

Calories

410

Protein

18 g

Carbohydrates

35 g

Fat

22 g

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