These Balkan-style cigar-shaped boreks are quick and easy to prepare with ready-made filo pastry and a feta-based filling. They are wonderfully crunchy and delicious! This recipe is perfect for introducing children to baking, as the boreks are a lot of fun to assemble.

Back home in Bulgaria, we call them purichki (which means thin cigars).

HISTORY OF THE BOREK.

The word borek comes from the Turkish language and refers to any dish made with “yufka”, which is the Turkish name for filo pastry. 

The borek originated in the Middle East and was introduced to the Balkans during the Ottomans’ rule in the region. During that time, a large number of borek recipes were developed locally. That led to the borek becoming deeply rooted in all Balkan cuisines. Nowadays, in the Balkans, boreks are considered classic local dishes.

BOREK RECIPE VARIATIONS.

Most common Balkan boreks are made with feta cheese, but borek recipes can come with many different filling assortments. Vegetarian boreks call for spinach, leek, nettle, zucchini (courgettes), eggplant (aubergines), potatoes and garden peas, and sweet versions are made with pumpkin, walnuts and sweetened milk. Traditionally, meat boreks call for ground lamb.

Contemporary borek recipes use apple, sour cherry, potato and mushroom fillings.

Borek recipes can differ not only in their ingredients but also in their shape and the way they are assembled and cooked. Even though most borek recipes call for baking in regular electric or gas ovens, some recipes require baking in wood-fired pizza ovens or frying in oil.

MORE RECIPES WITH FILO PASTRY ON MY BLOG:

• Balkan-Style Pumpkin Pie with Filo (Tikvenik)
• Balkan-Style Feta Filo Pie (Banitsa)
• Spinach & Feta Boreks
• Vegan Walnut & Squash Filo Pie

HOW TO MAKE EASY BALKAN CIGAR-SHAPED BOREKS?

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📋 INGREDIENTS IN MY CIGAR-SHAPED BOREKS

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Filo Pastry: Even though fresh homemade filo pastry tastes heavenly, it takes time and skill to make it. Using ready-filo pastry is much easier and the taste is really good. It’s also harder than the hand-made yufka (filo pastry) which makes it easier to assemble thin boreks. For that reason, I use ready-made pastry in this recipe.

Feta Cheese: Use feta that is not too soft. It’s easier to make it into crumbs.

Egg: For the best taste, use fresh free-range eggs.

Butter or oil: You can use oil or melted butter for brushing the pastry when you are making the boreks. I prefer to use butter because it makes the boreks more flavourful.

📖 STEP-BY-STEP INSTRUCTIONS

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Many traditional Balkan boreks are assembled and baked in a round oven tray. However, for this recipe, we need a rectangular or square baking tray with the same width as the filo pastry.

Step 1. Gather all ingredients

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Take all ingredients out of the fridge at least 30 minutes before using them. That will allow them time to get to room temperature.

Melt the butter in a saucepan on the hob or in a microwave-safe bowl in the microwave. Break the feta cheese into crumbs with a fork and whisk the eggs lightly.

Step 2. Make the feta filling

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Stir all ingredients in a bowl and break big pieces of feta to get a homogenous mixture.

Step 3. Assemble the boreks

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If the filo pastry is too thin, it may become soggy and break when you are assembling the borek. Therefore, I recommend doubling the pastry. Using two sheets of pastry will make it stronger. To do that, place one open filo pastry sheet on your working surface and brush it with melted butter. Lay another filo pastry sheet over the first one and brush it with butter as well.

Pour a couple of spoonfuls of filling in a line along the short end of the buttered pastry sheet, as shown in the photo below. Fold the side ends of the pastry inside to secure the filling. Roll the pastry into a cigar shape. Place the pastry roll in a baking dish. Repeat the same steps with the rest of the filo pastry sheets.

Keep the filo pastry that you are not using covered with a damp tea towel to prevent it from drying out.

For a beautiful golden colour and a more appetising appearance, brush the assembled boreks with egg yolk wash on top.

What is egg yolk wash and how to make it?

Egg yolk wash is a diluted egg yolk with water, milk or cream.

Egg yolk wash can also be used for sealing pastry, adding shine to baked foods, or enhancing the golden colour of cookies or pastries.

To make the egg yolk wash in this recipe, separate the yolk from the egg white and whisk the yolk with one tablespoon of water to combine.

Step 4. Bake the boreks

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Preheat the oven to 170℃/338°F degree.

Do not cover the dish with kitchen foil at the start. Place the boreks in the middle of the hot oven and bake for 30-40 minutes.

Toward the end of the baking, check the boreks. If you see they are starting to get brown on top, cover them with kitchen foil. Always place the foil with the shiny side down, so it reflects the heat into the food and speeds up the cooking process.

🍲 SERVE THESE DELICIOUS BOREKS

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Fried boreks are delicious to eat warm or cold. However, keep in mind, they lose some of their crunchiness when they are cold.

In the Balkans, we love boreks and often eat them for breakfast or as a snack with a traditional yoghurt drink, similar to kefir, Ayran.

Wonderfully crunchy boreks straight out of the oven are pure perfection! I am sure you will agree when you try them. I cannot stop eating them!

Bon Appétit!👨‍🍳👨‍🍳👨‍🍳