Sigara Burek Recipe – Filled Pastry Rolls with Feta

October 2, 2025

We love Sigara Burek – originally called “Sigara Böreği” in Turkish. They’re perfect as a snack in between meals or for a finger food buffet. With a creamy feta and parsley filling, a hint of heat from chili flakes, and the option to either fry or bake them, you can prepare them just the way you like. Enjoy my filled pastries ❤️.

What are Sigara Burek (Sigara Böreği)?

Burek is a popular pastry from Turkish cuisine made with paper-thin yufka or phyllo dough. The small rolls are often called Sigara Burek, while in Turkey they are known as Sigara Böreği – named after their shape that resembles little cigars. Traditionally, they are filled with feta and parsley, but they can also be prepared with ground meat or vegetables.

Ingredients for Sigara Burek (Sigara Böreği)

Here’s an overview of the ingredients. As always, you’ll find the exact measurements at the bottom in the recipe card.

Yufka dough sheets – In Turkish supermarkets, you can find them already cut into triangles (you’ll find the link below in the recipe card). Alternatively, you can use phyllo dough from a regular grocery store – but you’ll need to cut it into triangles yourself.
Feta – crumbled as the creamy, savory base of the filling. Alternatively, you can also use sheep’s milk cheese or a milder white cheese.
Fresh flat-leaf parsley – adds freshness and a light herbal note to the filling. If you like, you can also add mint or dill.
Spices – chili flakes for heat, plus salt and pepper to taste.
A little water – to moisten the edges of the dough so the rolls stay sealed when shaping.
Oil – either plenty for deep-frying or just a little for brushing if you bake the Burek in the oven.

Step-by-Step Instructions

Step 1: Prepare the filling. Crumble the feta and mix it with the finely chopped parsley. Season with chili flakes, salt, and pepper.
Step 2: Roll the Burek.
Place one yufka triangle on your work surface, add a little filling along the wide side, fold in the edges slightly, and roll it up tightly.
Moisten the tip with a little water, press to seal, and repeat with all the dough sheets.
The Burek can either be deep-fried in plenty of hot oil in batches until golden brown, then drained on paper towels – this way they turn out extra crispy. Alternatively, you can bake them in the oven on a parchment-lined baking sheet: simply brush with a little oil and bake at 350°F (180°C) for about 25 minutes, until golden brown and crispy.
Tip: You can also freeze the Burek raw and fry or bake them directly when needed – that way you’ll always have a snack ready to go.

Frequently Asked Questions about Sigara Burek

Can you prepare Sigara Burek ahead of time?
Yes, you can easily prepare them in advance and store them in the refrigerator until baking or frying.
Can you freeze Burek?
Absolutely! It’s best to freeze them raw and bake or fry them directly later – this way the filling stays fresh and the dough turns out crispy.
What goes well with Burek?
Sigara Burek taste great on their own or with a light yogurt dip. A fresh salad also pairs really well with them.

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Sigara Burek Recipe with Feta and Parsley

Crispy Sigara Burek, also called Sigara Böreği in Turkish, filled with feta, parsley, and a touch of heat from chili flakes. An easy Burek recipe for frying or baking – perfect as a snack, finger food, or for a buffet.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Backen 15

Total Time 45

Course: Fingerfood, Party snacks, Snacks

Cuisine: turkish

Calories: 5248

Ingredients Equipment Method Nutrition

Ingredients

25 Yufka pastry triangles or 8–9 round yufka sheets, each cut into 3 triangles
400 g Feta cheese
ca. 80 g Flat-leaf parsley chopped finely
1 TL Red pepper flakes adjust to your spice preference
Season with salt and pepper to taste.
some water for sealing the rolls
ca. 500 ml oil for deep-frying or 3 tbsp oil for brushing when baking

Equipment

1 Pck. Thin yufka dough sheets

Method

Prepare the filling

Crumble the feta into a bowl and mix in the chopped parsley. Season with red pepper flakes, salt, and pepper to taste. Mix everything well.

How to roll the Burek

Place one yufka triangle on your work surface. Add a spoonful of filling along the wide side, then fold in the edges slightly and roll it up tightly.
Moisten the tip of the triangle with a little water and seal the roll. Repeat with the remaining dough sheets.

Bake or Fry the Burek

Frying: Heat plenty of oil in a pot or pan and fry the Burek in batches until golden brown. Drain on paper towels.
Baking: Alternatively, place the Burek on a parchment-lined baking sheet, brush with a little oil, and bake at 350°F (180°C) for about 25–30 minutes until golden brown. Turn once halfway through.

Tipp:

You can also freeze the Burek raw and fry or bake them directly when needed – that way you’ll always have a snack ready to go.

Nutrition

Calories: 5248kcalCarbohydrates: 16gProtein: 57gFat: 560gSaturated Fat: 88gPolyunsaturated Fat: 135gMonounsaturated Fat: 318gTrans Fat: 2gCholesterol: 356mgSodium: 4576mgPotassium: 268mgFiber: 0.3gSugar: 0.1gVitamin A: 1985IUVitamin C: 0.01mgCalcium: 1975mgIron: 3mg

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Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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