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Ingredients
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Dough & assembly
Filling
Egg wash & frying
Method
Dough & assembly
- 1
Prepare workspace and butter
Lightly flour a clean work surface. Warm the melted butter so it's pourable and combine with the olive oil in a small bowl.
- 2
Prepare phyllo sheets
Unroll phyllo and cover with a slightly damp kitchen towel to prevent drying. Work with one sheet at a time.
- 3
- 4
Cut sheets
Cut the layered phyllo stack lengthwise into 3–4 equal strips (about 3–4 inches wide) depending on how large you want each börek roll to be.
Filling
- 5
- 6
Portion filling
Place a heaping tablespoon (or to desired amount) of the cheese mixture near one edge of each phyllo strip, leaving a small margin at the sides so the filling doesn't leak while rolling.
- 7
Egg wash & frying
- 8
- 9
Heat oil
Pour vegetable oil into a large skillet to reach about 1/4–1/3 inch depth. Heat over medium heat until shimmering and a small piece of phyllo sizzles and turns golden in about 20–30 seconds.
- 10
Fry börek
Working in batches to avoid overcrowding, brush each roll with the egg wash on all sides then carefully place seam-side down into the hot oil. Fry 2–3 minutes per side, turning with tongs or a slotted spoon, until evenly golden-brown and crisp. Adjust heat as needed to avoid burning—medium to medium-low usually gives best color.
- 11
Drain and rest
Remove fried börek to a paper towel–lined plate to drain excess oil. Let rest 2 minutes to set. Repeat with remaining rolls.
- 12
Serve
Serve warm with lemon wedges on the side for squeezing over the börek. These are best eaten the same day while crisp.