Paçanga Böreği (Turkish Pastrami & Cheese Rolls)

Pastrami: Thinly sliced, this cured meat adds a savory and slightly spicy flavor to the rolls.

Cheese: Grated cheese melts beautifully inside the rolls, providing a creamy and rich texture.

Phyllo dough: Thin sheets of dough that become crispy when fried, encasing the filling perfectly.

Vegetable oil: Used for frying the rolls to a golden brown and crispy finish.

Egg: Beaten egg is used to brush the dough, helping to seal the rolls and give them a nice color when fried.

When working with phyllo dough, keep it covered with a damp cloth to prevent it from drying out and becoming brittle. This ensures the dough remains pliable and easy to work with, making it simpler to roll tightly around the pastrami and cheese filling.

• pastrami - Substitute with smoked turkey: Smoked turkey offers a similar smoky flavor and tender texture, making it a good alternative to pastrami.

• pastrami - Substitute with beef salami: Beef salami provides a similar savory taste and can mimic the texture of pastrami in the rolls.

• grated cheese - Substitute with mozzarella: Mozzarella melts well and has a mild flavor that complements the other ingredients.

• grated cheese - Substitute with feta cheese: Feta cheese adds a tangy flavor and crumbly texture, offering a different but delicious twist.

• phyllo dough - Substitute with spring roll wrappers: Spring roll wrappers are thinner but can still provide a crispy exterior when fried.

• phyllo dough - Substitute with wonton wrappers: Wonton wrappers are smaller but can be used to create mini versions of the rolls.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with sunflower oil: Sunflower oil also has a high smoke point and a mild taste, perfect for frying.

• beaten egg - Substitute with milk: Milk can be used to seal the edges of the dough, though it may not provide the same binding strength as egg.

• beaten egg - Substitute with water and flour paste: A mixture of water and flour can act as a glue to seal the edges of the dough.

• Allow the Paçanga Böreği to cool completely before storing. This prevents condensation, which can make the phyllo dough soggy.
• Wrap each roll individually in plastic wrap or aluminum foil. This helps maintain their shape and keeps them from sticking together.
• Place the wrapped rolls in an airtight container or a resealable plastic bag. This ensures they stay fresh and prevents any unwanted odors from seeping in.
• Store the container or bag in the refrigerator if you plan to consume the rolls within 2-3 days. For longer storage, place them in the freezer.
• When freezing, label the container or bag with the date. Paçanga Böreği can be frozen for up to 2 months without losing much of their quality.
• To reheat refrigerated rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and bake for 10-15 minutes, or until they are heated through and crispy.
• For frozen rolls, there's no need to thaw them. Preheat your oven to 350°F (175°C) and bake for 20-25 minutes, or until they are hot and crispy.
• Avoid microwaving the rolls as this can make the phyllo dough chewy instead of crispy.
• If you prefer, you can also reheat the rolls in a frying pan. Heat a small amount of vegetable oil over medium heat and fry the rolls for 3-4 minutes per side, or until they are heated through and crispy.

• Preheat your oven to 350°F (175°C). Place the Paçanga Böreği on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and the phyllo dough is crispy again.

• For a quicker method, use a toaster oven set to 350°F (175°C). Place the Paçanga Böreği directly on the rack or on a small baking tray. Heat for about 8-10 minutes, checking to ensure they don't over-brown.

• If you prefer using a microwave, place the Paçanga Böreği on a microwave-safe plate. Cover with a damp paper towel to keep the phyllo dough from drying out. Microwave on medium power for 1-2 minutes, then check if they are heated through. Note that this method may not keep the phyllo dough as crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the Paçanga Böreği in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you have a stovetop griddle or skillet, heat it over medium heat. Place the Paçanga Böreği in the pan and cover with a lid. Heat for about 3-4 minutes per side, or until they are warmed through and the phyllo dough is crispy.

• Cutting board: A flat surface to lay out and slice the pastrami.

• Knife: For slicing the pastrami if it's not pre-sliced.

• Grater: To grate the cheese if it's not pre-grated.

• Mixing bowl: To hold the beaten egg.

• Pastry brush: For brushing the phyllo dough with the beaten egg.

• Frying pan: To fry the rolls until they are golden brown and crispy.

• Tongs: To turn the rolls while frying and to remove them from the pan.

• Paper towels: To drain the excess oil from the fried rolls.

• Plate: To serve the hot rolls.

Prepare the filling: Pre-mix the pastrami and cheese in a bowl to save time when assembling the phyllo dough.

Use a pastry brush: A pastry brush helps you quickly and evenly apply the beaten egg on the phyllo dough.

Batch frying: Fry multiple rolls at once to reduce cooking time, ensuring they don't overcrowd the pan.

Pre-cut phyllo sheets: Cut the phyllo dough sheets to size in advance to streamline the assembly process.

Drain efficiently: Use a cooling rack over paper towels to drain excess oil from the rolls more effectively.