Sesame Cheese Börek Calories

Sesame cheese börek is commonly filled with Turkish white cheese, similar to feta, or a blend of white cheese and lor. Drain wet cheese before using it so excess moisture does not soften the pastry layers.

To make sesame cheese börek, layer thin yufka or phyllo sheets with a cheese filling and a light coating of pastry sauce. Brush the top with egg, scatter sesame seeds over it, and bake until the pastry is golden and crisp.

Keep sesame cheese börek uncovered while it cools so trapped steam does not soften the pastry. Using drained cheese and avoiding too much liquid between the layers also helps the base bake through instead of turning soggy.

Reheat sesame cheese börek in an oven or a dry skillet to bring back some of its crispness. A microwave warms it quickly but tends to make the pastry soft; let the reheated piece rest briefly before serving.

Yes, you can freeze sesame cheese börek after baking and cooling it completely. Wrap or seal the pieces to protect them from freezer air, then reheat them in the oven; the layers may be slightly less crisp than freshly baked börek.

Sesame cheese börek keeps in the refrigerator for a few days when cooled and stored in a sealed container. Reheat only the portion you plan to eat, preferably in the oven, since repeated warming can make the pastry less crisp.

Serve sesame cheese börek with Turkish tea for a snack or breakfast, or pair it with a crisp salad for a light meal. Ayran is another familiar accompaniment that complements the savory cheese filling.

Yes, store-bought phyllo works for sesame cheese börek, though Turkish yufka is the traditional choice and is often a little less delicate. Keep phyllo covered while assembling so the thin sheets do not dry out and crack.

Sesame cheese börek has sesame seeds on its top crust, which add a toasted aroma and extra crunch to the flaky pastry. The cheese filling can be much like that of other cheese börek; the sesame topping is its defining feature.