Cheese Spring Rolls (Bourek) : Crispy Cheese Cigars with Herbs

French

These cheese spring rolls are crisp, golden pastry cigars filled with creamy herbed cheese.

Made with Kiri-style wedges for a rich, melt-in-the-mouth centre, they’re perfect for parties, Ramadan iftar, or a quick snack with lemon.

What are cheese spring rolls (bourek)?

Cheese spring rolls (bourek) are crisp little pastry cigars made with delicate brick sheets wrapped around a rich, creamy cheese filling.

Once rolled, they’re cooked until beautifully golden, most traditionally fried for maximum crunch, but they also work well in the oven or air fryer for a lighter option.

The outside turns flaky and crisp, while the centre stays soft and comforting, especially when you use a mild, melt-in-the-mouth cheese like Kiri-style wedges.

They’re a reliable crowd-pleaser because they’re quick to assemble, easy to portion, and perfect for sharing.

Serve them hot with lemon wedges, fresh herbs, or a simple yogurt-garlic dip.

They fit effortlessly into an appetiser spread, a party buffet, or a Ramadan iftar table, and you can even prep a batch ahead for stress-free hosting.

Ingredients for creamy cheese cigars

• 10 small brick pastry sheets: thin and delicate, they create the signature crunch. Keep them covered with a clean towel so they don’t dry out while you work.
• 300 g Kiri-style processed cheese (soft melting cheese): gives a creamy, rich filling rather than a stretchy one.
  Tip: If you want a pull-apart, stretchy bite, mix in a little mozzarella.
• 3 garlic cloves: finely minced or pressed for a smooth, even flavour (adjust to taste).
• 1 bunch fresh parsley, finely chopped: adds freshness and balance to the rich cheese.
• 1 egg: binds the filling so it holds together when heated.
• 3–4 tbsp milk: loosens the mixture for an extra creamy texture (add gradually).

Step-by-step instructions (easy, clean method)

• Combine the cheese, milk, chopped parsley, and garlic in a saucepan.
• Warm over low heat, stirring constantly with a wooden spoon until the cheese starts to melt.
• Crack the egg into a bowl, then add it to the pan over very low heat, mixing quickly so it blends in smoothly.
• Keep stirring gently until the mixture becomes homogeneous, glossy, and creamy.
• Remove from the heat and let cool completely (the filling firms up and is easier to pipe).
• Transfer the filling to a piping bag for neat, fast filling.
• Cut a small opening (about 1 cm wide) at the tip of the piping bag.
• Fill each brick sheet and shape into cigars.
• Keep the shaped rolls under a clean towel or on a tray in the freezer as you go (this helps them stay crisp).
• Fry in hot oil until deeply golden, then drain on baking paper or paper towels.

How to Fold and Shape Cheese Spring Rolls into Cigars (Bourek)

• Lay one brick pastry sheet in front of you on a clean surface.
  • Pipe or spoon a strip of filling near the bottom edge, leaving a few centimetres clear around the sides for easy sealing.
  • Fold the bottom edge up over the filling to enclose it and create a tight first roll.
  • Fold the right side in toward the centre, then fold the left side in, so the roll stays straight and fully closed at the ends.
  • Roll all the way up, keeping it snug but not so tight that the pastry tears, to form a neat, compact cigar.
  • Seal the final flap with a little flour-and-water paste (like edible “glue”) or egg white, then press gently for a few seconds to secure.
• Keep the shaped rolls under a clean towel, or place them on a tray in the fridge/freezer as you go to help them stay crisp.
• Fry in hot oil until deeply golden, then drain on baking paper or paper towels before serving.

Cooking cheese boureks: frying vs oven vs air fryer

• Frying: the crispiest, most evenly golden finish, with a very creamy centre. Best for the classic result.
• Oven: lighter, but usually a little less crisp. Brush lightly with oil or melted butter for better browning.
• Air fryer: a great compromise, nicely golden and fairly crisp. A quick oil spray helps a lot.

Common problems and quick fixes

• Cheese leaks out: let the filling cool and thicken, don’t overfill, roll tight, and seal well with flour paste or egg white.
• Soft/soggy pastry: avoid leaving rolls uncovered too long; cook soon after shaping, and drain on a rack if possible.
• Absorbs too much oil: the oil wasn’t hot enough, fry in small batches and drain immediately.

Storage, freezing, and reheating (what actually works)

• Fridge: keep up to 24 hours, ideally uncooked, tightly covered on a tray (they soften quickly once assembled).
• Freezer: freeze uncooked on a tray first, then bag. Cook straight from frozen for best texture.
• Reheat: use oven or air fryer to bring back crispness. Avoid the microwave (it turns brick pastry soft).

How to serve cheese boureks

• As an appetiser: serve hot with lemon wedges and fresh herbs.
• With dips: try a quick yogurt-garlic-lemon sauce, a mild chilli sauce, or a herby cream cheese dip.
• For Ramadan/iftar: pair with a light soup (like chorba) and a simple salad for a balanced table.
• For buffets: keep warm in a low oven and serve in batches for maximum crunch.

FAQ : Cheese spring rolls (bourek)

• Can I swap parsley for another herb? Yes, coriander, chives, or mild mint work well.
• What’s the easiest folding method for beginners? The cigar roll is the simplest: roll tight, tuck the sides, keep it compact.
• Can I add spices without overpowering the cheese? A pinch of paprika or white pepper is enough for gentle warmth.
• How do I get an even golden colour? Lightly brush/spray oil and turn halfway through oven/air-fryer cooking.
• Why is my filling too runny? Some cheeses are wetter, cool longer, or add a little grated cheese to thicken.
• How can I make them more stretchy? Mix in small cubes of mozzarella or another melting cheese for a stringy bite.

Other recipes for the appetiser

• Algerian Bourek Laadjine : Crispy Fried beef Empanadas
• Bourek annabi: Crispy Egg Squares with Minced Meat
• Tuna and Potato Bricks (algerian Boureks)