Crispy Paçanga Böreği with Pastırma and Mozzarella

Name: Crispy Paçanga Böreği with Pastırma and Mozzarella
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Turkish
Ingredients: 6 yufka sheets (or thin phyllo dough), cut into triangles; 4 oz sliced pastırma (cured beef); 1 cup shredded mozzarella cheese; 1/2 cup diced green bell pepper; 2 tbsp unsalted butter, melted; 1 tbsp water, for sealing

Golden, shatteringly crisp phyllo rolls filled with spiced pastırma, melted mozzarella, and green peppers. A Turkish-inspired appetizer that snaps with every bite.

By WixForum Kitchen

Published October 27, 20269 min read

Total time: 40 mins

Prep: 20 mins
Cook: 20 mins

Serves: 6; Makes 6 rolls
Cuisine: Turkish
Calories: 320; per serving, estimated

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Golden paçanga rolls on a parchment-lined baking sheet, one snapped in half showing melted cheese and pastırma.

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These golden paçanga rolls are the appetizer that disappears in minutes. Thin yufka wraps a savory filling of spiced pastırma, melted mozzarella, and green peppers, then bakes until the exterior is shatteringly crisp. Each bite gives a satisfying snap, followed by a stretchy, cheesy center. Perfect for parties, game-day spreads, or a special snack.

Paçanga böreği is a beloved Turkish street food, traditionally fried until golden. This baked version delivers the same irresistible crunch with less fuss. The combination of cured pastırma, gooey mozzarella, and fresh green pepper creates a flavor balance that is salty, savory, and slightly bright. The rolls are simple to assemble, bake in just 20 minutes, and are best served warm. Whether you are new to Turkish cooking or a longtime fan, these rolls are a rewarding and delicious project.

The appeal

Why you’ll love it

The key to the shatteringly crisp crust lies in the yufka and the butter. Yufka is thinner than phyllo but thicker than filo, giving it a sturdy structure that crisps beautifully in the oven. Brushing every surface with melted butter ensures even browning and a rich, golden finish. The butter also helps the layers separate slightly, creating a delicate, flaky texture that contrasts with the hearty filling.
Baking instead of frying allows the rolls to crisp up without absorbing excess oil. The high heat of 400°F (200°C) quickly evaporates moisture from the yufka, turning it golden and crunchy while the cheese melts to a creamy, stretchy consistency. The result is a lighter appetizer that still delivers the satisfying snap of a fried version.

What you need

Ingredients

6 ingredients

Servings

Makes 6 rolls.

6 yufka sheets (or thin phyllo dough), cut into triangles
4 oz sliced pastırma (cured beef)
1 cup shredded mozzarella cheese
1/2 cup diced green bell pepper
2 tbsp unsalted butter, melted
1 tbsp water, for sealing

Contains:

Gluten
Milk

Tools

Equipment

Baking sheet
Parchment paper
Pastry brush
Sharp knife
Cutting board

Swaps

Substitutions

Instead ofYufka sheets
UseThin phyllo dough (about 9x14 inches) works well; stack two layers if very thin.
Instead ofPastırma
UseUse thinly sliced beef prosciutto or bresaola for a similar cured flavor.
Instead ofGreen bell pepper
UseRoasted red pepper strips add a sweeter note and softer texture.

Good to know

Notes

Yufka sheets are available at Middle Eastern or Turkish grocers; if you cannot find them, thin phyllo dough is a good substitute. Pastırma is a cured, air-dried beef with a distinct spice coating; look for it in specialty delis. If pastırma is unavailable, thinly sliced beef prosciutto or bresaola can stand in, though the flavor will be milder.

Use whole-milk mozzarella for the best melt and flavor. Pre-shredded mozzarella often contains anti-caking agents that can affect melting, so shredding from a block is recommended. Green bell pepper adds a fresh crunch; feel free to seed and dice it finely so it integrates into the filling without making the rolls bulky.

Prep

Before you start

Before starting, gather all ingredients and equipment. If using whole mozzarella, shred it and set aside. Dice the green pepper into small pieces. Have the yufka sheets ready, and cut them into triangles if they are not pre-cut. Keep the yufka covered with a damp towel while working to prevent it from drying out. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step by step

Method

5 steps

Phase 1

Assemble the Rolls

Step 1: Assemble the Rolls
Lay one yufka triangle on a clean work surface with the wide end toward you. Place a few slices of pastırma along the base, leaving a 1-inch border on each side. Sprinkle with about 2 tablespoons of shredded mozzarella and a heaping teaspoon of diced green pepper.
You’ll need: yufka sheets (or thin phyllo dough), cut into triangles · sliced pastırma (cured beef) · shredded mozzarella cheese · diced green bell pepper
Look for: The filling should be a neat row, not overflowing, so the roll closes easily.
Tip: Keep the remaining yufka covered with a damp towel to prevent drying.
Step 2: Fold and Roll
Fold the two side flaps of the yufka inward over the filling. Starting from the wide end, roll the yufka tightly into a thick cylinder, tucking the filling as you go. Moisten the tip with a dab of water and press to seal. Repeat with the remaining triangles and filling.
You’ll need: yufka sheets (or thin phyllo dough), cut into triangles · water, for sealing
Look for: Each roll should be snug and uniform, about 1 inch thick.
Tip: Roll firmly but gently to avoid tearing the delicate yufka.

Checkpoint

At the end of this phase, you should have six neat, tightly rolled cylinders with the filling enclosed. The yufka should be intact, with the side flaps folded in and the tip sealed with water. The rolls should feel firm and uniform in size, ready for the baking sheet.

Phase 2

Bake to Golden Crisp

Step 3: Brush with Butter
Place the rolls seam-side down on a parchment-lined baking sheet, spacing them at least 1 inch apart. Brush the tops and sides generously with the melted butter, using all of it.
You’ll need: unsalted butter, melted
Look for: The rolls should look evenly coated and glossy.
Tip: Brushing the sides ensures even browning all around.
Step 4: Bake Until Golden
Bake in a preheated 400°F (200°C) oven for 20 minutes, or until the rolls are deeply golden brown and crunchy. Rotate the baking sheet halfway through for even color.
Look for: The crust should be deeply bronzed and crisp to the touch.
Tip: If the rolls brown too quickly, tent loosely with foil for the last 5 minutes.

Checkpoint

The rolls should be deeply golden brown all over, with a glossy, buttery sheen. The crust should feel crisp and crackle slightly when touched. The cheese may be bubbling at the seams, and the aroma should be warm and savory. Rotate the sheet halfway through to ensure even browning.

Phase 3

Serve Warm and Crisp

Step 5: Cool and Serve
Let the rolls cool on the baking sheet for 5 minutes before serving. They are best enjoyed warm, when the cheese is still molten and the crust is at its crispiest.
Look for: The rolls should feel firm and shatter when snapped in half.
Tip: Serve immediately for the most dramatic cheese pull.

Checkpoint

After cooling for 5 minutes, the rolls should be crisp enough to snap when broken in half, revealing a molten cheese center. The pastırma should be visibly layered with the cheese and peppers. Serve immediately for the best texture and flavor.

Doneness

How to tell it’s done

The rolls are done when they are deeply golden brown and feel firm and crisp to the touch. The crust should be shatteringly crunchy when snapped in half, and the cheese inside should be fully melted and molten. If you insert an instant-read thermometer into the center of a roll, it should read at least 165°F (74°C) to ensure the filling is hot throughout. Let them cool for 5 minutes before serving to allow the cheese to set slightly.

Avoid these

Common mistakes

A common mistake is overfilling the rolls, which can cause them to burst during baking. Keep the filling to a modest row and roll tightly. Another issue is dry yufka that cracks when rolled; keep the sheets covered with a damp towel and work quickly. If the rolls brown too quickly, lower the oven temperature or tent with foil. Finally, do not skip the butter brushing—it is essential for a golden, crispy crust.

Better results

Tips

Tip 1
For the crispiest results, serve the rolls within 10 minutes of baking. If you need to keep them warm, place them on a wire rack in a low oven (200°F/95°C) for up to 30 minutes, but they will lose some crunch. To reheat leftovers, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until hot and crisp again.
Tip 2
When assembling, keep the yufka sheets covered with a slightly damp kitchen towel to prevent them from drying out. If the yufka tears, simply patch it with a small piece of another sheet. For a spicier kick, add a pinch of red pepper flakes to the filling, though the video does not include this.

Make it yours

Variations

Spicy Sucuk

Replace the pastırma with thinly sliced sucuk, a spicy Turkish sausage. The sucuk adds a rich, garlicky heat that pairs well with the mozzarella. Adjust the amount to taste, and be aware that sucuk may release some oil during baking.

Herb Butter

Mix 1/4 teaspoon dried oregano or thyme into the melted butter before brushing. This adds a subtle herbal note that complements the pastırma. The herbs also create a speckled, appetizing finish on the golden crust.

Cheese Swap

Use a blend of mozzarella and crumbled feta for a tangier filling. Reduce the mozzarella to 1/2 cup and add 1/2 cup feta. The feta will not melt as much but adds a salty, crumbly texture that contrasts with the crispy crust.

Vegetarian

Omit the pastırma and increase the green pepper to 1 cup, or add sautéed mushrooms. For extra flavor, sprinkle with a pinch of smoked paprika. The rolls will still be satisfying, with the cheese and peppers as the main filling.

On the table

Serving suggestions

Serve the paçanga rolls warm, as an appetizer or snack. They pair beautifully with a simple yogurt-based dipping sauce, though the video does not include one. Arrange them on a platter with a sprinkle of fresh herbs, if desired. The rolls are best enjoyed immediately, when the cheese is still stretchy and the crust is at its peak crispness.

For a party, you can cut each roll into bite-sized pieces before serving. They also work well as a side dish alongside soups or salads. The rolls are satisfying on their own, but a dollop of plain yogurt or a squeeze of lemon can brighten the flavors. Remember, the video only shows the rolls as-is, so keep any additions optional.

Leftovers

Storage & make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.
Freezer: Freeze unbaked rolls on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 400°F (200°C) for 25-30 minutes.
Reheat: Reheat baked rolls in a 375°F (190°C) oven for 5-7 minutes until hot and crispy.

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. To maintain crispness, reheat them in the oven rather than the microwave. Place the rolls on a baking sheet and warm at 375°F (190°C) for 5-7 minutes, or until heated through and the crust is crisp again.

Make ahead

The rolls can be assembled up to 24 hours in advance. Place the unbaked rolls on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to bake, brush with melted butter and bake as directed, adding 2-3 minutes to the baking time if starting from cold.

Questions

Frequently asked questions

Can these rolls be made ahead of time?

Yes, the rolls can be assembled up to 24 hours in advance and kept in the refrigerator. When ready to bake, brush with melted butter and bake as directed, adding a few minutes to the cooking time if starting from cold. Baked rolls are best served fresh, but leftovers can be reheated in the oven.

What is yufka and where can it be found?

Yufka is a thin, unleavened flatbread used in Turkish cuisine, similar to phyllo but slightly thicker. It is available at Middle Eastern or Turkish grocery stores, often in the refrigerated or freezer section. If unavailable, thin phyllo dough can be substituted, though the texture will be slightly different.

Can the rolls be fried instead of baked?

Yes, the rolls can be deep-fried in oil at 350°F (175°C) for 2-3 minutes until golden brown. However, the video shows a baked version, so baking is the recommended method. Frying will yield a different texture and may require adjusting the cooking time.

What is pastırma and what can replace it?

Pastırma is a highly seasoned, air-dried cured beef, similar to pastrami. It is sold in slices at specialty delis. If unavailable, thinly sliced beef prosciutto or bresaola can be used, though the flavor will be less intense. For a vegetarian option, omit it entirely.

Why did your rolls turn out soggy?

Sogginess can result from overfilling, which releases moisture during baking, or from not brushing enough butter, which helps crisp the pastry. Ensure the filling is not too wet and that the rolls are tightly sealed. Also, bake on a parchment-lined sheet and avoid overcrowding to allow proper air circulation.

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Recipe card