Low Carb & Keto Sigara Boregi. ZERO carbs (almost).
These pastry rolls filled with a tangy Feta cheese mixture are a versatile starter, lunch or snack option. They are wonderful on their own or with a side salad. And you can serve them warm or cold.
The original Turkish recipe (börek) requires filo (phyllo) pastry, which is an unleavened dough stretched out so thinly that it is almost transparent. The ‘stretch’ comes from the gluten in wheat flour, so it’s virtually impossible to achieve when using grain-free flour alternatives. Given that attempting to make filo with keto-friendly flours is a lost cause, I’ve used home-made keto puff pastry instead.
As a result, the texture of my cheese cigars is quite different from the crunchy, crispy one that filo pastry delivers. But despite the compromise, you still get the full flavour and a nice flakiness with each bite.
How to Make Low Carb & Keto Sigara Boregi
My keto puff pastry (find it HERE) is key. I suppose you could use fathead dough, but as it’s dense and stodgy, I don’t think it would work well for this recipe.
If you can find Lor cheese where you are, use it instead of Feta cheese, for a more original Turkish flavour.
Fresh mint pairs very well with the slightly acidic Feta, but can be quite overpowering. Parsley is a milder alternative. Other herbs may be just fine, as long as they’re fresh – not dried.
Once you’ve made the dough, the hard work is over. After that, all you need to do is combine the ingredients for the filling and roll the cigars. Your oven will do the rest.
This really isn’t a complicated recipe at all. It may not be a perfect replica of the mouth-watering cheese pastries that all Turkish restaurants offer as part of their börek. But it’s as close as I could get it.
P.S. If you know where to buy low-carb filo pastry or have figured out how to make it, I’d love to hear from you 🙂
- Yield: 9 sigars
- Serving: 1
- Calories: 175
- Fat: 14g
- Net Carbs: 0.9g
- Protein: 10g
- make the puff pastry dough according to instructions, but with NO SALT (Feta cheese is quite salty already).
- crumble the Feta cheese and put it in mixing bowl together with paprika, milk and chopped mint/parsley.
- beat one egg until foamy and add it to the Feta bowl; mix well, mashing it all up with a fork.
- dust a silicone pastry mat and rolling pin with a little sesame flour, place chilled pastry dough over the mat and stretch it out to a sheet about 40cm x 30cm.
- cut the pastry sheet into 9 sections (2 equal cuts along the longest side and 2 equal cuts along the shortest side).
- pre-heat oven to 200°C fan (220°C static).
- place a spoonful of filling on each pastry section alongside the long edge - about 3cm in.
- beat the other egg and brush a little along the opposite edge, then roll the pastry as tightly as possible, like you would a cigar.
- place the cigars onto an oven rack lined with non-stick baking paper or a silicone baking mat (U.S. option HERE), ensuring that the seals are facing downwards.
- brush each cigar all over with the remaining beaten egg.
- bake for 17-18 minutes, until golden-brown and caramelised.
- let the cigars cool and firm up before serving - re-heat them if you prefer them warm.
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