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A close-up shot of a golden-brown, crispy square of Adana Böreği with a long, stretchy cheese pull served on a rustic plate.

Crispy Pan-Fried Adana Cheese Börek (Baklava Pastry)

A shortcut version of the famous Adana Böreği using baklava sheets and a rich cheese blend, fried to golden perfection in a pan.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Breakfast, Pastries
Cuisine: Turkish
Calories: 650
Ingredients Equipment Method Video Notes

Ingredients
  

  • 16 sheets Baklava pastry (Phyllo dough)
  • 2 sheets Fresh daily Yufka (or 4-6 extra Phyllo sheets)
  • 7 oz Shredded Kashar cheese
  • 7 oz Turkish string cheese (Çeçil peyniri), shredded
  • 11 tbsp Unsalted butter (melted, approx. 150g)
For the Sauce
  • 1 cup Whole milk
  • 2 large Eggs

Equipment

  • Wide Non-Stick Skillet: Ideally 28cm or 30cm to fit the pastry sheets properly.
  • Flat Flipping Plate: A rimless dinner plate is essential for the "mid-way flip."
  • Pastry Brush: To ensure every single baklava sheet is evenly coated in butter.
  • Chef’s Knife: For that satisfying "crunch" sound as you slice into the finished layers.

Method
 

  1. Generously brush a large non-stick frying pan with a portion of the melted butter.
    Brushing a large frying pan with melted butter for the börek base.
  2. Layer 8 baklava sheets one by one, brushing melted butter between every single layer.
    Layering thin baklava sheets in a pan and brushing each with melted butter.
  3. Whisk the milk and eggs in a bowl to create the soaking liquid.
    Whisking fresh milk and eggs in a bowl for the soaking sauce.
  4. Tear one daily yufka into pieces, soak them in the milk-egg sauce, and spread them over the baklava base.
    Dipping pieces of standard yufka dough into the milk and egg mixture.
  5. Spread the mixed kashar and çeçil cheese evenly over the soaked yufka.
    Adding a mix of shredded kashar and string cheese over the yufka layer.
  6. Soak the second daily yufka in the sauce and place it over the cheese layer.
    Placing more soaked yufka over the cheese filling to seal the moisture.
  7. Layer the remaining 8 baklava sheets, buttering each one. Fold in the overhanging edges at the 6th layer and tuck everything in neatly.
    Folding the edges of the baklava sheets inward to create a neat edge.
  8. Brush the top with more butter and carefully slice the raw börek into squares while still in the pan.
    Slicing the assembled raw cheese börek into squares before frying.
  9. Cook on the stove over the lowest heat setting. Flip using a plate once the bottom is golden, and fry the other side until crispy.
    Frying the Adana Böreği on a low-heat stovetop until crispy and golden.

Video

Notes

Use a combination of Kashar and string cheese to get that legendary stretchy texture. To keep the bottom from burning while the cheese melts, cook over low-medium heat and cover the pan with a lid for the first few minutes to trap the steam.