Kol böreği, made by rolling yufka into logs and baking them until crisp, is a breakfast-table classic with its filling blended from white cheese and parsley. With its crispy exterior and soft interior, it's also frequently favored at guest tables.
Mix the crumbled white cheese with finely chopped parsley in a bowl to prepare the filling. If using salted cheese, do not add extra salt.
Whisk the egg, milk and vegetable oil in a bowl; brush a thin layer of this mixture onto both sides of each phyllo sheet.
Spread a line of the filling along one edge of the moistened phyllo sheet and roll it up tightly; coil the resulting roll into a spiral and place it on the tray.
Brush with egg yolk and sprinkle with nigella seeds if desired; bake in a preheated 190-degree oven until golden brown on top. Caution: Check the bottom too, as thin phyllo can burn quickly.
Important: Cover each sheet of phyllo you've rolled out with a damp cloth to keep it from drying out, or it will crack when you roll it. Allergen: contains wheat (gluten), dairy, and egg. Caution: the egg yolk brushed on top before baking should be spread thin and evenly, or the color will come out patchy.
If you rest the rolled börek in the refrigerator for a few hours before baking, you get neat slices when cutting without it falling apart.
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