Pastries and dough-based dishes
Layers of thin phyllo are filled with white cheese and Turkish red pepper flakes, folded into triangles, and puffed in hot oil. Separating the layers neatly and folding the pastry without tearing it takes practice. The pastries stay fresh after cooling, so they are easy to pack for a picnic.
In a bowl, mix the crumbled white cheese with the Turkish red pepper flakes, egg, and chopped parsley.
Cut each phyllo sheet into quarters. Place a spoonful of filling at the end of each piece and fold tightly into a triangle.
Heat the frying oil over medium heat. Fry the pastries for 5 minutes, until golden on both sides.
Do not stretch the pastry while folding; thin phyllo tears easily. Fold it gently so the pastries puff. Allergens: contains wheat (gluten) from the phyllo, milk and dairy from the white cheese, and egg.
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