Pastries and dough-based dishes
This breakfast pastry is made by cutting store-bought phyllo into quarters, soaking it in an egg-and-milk mixture, folding each piece around a white-cheese filling, and pan-frying both sides in butter. No oven or griddle is needed: cooking the first side covered helps the inner layers cook, while the uncovered second side turns crisp. Store-bought phyllo and a skillet distinguish this from griddle-cooked pastries made with hand-rolled dough.
Mash the white cheese with a fork and mix it with finely chopped parsley.
Whisk the eggs, milk, and sunflower oil together in a bowl.
Cut each phyllo sheet into four quarters, making eight pieces total. Lay one piece on the counter and brush it all over with the mixture. Put one-eighth of the filling in the center, then fold the edges inward to make a palm-sized square packet. Brush the top with more of the mixture and reserve the rest for the tops of the remaining packets.
Melt half the butter in a large skillet over low heat and arrange four packets seam-side down. Cover and cook for 5–6 minutes, until the bottom is golden. Flip and cook uncovered for another 4–5 minutes. The filling is cooked when no liquid runs out as you press the edge of a packet. Cook the second batch the same way with the remaining butter.
Let the pastries rest on a paper-towel-lined plate for 1 minute, then serve hot.
Do not cook the pastry over high heat. The outside can brown while the egg-and-milk mixture inside remains uncooked; cook the first side covered over low heat.
Tavada orta ateş gerekiyor, yüksek ateşte dışı yanarken içteki peynir erimiyor.
Yufkayı kestikten sonra paketlerken kenarları sosla yapıştırdım, yapıştırmadıklarım tavada açıldı ve peynir dışarı aktı. Paketi de birleşme yeri altta kalacak şekilde tavaya koyun, ilk yüz pişerken orası mühürleniyor.
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