These cheese-filled shredded phyllo rolls are a challenging snack: the delicate strands must be spread into a thin layer without breaking, then wrapped tightly around white cheese. This simple recipe may take a few attempts to master.
Gently loosen the shredded phyllo with your hands, separating the strands. Then lightly knead in the melted butter to make it pliable.
Spread a handful of shredded phyllo in a thin, unbroken layer on a flat surface. Place crumbled cheese and parsley along one edge and roll tightly. Repeat with the remaining ingredients.
Brush a pan with melted butter and pan-fry the rolls over medium heat for 12 minutes, turning them until crisp and golden on all sides.
First loosen and spread the shredded phyllo with your hands rather than separating it into clumps; otherwise, it may tear and the cheese can leak out. Roll the pastries tightly so they do not open while frying. Contains gluten (shredded phyllo) and milk (cheese).
İlk denemede kadayıfı delmeden sarmayı başardım, çıtırlığı gerçekten tarif ettiği gibi çıktı.
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