Dumplings and filled pastries
Thin Turkish pastry sheets are filled with Kashar cheese and pastirma, rolled tightly, and crisped in an air fryer. Tight rolling is essential: hot air can enter loose gaps and unroll the pastry.
Arrange the pastirma and Kashar cheese along one edge of the pastry and roll it tightly. Fold the end inward to seal; loose rolls may open in the air fryer.
Brush a thin layer of melted butter over the rolls.
Cook in the air fryer at 200°C / 390°F for 12 minutes, turning occasionally, until crisp and golden brown. If you do not have an air fryer, crisp them for a similar time in an oven preheated to 200°C / 390°F.
Roll the pastry tightly; hot air in the air fryer can enter loose gaps and unroll it. Allergens: wheat (gluten, pastry) and milk (Kashar cheese and butter).
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