This Turkish spiral cheese pastry is made by rolling yufka (thin Turkish pastry sheets) into a coil and baking it with a filling of white cheese and parsley. A breakfast classic, it is also popular for entertaining, with a crisp outside and soft center.
Mix the crumbled white cheese and finely chopped parsley in a bowl to make the filling. If the cheese is salty, do not add extra salt.
Whisk the egg, milk and oil in a bowl. Brush a thin layer of the mixture over both sides of each yufka sheet.
Spread a line of filling along one edge of the moistened yufka sheet and roll it up tightly. Coil the resulting roll into a circle and place it on a baking pan.
Brush the top with egg yolk and sprinkle with nigella seeds if you like. Bake in a preheated 190°C / 375°F oven until golden. Note: Check the underside too; the thin pastry sheets can burn quickly.
Important: Cover each sheet of yufka with a damp cloth as you open it so it does not dry out and crack while rolling. Allergen: contains wheat (gluten), dairy products and egg. Note: Spread the egg yolk brushed on before baking in a thin, even layer, or the color may be patchy.
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