Pastries and dough-based dishes
These crisp pastries are made by cutting thin phyllo sheets into squares, adding a cheese filling in the center, and folding them into little pouches before briefly frying in hot oil. Their elegant shape and crisp texture make them stand out at gatherings.
Mix the crumbled white cheese with the finely chopped parsley.
Cut the phyllo sheets into squares. Whisk the egg and water together, then lightly brush each square with the mixture.
Place some filling in the center of each square. Bring the four corners together in the middle, fold into a pouch, and seal firmly.
Heat the cooking oil over medium heat and fry the pouches until golden on all sides. If the oil is too hot, the outside will brown quickly before the inside warms through, so keep the heat at medium.
Important: Pinch the tips firmly together when folding the pouches, or the filling may leak out during frying. Allergens: Contains wheat (gluten), milk/dairy, and eggs.
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