Pastries and dough-based dishes
Thin yufka pastry is wrapped around a cheese filling and fried until crisp. With a crunchy exterior and melted cheese inside, these rolls are a favorite for tea time, entertaining, and parties.
Mix the crumbled white cheese with the finely chopped parsley and black pepper. If the cheese is very salty, do not add extra salt.
Cut each thin pastry sheet into triangles. Place a 5 ml measure of filling along the wide edge, fold in both sides, then roll it up tightly. Moisten the tip with water and press to seal.
Heat the cooking oil in a deep skillet. Add the rolls seam-side down to the hot oil and fry, turning occasionally, until golden on all sides. Transfer to paper towels to drain excess oil.
Important: Seal the ends well, and place each roll seam-side down in the hot oil so it stays closed as it fries. Contains gluten and dairy. Take care to avoid splattering hot oil. You can freeze the uncooked rolls on a tray, then store them in the freezer and fry them from frozen without thawing.
Malzemeleri sırayla eklemeyi unuttum, kıvamı biraz farklı oldu. Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım.
Baharat oranını kendime göre ayarladım, tarifin ruhunu bozmadı. Süt yerine badem sütü ile denedim, gayet iyi sonuç verdi. Tereyağı yerine zeytinyağı kullandım, yine de güzel oldu.
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