Classic cheese-filled pastry rolls made by wrapping thin yufka around a cheese filling and frying until crisp. A favorite for tea time and entertaining, they have a crunchy exterior and a tender center.
Mix the crumbled white cheese with the chopped parsley and black pepper in a bowl.
Place some filling along the wide edge of each triangular yufka piece and roll it up. Fold the sides inward and seal the tips with beaten egg.
Heat the cooking oil in a skillet over medium-high heat. Fry the rolls until golden on all sides. If the oil is too hot, the outside will burn, so adjust the heat as needed. Drain on paper towels and serve hot.
To keep the rolls sealed, firmly moisten the tips with egg or water as you wrap them. Do not let the oil get too hot; fry over medium-high heat so the outside does not burn before the inside warms through. Contains gluten (yufka) and dairy (cheese). Best served hot.
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