Dumplings and filled pastries
This Turkish layered pastry is made by arranging thin pastry sheets, boiled first, with a white-cheese filling, then baking it. Boiling the sheets first gives it a characteristically soft, moist texture that differs from other filled pastries.
Boil the yufka sheets one at a time in salted water for a few seconds, then transfer them to cold water.
Mix the white cheese with the parsley.
Whisk together the milk, egg and vegetable oil.
Dip the yufka sheets in the coating mixture and layer them in the pan. Sprinkle the cheese filling over the middle layer.
Drizzle the melted butter over the top and bake in a preheated oven until golden.
After boiling the yufka sheets, transfer them to cold water to rinse off excess starch. Otherwise, they may stick together in the pan instead of separating into layers. Allergens: contains wheat (gluten), milk and dairy products, and egg.
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