1
Cut the Filo
5 minCut each sheet of filo into four equal strips.
Pastry
Thin strips of filo are filled with kashkaval cheese, rolled tightly and deep-fried until crisp. Rolling them tightly and keeping the oil at the right temperature is what makes this quick pastry crisp outside and gooey within.
Step by Step
How to make it?
2
Prepare the Filling
5 minMix the grated kashkaval with the egg and parsley.
3
Roll the Strips
10 minSpoon a dessertspoon of filling onto the end of each strip, roll tightly and seal the end with egg.
4
Fry
5 minHeat the frying oil over medium heat and fry the rolls until golden, about 5 minutes.
Reminder
Seal the ends of the rolls well with egg, or they will pop open while frying and the cheese will leak out. Allergens: contains gluten (filo), milk and dairy (kashkaval cheese), egg.
Editor's Note Editörün Notu
Swapping the parsley for finely chopped dill shifts the flavour to something sharper and fresher.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.0
2 reviews
%100 recommend it
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U
Uğur Duman
Aide de Cuisine
2 weeks ago
Ruloları sararken uçlarını yeterince sıkı yapıştırmamıştım, kızartırken 3 tanesi açılıp peynir yağa aktı. Kalanları daha sıkı sarınca sorun kalmadı, tadı gerçekten çok güzeldi, kalın kaşar dilim yerine rendelenmiş kullanmak da erimeyi kolaylaştırdı.
H
Hasan
Recipe Owner
2 weeks ago
Rulo börekte sızıntının en sık sebebi gevşek uçlardır, sıkı sarmanız sorunu tamamen çözer. Rendelenmiş kaşar gerçekten de dilimliye göre daha hızlı ve eşit erir.
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