These phyllo rolls are filled with kashar and pastırma, rolled tight and crisped up in the air fryer. If the roll is not tight enough, the hot air gets between the layers and pries it open, so the rolling technique makes or breaks the dish.
Lay the pastırma and kashar along one edge of the phyllo and roll tightly, tucking in the end to seal; a loose roll will unravel in the air fryer.
Brush the rolls with a thin layer of melted butter.
Air-fry at 200°C for 12 minutes, turning occasionally, until the outside is crisp and golden. Without an air fryer, a 200°C oven works in a similar time.
Do not roll them loosely, or the air fryer's hot air will work into the gaps and pry the roll open. Allergens: contains wheat (gluten, phyllo) and dairy (kashar, butter).
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