Made with phyllo, tomato sauce, kaşar and sucuk, the hardest part of these pinwheels is rolling the layers tightly enough that they don't unravel. A loosely rolled pinwheel unwinds in the oven and spills its cheese, so this technique needs care.
Brush a thin layer of olive oil over the phyllo sheets and spread the tomato sauce, kaşar and sucuk slices evenly.
Starting from the longest edge, roll the phyllo into as tight a log as you can; a loose roll unwinds during baking and spills the filling.
Slice the roll into 2 cm rounds, arrange them on a parchment-lined tray, and bake in an oven preheated to 200°C for 12 minutes until the edges brown.
If the roll is too loose, the layers unwind in the oven and the cheese leaks out — roll it as tightly as you can. Allergens: contains wheat (gluten) and dairy.
Fırın gerçekten ısınmadan tepsiyi soktum sanırım, 12 dakika dolduğunda ortadaki rulolar hâlâ soluk kalmıştı, dış sıradakiler kızarmıştı. Bir dahaki sefere tepsiyi ortaya değil biraz daha alta koyacağım.
Ruloyu 2 santimetre yerine daha kalın, yaklaşık 3 santimetreye dilimledim ve pişme süresi 12 dakika hiç yetmedi, ancak 16 dakikada kenarları güzelce kızardı. İnce dilimlemenin gerçekten daha güvenli olduğunu anladım.
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