I don’t mind easy and straightforward recipes like this one. Those cheese rolls made of ready-made dough filled with feta and parsley should be on your mezze list from now on!Jump to Recipe
I always have a good batch in my freezer as they come in handy when I get unexpected visitors, or when I am planning ahead for a dinner party. There is no need to thaw them, just take them out and deep fry, or bake them in the oven. The crispiness from the outside and creaminess from the inside turn each bite into a wonderful delight.
The Yufka dough I use comes in thin sheets already cut into triangles. Yufka is thin dough in the Turkish cuisine that is a bit thicker than the Greek Filo. It is very easy to handle, and very malleable especially when brushed with melted butter. Like working with any dough, keep it covered with a clean towel while filling. The amount of cheese I am using in the recipe is enough to make about 20 to 24 rolls depending on how generous I am. When I end up having leftover dough, I fill them with ham and cheese and reward myself with a scrumptious snack. I spread the surface of a crêpe pan with little melted butter, then brush rolls with butter and finally bake to perfection!
Is this dough not available where you live? I wouldn’t worry about that! Having read through my post, you must be a foodie yourself, and I am sure you will find some kind of substitute yourself. Be it Saj bread, tortilla, or your favourite homemade dough. Cheers!
- Triangle Cut Pastry sheets Yufka Pastry-360 g
- 600 g Feta cheese grated
- 1 bunch of flat-leaf parsley about 70 g leaves stripped off, rinsed well, drained and coarsely chopped
- 100 g melted butter to brush
- 100 g melted butter when baking
- 300 ml sunflower when deep-frying
- For the filling: Mix the cheese and parsley in a bowl.
- Brush one piece of pastry at a time with some melted butter. Spread one tablespoonful of cheese on the shorter side of the triangle, fold on both sides and roll. Repeat procedure.
- For the baking option: Cover a baking sheet with parchment paper. Line the rolls onto the baking sheet pan, and brush with melted butter.
- Preheat the oven (200°C, 400°F)). Bake on second lower rack for about 25 minutes until golden in colour. Serve warm.
- For the frying option: Heat the oil in a frying pan and fry the rolls in batches of 5-6 over moderate to high heat for about 3 minutes until golden in colour. Transfer to a plate covered with paper towel.
Hello, if I roll them in the morning. Do i keep them in the fridge to bake in the evening? Thank you.
Hi, I would keep them in the fridge, covered with plastic wrap, until baking them. Have a great weekend!
Hi can I prepare these ahead of time and store in the fridge 2 days in advance ?
Hi, if you wrap them well with plastic wrap, it should be okay.