Crispy Cheese Rolls

Dina Kohl

Crispy rolls with creamy cheese filling

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Prep Time 45

Cook Time 25

Servings: 20 pieces

Course: Mezze

Cuisine: Lebanese

Triangle Cut Pastry Leaves 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.
To bake: Preheat the oven (200°C, 400°F)). Bake on second lower rack for about 25 minutes until golden in colour. Serve warm.
To fry: Heat the oil in a frying pan over moderate heat and fry the rolls in batches of 5-6 over for about 3 minutes until golden in colour. Transfer to a plate covered with paper towel.