How to make it
6 steps. Take it one step at a time.
In a small bowl, crumble the feta cheese
In a small bowl, crumble the feta cheese and mix it thoroughly with the finely chopped parsley. If the mixture is too dry, add a little beaten egg to help it bind.
Cut the yufka or phyllo dough
Cut the yufka or phyllo dough into long triangles (about 6 inches wide at the base). Place one triangle on a flat surface with the wide base facing you.
Place a tablespoon of the cheese filling along the wide edge of the triangle
Place a tablespoon of the cheese filling along the wide edge of the triangle. Fold the side corners inward over the filling, then roll the dough tightly toward the pointed tip, like a cigar.
Dip your finger in a bit of water or beaten egg and dab the pointed tip…
Dip your finger in a bit of water or beaten egg and dab the pointed tip of the triangle to seal the roll shut.
Heat the vegetable oil
Heat the vegetable oil in a deep pan to 350°F (177°C). Fry the rolls in batches for 2-3 minutes until they are golden brown and crispy on all sides.
3 minRemove the rolls
Remove the rolls with a slotted spoon and drain them on paper towels to remove excess oil. Serve hot.
A little kitchen wisdom
Ensure the oil is hot enough before frying so the pastry doesn't absorb too much grease. You can also bake these for a lighter version, though frying is the traditional method for maximum crunch.
