Flaky Cheese Rolls

Serves: 5

Estell Schumm

1 January 1970

Based on User reviews:

48

Spice

54

Sweetness

46

Sourness

37

mins

Prep time (avg)

5.7

Difficulty

Ingredients:

Directions:

1

Mix cheese and parsley in medium bowl

2

Season filling with salt and pepper

3

If using yufka, place 1 sheet on work surface; keep remaining sheets covered with plastic and damp towel

4

Shape 1 tablespoon filling into 4- to 5-inch log, 1 inch in from rounded side of wedge

5

Fold sides in over filling

6

Starting at filling end, roll toward pointed end, moisten end, and seal, forming cigar

7

(If using phyllo, shape 1 tablespoon filling into log, 1 inch in from 1 short side

8

Fold long sides in

9

Starting at filling end, roll toward opposite end, moisten end, and seal

10

) Place cigar on baking sheet

11

Repeat with remaining filling and pastry

12

Cover with plastic

13

DO AHEAD Can be made 2 hours ahead

14

Chill

15

Pour oil into large skillet to depth of 1/2 inch

16

Heat oil to 350°F

17

Working in batches, fry pastries until golden brown, about 2 minutes per side for yufka and 1 1/2 minutes per side for phyllo

18

Drain on paper towels; serve

19

Mix cheese and parsley in medium bowl

20

Season filling with salt and pepper

21

If using yufka, place 1 sheet on work surface; keep remaining sheets covered with plastic and damp towel

22

Shape 1 tablespoon filling into 4- to 5-inch log, 1 inch in from rounded side of wedge

23

Fold sides in over filling

24

Starting at filling end, roll toward pointed end, moisten end, and seal, forming cigar

25

(If using phyllo, shape 1 tablespoon filling into log, 1 inch in from 1 short side

26

Fold long sides in

27

Starting at filling end, roll toward opposite end, moisten end, and seal

28

) Place cigar on baking sheet

29

Repeat with remaining filling and pastry

30

Cover with plastic

31

DO AHEAD Can be made 2 hours ahead

32

Chill

33

Pour oil into large skillet to depth of 1/2 inch

34

Heat oil to 350°F

35

Working in batches, fry pastries until golden brown, about 2 minutes per side for yufka and 1 1/2 minutes per side for phyllo

36

Drain on paper towels; serve