Crisp Triangle Cheese Pastries
Crisp triangular yufka pastries filled with feta and parsley, folded like little amulets and fried golden.
By Moow Editorial ·
- Seal the tips with water so the pastries do not open in the oil.
- The oil should be properly hot; cool oil makes the pastry absorb excess fat.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Makes 12 pastries
- Prep time: 10 minutes
- Cook time: About 10 minutes for multiple batches
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Makes 12 pastries.
- Calories: 100 kcal
- Protein: 4 g
- Carbohydrates: 4 g
- Fat: 7 g
- Sodium: 249 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pastries
Have these measured and ready before you begin.
- 2 ready-made yufka sheets (large thin pastry sheets; use large lavash-style yufka if needed)
- 7 ounces (200 g) feta
- 3-4 sprigs parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For Frying
- 500 ml sunflower oil (about 2 U.S. cups)
Directions
1. Mix the cheese, parsley, salt, and black pepper.
2. Stack the yufka sheets and cut them into strips about 2 inches wide.
3. Place filling at one end of each strip and fold repeatedly from side to side into a triangle.
4. Seal the final edge with a little water.
5. Heat the oil to 350°F (175°C) and fry in batches for 2–3 minutes, turning once, until golden.
6. Drain and serve warm.
Sources
Contains wheat and milk. Keep water away from hot oil, fry in a stable pan, and never leave frying oil unattended.