Crispy Fried Cheese Rolls
Thin yufka triangles are rolled around parsley and mild cheese, sealed with water, and fried until crisp and golden.
By Moow Editorial ·
- Sealing the tip with water keeps the roll from opening during frying.
- The rolls may also be deep-fried or baked on a parchment-lined sheet pan.
- Try other savory fillings or fresh herbs, and serve with tomato sauce, yogurt sauce, or hot tea.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 24 rolls
- Prep time: 20 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 24 rolls.
- Calories: 30 kcal
- Protein: 1 g
- Carbohydrates: 2 g
- Fat: 2 g
- Sodium: 48 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.
Wrappers
Have these measured and ready before you begin.
- 2 large round yufka sheets (thin pastry sheets; substitute sturdy phyllo pastry, layered as needed to prevent tearing)
Cheese Filling
- 7.1–8.8 oz (200–250 g) lor cheese (a mild whey cheese; substitute well-drained ricotta or farmer cheese)
- 1/2 bunch flat-leaf parsley leaves, finely chopped
- 1/4 teaspoon fine salt, only if the cheese needs it
For Frying
- 3/4 cup plus 1 tablespoon (200 ml) sunflower oil
Directions
1. Mash the lor, chopped parsley, and salt together with a fork.
2. Cut each round yufka into quarters, then cut every quarter into 3 equal wedges to make 24 triangles total.
3. Place about 1 dessert spoon of filling across the wide end of one triangle. Fold the sides inward by 1/2–3/4 inch (1–2 cm), roll snugly, and leave the tip exposed.
4. Dip the tip lightly in water to seal the roll, then repeat with the remaining wrappers and filling.
5. Heat the oil to 350°F (175°C). Fry 5–6 rolls at a time for 2–3 minutes total, turning once, until golden.
6. Lift out with tongs, drain excess oil on paper towels if desired, and serve hot.
Sources
Contains wheat and milk. Heat frying oil carefully, keep water away from hot oil, never leave it unattended, and let the cheese filling cool slightly before eating.