Turkish Feta and Herb Savory Pastry Triangles

Instructions

1. 1

   Prepare the mise en place: crumble the feta cheese into a bowl, finely chop the fresh parsley, and mix them together. Lay the yufka sheets on a clean counter and cut each round sheet into 8 long triangular wedges using a sharp knife.

2. 2

   Place a heaped tablespoon of the feta and parsley filling at the wide base of each yufka triangle. Fold the side corners inward over the filling to prevent leaking, then roll the pastry tightly forward into a neat triangle shape.

3. 3

   Lightly dip your finger in the water and dab the pointed tip of the yufka triangle, then press it firmly to seal the pastry closed so it does not open during cooking. Repeat for all remaining triangles.

4. 4

   Heat the sunflower oil in a wide nonstick pan over medium heat. Test the oil heat by dropping a tiny corner of yufka; if it sizzles actively, the oil is ready for frying.

5. 5

   Place the pastry triangles into the hot oil in a single layer without overcrowding the pan. Fry them for about 4 to 5 minutes, turning occasionally with a wooden spoon until all sides are evenly golden brown.

6. 6

   Remove the fried pastries with a slotted spoon and drain excess oil on a paper towel. Serve them hot on a plate alongside a cold garlic yogurt dip.

Serve with

Sauce

Classic Turkish Haydari Yogurt Dip

Turkish · 15 min