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Cheese and Parsley Yufka Rolls are a savory pastry that is incredibly easy to make and packed with flavor. Using ready-rolled yufka sheets (or phyllo dough), these rolls are filled with a creamy mixture of eggs, yogurt, and white cheese, along with the fresh taste of parsley. They are perfect for breakfast, a snack, or even as a savory side dish to accompany your meals. These crispy rolls have a flaky exterior and a soft, cheesy filling that makes every bite irresistible. Whether you’re a seasoned baker or a beginner, this recipe is simple and rewarding, with minimal prep time and delightful results.
Ingredients
2 ready-rolled yufka sheets (or phyllo dough)
2 eggs
1 cup (250 g) plain yogurt
4 g salt (about 1/2 tsp)
1/4 cup (50 ml) vegetable oil
1/4 bunch parsley, finely chopped
1 cup (150 g) grated white cheese (such as feta, mozzarella, or a mix)
Directions
Prepare the Filling:
In a medium-sized bowl, crack the eggs and whisk them lightly.
Add the plain yogurt, salt, vegetable oil, chopped parsley, and grated cheese to the eggs. Stir everything together until well combined. The mixture should have a smooth, creamy consistency with bits of parsley and cheese throughout.
Prepare the Yufka Sheets:
Lay the yufka sheets (or phyllo dough) on a clean, flat surface. If using phyllo dough, be sure to cover it with a damp towel to keep it from drying out while you work.
Brush the top of each sheet lightly with a bit of vegetable oil to help it crisp up as it bakes.
Fill and Roll the Yufka Sheets:
Take a portion of the filling and spread it evenly across the surface of one yufka sheet. Be careful not to overfill, as the dough needs to roll up easily.
Starting from one edge, carefully roll the sheet up, forming a log shape. Repeat the process for the second sheet of yufka.
Shape the Rolls:
Once you have rolled up both sheets, cut them into smaller sections, about 2-3 inches wide, depending on your preferred serving size.
Place the rolls on a baking tray lined with parchment paper.
Bake the Yufka Rolls:
Preheat your oven to 180°C (350°F).
Bake the rolls in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy on the outside.
Serve:
Let the rolls cool for a few minutes on a wire rack before serving. They are best enjoyed warm and can be served on their own or with a dipping sauce like yogurt or a light tomato salsa.
Serving Suggestions
Serve for breakfast with a side of fresh fruit or a simple salad.
Enjoy as a snack with a cup of tea or coffee.
Pair with a light soup or stew for a complete meal.
Serve with yogurt or a dipping sauce for extra flavor.
Tips
For extra crispy rolls, brush the yufka sheets with oil before rolling to ensure a nice crunch.
Use your favorite cheese: You can mix different cheeses, like feta, mozzarella, or even a sharp cheddar, for added flavor.
Add more herbs: Feel free to experiment with other herbs like dill, thyme, or oregano for a unique twist.
Freeze leftovers: These rolls freeze well. After baking, let them cool completely, then freeze them in an airtight container for up to a month. Reheat them in the oven for a few minutes to restore their crispness.
Nutritional Benefits
Yufka rolls with cheese and parsley offer a nice balance of protein and fats from the eggs, cheese, and yogurt. The fresh parsley adds a boost of vitamins and antioxidants, while the yogurt provides gut-friendly probiotics. Depending on the cheese you choose, you can get a good amount of calcium for bone health, making these rolls a tasty and nutritious treat.
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