Yufka Dough Rolls

For the yufka dough rolls, defrost the spinach leaves and pull them apart. Prepare a filling with the defrosted peas, feta and spices, including thyme.

Open yufka dough or strudel dough and fold apart. Cut into squares about 12×12 cm, brush the squares with cold water.

Spread 2-3 tablespoons of filling diagonally on each square, fold into a triangle and then form this into rolls, folding over the top and bottom protruding corners.

Heat oil and briefly deep-fry the rolls in batches in very hot oil.

If you drain the deep-fried yufka dough rolls immediately on plenty of paper towels, very little fat will remain on the rolls.

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