Cheese-filled kadayıf rolls are a demanding snack that require spreading the notoriously fragile shredded pastry into a thin, unbroken sheet before rolling it tightly around white cheese. Made with just a few ingredients, it can take a couple of tries to master the technique.
Gently loosen the shredded kadayıf with your hands, separating the strands, then work in a little melted butter to make it pliable.
Spread a handful of kadayıf into a thin, unbroken sheet on a flat surface, place crumbled cheese and parsley along one edge, and roll it up tightly. Repeat with the remaining pastry.
Fry the rolls in melted butter over medium heat, turning, for 12 minutes until crisp and golden on every side.
Loosen the kadayıf gently with your hands before spreading it out, rather than pulling clumps; otherwise it tears and the cheese leaks out. Roll tightly, since loosely rolled pieces will spring open while frying. Allergens: contains gluten (kadayıf pastry), milk and dairy (cheese).
Using low-salt curd cheese instead of white cheese gives a milder, creamier filling; just be sure to drain it first so the extra moisture does not seep out.
Admin DadaGastro · verified in test kitchenİlk denemede kadayıfı delmeden sarmayı başardım, çıtırlığı gerçekten tarif ettiği gibi çıktı.
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