Bruats with Sheep Cheese

Summary

Ingredients

• 400 g douh (Yufka douh)
• 150 g butter
• 200 g sheep cheese
• 1 egg (s)
• 2 tablespoon parsley
• 1 tablespoon mint
• 2 spring onion (s)
• 0.5 teaspoon ½ chili powder

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Instructions

1. Mash the sheep cheese with the egg until combined. Chop the parsley and mint, then add to the mixture. Wash, clean, and finely chop the spring onions, then mix in. Season with the chili powder and stir until well combined.
2. Preheat the oven to 200 °C (392 °F) and line a baking sheet with parchment paper.
3. Cut the yufka dough into strips roughly 10 cm wide.
4. Melt the butter. Brush the dough strips with melted butter, reserving roughly half of it for later brushing.
5. Place a small amount of filling on the lower left corner of each dough strip. Fold the dough over to the right so it aligns flush with the right edge, creating a triangle. Continue folding the triangle diagonally. Fold any protruding dough over the package to enclose the filling.
6. Brush the completed triangles with the remaining melted butter and arrange on the prepared baking sheet.
7. Bake for 20-25 minutes, turning the triangles halfway through after about 10-12 minutes, until they are crispy and golden brown. For convection ovens, use 180 °C (356 °F).
8. Yufka dough can be found at Greek or Turkish food markets.