Fry the gyros meat in a pan until crispy. Oil or the like is not required, the meat is already fatty enough due to the marinade. Let the meat cool down and stir in the sour cream and cheese. Please do not stir into the hot pan, otherwise the sour cream will curdle.
Cut the finished puff pastry into 12 rectangular pieces of the same size (approx. 5 x 10 cm) and lay out on a baking sheet (of course you can also do this with the 2nd dough). Spread the gyros mixture on the individual pieces of dough one after the other and wrap them into small rolls.
Whisk the egg and use it to spread the individual rolls. This will make the rolls nice and brown later and you can use them to glue the edges of the dough together.
Put the 2 trays in the preheated oven and bake for 15 - 20 minutes at 200 ° C (top / bottom heat). Let the finished rolls cool down a little and serve. You can also keep them warm in the oven.
Ingredients
Print Recipe
Pin Recipe