Yufka cards with thyme and rosemary
very easy
75 mins
75 mins
Ingredients
- 1 Roll (250 g) Filo or yufka dough (refrigerated shelf; e.g. from Aunt Fanny)
- 1 potty Thyme
- 4 Branches of rosemary
- 8 TABLESPOONS Olive oil
- 2-3 TEASPOONS Sea salt
- baking paper
Directions
- 1
Take the dough out of the fridge. Wash the thyme and rosemary and dab dry. Pluck the leaves or needles separately and chop them coarsely.
- 2
Line two baking trays with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Fill 2 pastry sheets, place 1 pastry sheet on the work surface, brush with approx. 1 tbsp. oil.
- 3
Approx. 1⁄3 Spread thyme on top, sprinkle with approx. 1⁄2 TL salt. Place 1 pastry sheet on top, brush thinly with oil and press down lightly. Cut with a knife into about 24 rectangles (each about 5 x 7,5 cm).
- 4
Place on the baking tray. Fill the remaining pastry sheets with the remaining thyme or rosemary in the same way.
- 5
Bake in a hot oven for about 4 minutes until crispy. Take out and pull off the tray together with the paper. Let it cool down.
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