Yufka dough corners

Name: Yufka dough corners
Cook time: 40 min
Total time: 40 min
Yield: 15
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 150 g Sheep's cheese; 150 g dried soft figs; 6 Stem(s) Thyme; 50 g Walnut kernels; 50 g Honey; 50 g Butter; baking paper; 7-10 Tbsp Glassine paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 15

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
150 g Sheep's cheese
150 g dried soft figs
6 Stem(s) Thyme
50 g Walnut kernels
50 g Honey
50 g Butter
baking paper
7-10 Tbsp Glassine paper

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Cut cheese and figs into small pieces. Wash thyme, shake dry and chop coarsely. Chop walnuts finely. Mix cheese, figs, thyme and walnuts well with honey
2
Melt the butter in a small pot. Roll out the dough and remove 5 sheets of dough (use the rest for other purposes). Brush the dough sheets with butter and cut each sheet into 3 equally long strips. Place approx. 1 tbsp. cheese mixture on the upper edge of each strip and fold over to form a triangle. Repeatedly fold into a triangle until the dough sheet is finished
3
Place Filo triangles on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes until golden brown. Wrap dough corners in parchment paper as desired