Crispy Pastry Rolls (Yufka Galeta Rolls)
Crispy on the outside, soft and cheesy on the inside — these baked yufka rolls are filled with seasoned minced meat and melted cheddar, then coated in golden breadcrumbs.
Ingredients
For the filling:
- 300 g minced meat
- 4 tbsp olive oil
- 1 tsp black pepper
- 1 tsp salt
For the wrap:
- 2 sheets yufka cut into 16 triangles
- 1 cup grated cheddar cheese
For the coating:
- 1 cup milk
- ½ cup liquid oil
- 1 egg
- Breadcrumbs galeta, as needed
Instructions
- Heat olive oil in a pan, cook minced meat with black pepper and salt until browned. Let cool completely.
- Cut each yufka sheet into 8 triangles (16 total).
- Place meat and grated cheddar on the wide end of each triangle, then roll tightly, tucking in the sides.
- Whisk milk, oil, and egg together in a bowl.
- Dip each roll into the egg-milk mixture, then coat fully in breadcrumbs.
- Arrange rolls on a parchment-lined baking tray.
- Bake at 180°C (350°F) until golden and crispy, turning once halfway through.
- Cool slightly before serving.
Notes
Can be assembled ahead and refrigerated or frozen unbaked. Reheat leftovers in the oven, not the microwave, to keep the crust crispy.