Bruats with sheep's cheese

Ingredients for 1 servings:

• 400 g dough (yufka dough)
• 150 g butter
• 200 g sheep’s cheese
• 1 egg(s)
• 2 tbsp parsley
• 1 tbsp mint
• 2 spring onions
• ½ tsp chili powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

A North African delicacy, makes 18 filled baked pastries

Crush the cheese and mix with the egg. Chop the herbs and add them. Wash and trim the spring onions, slice them into fine rings, and mix them in. Season the mixture with the chili powder. Preheat the oven to 200°C and line a baking sheet with baking paper. Cut the dough into approximately 10 cm wide strips. Melt the butter and brush the strips with it. (Leave a little butter aside!) Place a small amount of filling on the bottom left corner of each strip and fold it over to the right. It should lie flush with the right edge. Now fold the triangles diagonally further. Simply fold any excess dough over the package. Brush the triangles with the remaining butter and place them on the baking sheet. Bake for 20-25 minutes (convection oven: 180°C) until crispy and golden brown. Turn once after about 10-12 minutes. You can find yufka dough in Greek or Turkish grocery stores.