I am a pastry NUT, meaning that I love things wrapped in dough and baked or fried. But there is just something about rolling out doughs..........that i hate. to be honest. So i'm always on the alert for alternatives. I've done my due diligence with Filo the last 30 years, and I recently came across a Turkish dough, available prepared and cut, called Yufka. I bought some packages today with the thought of using it (baking or frying) for my ready-and-waiting tub of empanada filling. (I don't want to use wonton wrappers or puff pastry.) But i think the empanadas need to be sealed (that's what i've always done, in a cream cheese pastry dough) and i don't know if that will work w the yufka. I have been googling and on 52 there is one recipe for filled yufka in a snake spiral that is then baked. I wrote the author with my questions but also wanted to throw this out to the larger 52 community. Appreciate your help re yufka!
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