After finding triangular pastry leaves (Ya? Üçgen Yufka) at my grocer, I experimented with an easy filling. The flavors for this turned out well. You could also use other types of pastry leaves for this recipe. —Sagegreen
fresh milled black pepper
ground fennel seed
peeled and grated fresh ginger
chopped white mushrooms
chopped fennel bulb
yellow onion, chopped finely
slice of pancetta, chopped, optional
peeled, roasted chestnuts, chopped
chopped water chestnuts, canned
coarse salt, to taste
chopped fresh dill
chopped flat leaf parsley
triangular pastry leaves (11" long by 8" at widest width)
Bulgarian sheep's feta
dipping sauce and fresh herbs for serving
In This Recipe
Lightly coat the bottom of a saute pan with olive oil and heat. Add the spices. Lightly saute the mushrooms, onions, optional pancetta, and fennel. Add the chopped roasted chestnuts and water chestnuts. Add a dash of salt. Let cool off a bit.
Take out the pastry leaves and line them up. Very lightly brush a touch of olive oil on each one. Divide the saute mix among the leaves, placing a large spoonful on the wide end of the triangle. Add a crumple of feta (3/4 oz. @) to each. Sprinkle the fresh herbs on top.
Roll the triangles up distributing the filling. Brush very lightly with olive oil and place on a baking sheet. In a 350 degree oven bake about 25 minutes or until golden brown.
Serve with a garnish of fresh herbs and a dipping sauce of your choice. I suggest a soy sauce mixed with rice wine vinegar and fresh ginger (use a 3:1 ratio of soy to vinegar) or a hoisin sauce.