Yufka sheets are very easy to use—they don’t dry out as quickly as phyllo dough does. For best results, leave your package of sheets out at room temperature for 10 minutes before you use them. You can bake or fry these. The rolls can be make a day ahead, but keep them tightly covered until you’re ready to cook them.
1 cup crumbled feta cheese
1/2 cup chopped dill
1/2 cup chopped parsley
12-16 ounce package of triangular yufka sheets (pictured)
Salt and pepper
Olive oil or melted butter
Mix cheese and herbs in a bowl, season with salt (if needed), and several grinds of pepper.
Place 1 sheet of yufka on work surface, keeping remaining sheets covered with plastic and damp towel. Brush sheet with oil or butter.
Spoon 1 tablespoon filling onto wide end of sheet and form into a 4- to 5-inch log. Fold sides in over filling. Starting at filling end, roll toward pointed end, moisten end, and seal, forming cigar. Place cigar on baking sheet. Repeat with remaining filling and pastry. Cover with plastic.
Preheat oven to 425. Bake cigars on greased baking sheet and bake until browned, about 15-20 minutes.
Pour vegetable oil into large skillet to depth of 1/2 inch and heat to 350°F. Working in batches, fry pastries until golden brown, about 2 minutes per side. Drain on paper towels.