Feta-cream cheese filling from Classical Turkish Cooking - Traditional Turkish Food for the American Kitchen by Ayla Esen Algar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on August 18, 2018

    Made the book's phyllo cheese rolls with this, one of two filling options. This filling is excellent for people who sometimes like feta and sometimes find it too strong. I used Turkish beyaz penir, which is pretty mild, so together with the cream cheese this was a very mild and delicious filling. I found there to be not quite enough filling and I had to make a second batch after making half the rolls, though I was a bit generous with the filling. As for assembling the rolls, start with about half of the required butter, I did not use nearly the full amount, and if you want really brown rolls, the tops need to be brushed with an egg wash. The butter alone did not brown much, though they still tasted great.

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