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Turkish Teatime Flutes

Phyllo dries out quickly once it is unwrapped. Work quickly with one sheet at a time, and keep the rest covered with waxed paper topped with a clean, damp kitchen towel.


16 ounces ricotta or small curd cottage cheese
2 eggs
cup sugar
teaspoon grated lemon zest
12 sheets phyllo dough
cup (1 stick) butter, melted


Makes: 36


Combine the ricotta cheese, eggs, sugar and lemon zest in a bowl and mix well. Cut the phyllo sheets into thirds lengthwise. Layer 3 strips of phyllo on a work surface, brushing each strip with some of the melted butter.

Spoon 1 tablespoon of the cheese filling along the bottom edge of the phyllo strip, leaving a 1-inch border along the bottom and sides. Roll to enclose the filling. Pinch the ends to seal. Repeat the process with the remaining phyllo strips, butter and filling. Arrange on a baking sheet. Bake at 375 degrees for 15 minutes or until golden brown. You may substitute garlic and herbs for the sugar for a savory filling.

YIELD: 36 flutes

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