Fingerfood yufka rolls

Score with these tasty little filled phyllo dough rolls!
Prep Time: about. 45 min.
Baking Time: 8-10 min.
Difficulty: medium
Yield: about 25 rolls

Ingredients for the rolls:

  • 120g Phyllo or Yufka dough
  • 1 egg
  • Flax seeds
  • Water

Ingredients for the arugula filling:

Ingredients for the Genovese filling:

Ingredients for the mint dip:

  • 150g yogurt
  • 100g sour cream
  • 8 mint leaves
  • Pepper
  • Salt


  • For the arugula filling, crumble the feta with a fork and combine with the rice syrup, arugula pesto, and pepper.
  • For the Genovese filling, stir together the cream cheese, Organic Pesto Genovese with Cheese and pepper.
  • Cut the phyllo dough in half lengthwise, so that you have two long rectangles of the same size.  Next, cut the dough into equilateral triangles. Two complete triangles can be cut from each rectangle.  You will have two edge pieces left over, which can be combined to form a third triangle.  Simply dab a little water along the edge of one of the leftover pieces, lay the second piece so that the edges overlap, and press them together.
  • Distribute 1 teaspoon of filling along the wide end of the triangle, leaving about 2 cm on either side.  Fold in the edges and roll the dough all the way to the end.  Wet the very end of the triangle so that it sticks to the rest of the roll.  Repeat for all phyllo dough triangles.
  • Beat the egg with a fork and set aside.  Fill a deep plate with flax seeds.  Brush the rolls with a little egg, toss with the flax seeds, and set them on a baking paper-lined baking pan.  Bake at 180°C for about 8-10 minutes.
  • For the mint dip, finely chop the mint leaves and combine them with the yogurt, sour cream, pepper and salt.  Serve with the little phyllo dough rolls.


The flax seeds can be replaced with sesame seeds or omitted entirely if desired.