Filo pastry – yufka, in Turkish – has been known to the Turks for centuries, and is still made across Anatolia by housewives wielding three-foot rolling pins, oklava. To replicate their effort would be a counsel of perfection: easier to use commercial filo pastry.
Simple to make, impressive, and utterly delicious, these cigar pastries are perfect Ottoman finger food, good for meze and parties. Just don’t expect them to last long once they’ve been served.
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