Yufka cards with thyme and rosemary

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 120
  • 1 Roll (250 g) Filo or yufka dough (refrigerated shelf; e.g. from Aunt Fanny)
  • 1 potty Thyme
  • 4 Branches of rosemary
  • 8 TABLESPOONS Olive oil
  • 2-3 TEASPOONS Sea salt
  • baking paper

Directions

  1. 1

    Take the dough out of the fridge. Wash the thyme and rosemary and dab dry. Pluck the leaves or needles separately and chop them coarsely.

  2. 2

    Line two baking trays with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Fill 2 pastry sheets, place 1 pastry sheet on the work surface, brush with approx. 1 tbsp. oil.

  3. 3

    Approx. 1⁄3 Spread thyme on top, sprinkle with approx. 1⁄2 TL salt. Place 1 pastry sheet on top, brush thinly with oil and press down lightly. Cut with a knife into about 24 rectangles (each about 5 x 7,5 cm).

  4. 4

    Place on the baking tray. Fill the remaining pastry sheets with the remaining thyme or rosemary in the same way.

  5. 5

    Bake in a hot oven for about 4 minutes until crispy. Take out and pull off the tray together with the paper. Let it cool down.