Turkish Tea Time Pastries (Feta and Parsley Rolls)

Turkish tea-time pastries are savoury filled rolls made for serving warm alongside strong tea, often as part of a relaxed breakfast spread, afternoon snack or mezze-style table. Here, a yoghurt and olive oil yeast dough gives the rolls a soft, tender crumb, while the filling keeps things simple: salty feta folded with fresh parsley for a clean, herby centre. A glossy egg glaze and scattering of nigella seeds add colour, aroma and the familiar savoury finish. They are best eaten warm, when the bread is plush and the cheese is gently softened, but they also reheat well for make-ahead entertaining or everyday snacking.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Turkish tea-time baking
Cooking style Make-ahead friendly • Freezer-friendly • Crowd-friendly
Time commitment Under 2 hours

Why this recipe works

  • Tender dough: Yoghurt and olive oil enrich the yeast dough, giving the rolls a soft, rounded crumb rather than a dry or brittle texture.
  • Salty, herby filling: Crumbled feta brings a savoury, tangy centre, while fresh parsley keeps the filling bright and balanced.
  • Easy to serve: The individual rolls are neat, portable and just as suitable for tea, breakfast or a simple savoury snack.

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Authenticity notes

  • Feta and herb filling: Cheese with parsley or mint is a familiar savoury filling for Turkish-style poğaça; feta gives a salty, crumbly centre that works well in home kitchens.
  • Nigella seed finish: Nigella seeds are commonly used in Turkish savoury baking and add a subtle oniony, peppery note to the glazed tops.
  • Tea-table style: These rolls are best served warm or at room temperature with tea, where their soft dough and salty filling feel especially fitting.

Timing notes

  • Judge the rise by texture: For the first prove, wait until the dough has doubled; for the second, the shaped rolls should look slightly puffy and feel airy.
  • Let them settle briefly: A short cooling time after baking helps the filling settle while keeping the pastries warm enough to serve.
  • Best freshly baked: The rolls have the softest crumb on the day they are baked, though they reheat well if stored properly.

Texture tips

  • Keep the dough soft: Use a lightly oiled surface when shaping rather than adding lots of extra flour, which can make the finished rolls tougher.
  • Use the egg glaze well: Brushing the rolls evenly with beaten egg helps create a deeply golden, glossy top.
  • Seal the filling inside: Keep the cheese mixture away from the edges and pinch the seam firmly so the filling does not leak during baking.

Make-ahead tips

  • Prepare the filling early: The feta can be crumbled and the herbs chopped ahead of shaping, then kept chilled until needed.
  • Freeze baked rolls: Cool completely, then freeze airtight. Reheat from frozen on a baking tray until piping hot throughout.
  • Reheat for a better crust: Warm refrigerated or frozen rolls on a tray at 180°C (355°F) rather than microwaving if you want to preserve the lightly crisp exterior.

Equipment you'll need

Baking tray Mixing bowl Oven Whisk
Ingredients

Dough

Filling and finish

Instructions
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  1. In a large bowl, whisk together the flour, instant yeast, caster sugar and fine sea salt. Add the yogurt and olive oil, then mix until you have a shaggy dough.
  2. Knead until smooth and elastic, about 8 to 10 minutes by hand. Cover and leave in a warm place until doubled in size.
  3. Meanwhile, crumble the feta into a bowl and finely chop the parsley, then mix together. Beat the egg in a small bowl and set aside for glazing.
  4. Tip the dough onto a lightly oiled surface and divide into 8 equal pieces. Flatten each piece into a small oval, add a spoonful of the feta mixture, then roll up and pinch to seal.
  5. Place the rolls seam-side down on a baking tray, spacing them apart. Cover and leave to prove until slightly puffy.
  6. Heat the oven to 200°C (390°F). Brush the rolls with the beaten egg and sprinkle with nigella seeds.
  7. Bake for 18 to 22 minutes, until deeply golden and cooked through. Leave to cool for 5 minutes, then serve warm with tea.

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Recipe notes

Tips

  • If your kitchen is cool, prove the dough in the switched-off oven with the light on; it should feel airy and spring back slowly when pressed.
  • For neat rolls, keep the filling away from the edges so the seam seals properly and the cheese stays inside as it bakes.
  • If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised eggs and ensure the rolls are baked until piping hot throughout.

Substitutions

  • Replace fresh parsley with fresh mint for a more aromatic, classic Turkish-style filling.
  • Replace feta cheese with goat-cheese for a creamier, tangier centre.
  • Replace nigella seeds with sesame seeds for a milder topping.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then store airtight in the fridge. Reheat on a baking tray at 180°C (355°F) for 8 to 10 minutes until piping hot; freeze for up to 2 months and reheat from frozen at 180°C (355°F) for 12 to 15 minutes.

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Recipe overview

  • Servings: 8 servings
  • Yield: savoury rolls
  • Total time: 1h 45min (35min active)
  • Difficulty: Medium
  • Cuisine: Turkish
  • Allergens:
    Eggs Gluten Milk Wheat
Freezer friendly Kid friendly
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Equipment you'll need

Baking tray Mixing bowl Oven Whisk
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Caster sugar

1 cup ≈ 200 g
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Extra virgin olive oil

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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Instant yeast

1 cup ≈ 149.333333 g
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Plain flour

1 cup ≈ 120 g
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Whole milk yogurt

1 cup ≈ 245 g
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