1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7.1 oz)
1/3 cup coconut flour (40 g/ 1.4 oz)
1 tsp gluten-free baking powder
1 large egg
pinch of sea salt and ground pepper

1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7.1 oz) 1/3 cup coconut flour (40 g/ 1.4 oz) 1 tsp gluten-free baking powder 1 large egg

Add grated cheese to a microwave safe bowl, heat in 30 second bursts until melted. Stirring in between each burst of heat.
Place melted cheese into a food processor along with the remaining pastry ingredients. Pulse until pastry forms a smooth dough. Remove from the food processor and divide into 4 equal balls.
To assemble the Gozlemes, roll each ball in between 2 sheets of parchment paper, into a rectangle shape.
Divide the cooled filling in the centre of each pastry sheet. Start by folding the bottom and top edges overfilling.
Then fold the side edges over to completely encase filling. Repeat with remaining pastry sheets.
Heat oil over medium heat in a non-stick skillet, lightly fry each gozleme until golden, turn and cook on the remaining side. Alternatively, you can place gozlemes on a baking tray, lined with baking paper, and cook in the oven for 5-10 minutes at 180 ˘XC/ 355 ˘XF (fan assisted), or 200 ˘XC/ 400 ˘XF (conventional) or until lightly golden.