CRISPY CHEESE ROLLS

These cheese rolls are known in Arabic as Rakakat bi jebneh. They are usually made with Greek Phyllo dough and filled with a mixture of cheeses and parsley. Living in Germany I got also introduced to the Turkish Yufka dough that comes in triangle shape. The slightly thicker dough makes it more suitable for the freezer once worked into rolls.

I don’t mind easy and straightforward recipes like this one. I always have a good batch in my freezer as they come in handy when I get unexpected visitors, or when I am planning for a dinner party. There is no need to thaw them, just take them out and deep fry, or bake them in the oven. The crispiness from the outside and creaminess from the inside turn each bite into a wonderful delight.

Yufka dough

The Yufka dough I use comes in thin sheets already cut into triangles. It is very easy to handle, and very malleable especially when brushed with melted butter. Like working with any dough, keep it covered with a clean towel while filling. The amount of cheese I use in the recipe is enough to make about 20 to 24 rolls depending on how generous I am.

When I end up having leftover dough, I fill them with ham and cheese and reward myself with a scrumptious snack. I spread the surface of a crêpe pan with little melted butter, then brush rolls with butter and finally bake to perfection!

If you can’t find Turkish Yufka dough where you live, you can easily substitute it with Phyllo dough. Take out a sheet and fold in the middle to make it thicker. Then brush slightly with melted butter, fill and roll. Cheese rolls with Phyllo can be also frozen before baking or deep-frying.

Dina Kohl

Crispy Cheese Rolls

Crispy rolls with creamy cheese filling

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Servings: 20 pieces

Course: Mezze

Cuisine: Lebanese

Ingredients Method Notes

Ingredients

  

• Triangle Cut Pastry Leaves Yufka Pastry-360 g
• 600 g Feta cheese grated
• 1 bunch of flat-leaf parsley about 70 g leaves stripped off, rinsed well, drained and coarsely chopped
• 100 g melted butter to brush
• 100 g melted butter when baking
• 300 ml sunflower when deep-frying

Method

 

1. For the filling: Mix the cheese and parsley in a bowl.
2. Brush one piece of pastry at a time with some melted butter. Spread one tablespoonful of cheese on the shorter side of the triangle, fold on both sides and roll. Repeat procedure.
3. For the baking option: Cover a baking sheet with parchment paper. Line the rolls onto the baking sheet pan, and brush with melted butter.
4. To bake: Preheat the oven (200°C, 400°F)). Bake on second lower rack for about 25 minutes until golden in colour. Serve warm.
5. To fry: Heat the oil in a frying pan over moderate heat and fry the rolls in batches of 5-6 over for about 3 minutes until golden in colour. Transfer to a plate covered with paper towel.

Notes

All images and text © Dina Bayoud Kohl