Flogeres - Sweet Cheese Phyllo Rolls
- Ready In:
- 47mins
- Ingredients:
- 7
- Yields:
-
24 rolls
- Serves:
- 24
ingredients
- 125 g cream cheese, softened
- 250 g fresh ricotta
- 250 g fresh cottage cheese
- 2 tablespoons caster sugar
- 24 sheets phyllo pastry
- 100 g unsalted butter, melted
- ground cinnamon (to serve)
directions
- Using an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar and beat until well combined.
- Working with 4 sheets of filo at a time, place a sheet of filo on a work surface, brush lightly with melted butter, then top with another pastry sheet. Continue brushing and layering until there are 4 layers.
- Cut layered filo into four 12x18cm rectangles, then place one rectangle, with the shortest side facing you, on a work surface and spoon 1 tbsp cheese mixture along the shortest side, leaving a 1cm border.
- Roll pastry into a cylinder, folding in the sides as you roll.
- Brush with melted butter and place on a baking paper-lined oven tray. Repeat with remaining filo, filling and butter to form 24 rolls.
- Bake filo rolls at 190C for 12 minutes or until crisp and golden.
- Dust with ground cinnamon, then serve immediately. Flogeres are best made on the day of serving.
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