Feta And Walnut Phyllo Rolls Recipes

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FETA AND WALNUT PHYLLO ROLLS



Feta and Walnut Phyllo Rolls image

Categories     Bake     Vegetarian     Feta     Walnut     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 6 servings

Number Of Ingredients 5

5 oz feta, patted dry if wet, then crumbled
1/4 cup walnuts, toasted and finely chopped
3/4 teaspoon dried Aleppo chile flakes
9 (17- by 12-inch) phyllo sheets (preferably spelt phyllo)
1 1/2 sticks (3/4 cup) unsalted butter, melted

Steps:

  • Preheat oven to 350°F.
  • Blend feta, walnuts, Aleppo flakes, and a pinch of salt in a food processor until a ball begins to form. Form into 27 (1-inch) balls, then roll balls into 2 1/2-inch logs.
  • Leave phyllo sheets stacked and cut lengthwise into thirds, then stack thirds into 1 pile. Cover with plastic wrap and a dampened kitchen towel.
  • Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter. Place a feta log in center of phyllo sheet parallel to short end. Fold phyllo in half, enclosing log, and brush with butter. Starting at end with log, roll up pastry to resemble a cigar.
  • Transfer, seam side down, to a lightly buttered baking sheet, then make 26 more rolls in same manner.
  • Brush rolls with some butter and bake in middle of oven until golden, about 25 minutes. Cool on baking sheet on a rack. Serve warm or at room temperature.

FETA WALNUT DATE CIGARS



Feta Walnut Date Cigars image

If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo ingredients of Turkish cuisine, but are also reminiscent of walnut-date bread with cream cheese: a delicious American classic. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

Provided by Ian Knauer

Categories     Appetizer     Christmas     Cocktail Party     Thanksgiving     Cream Cheese     Feta     Date     Walnut     Christmas Eve     Party     Phyllo/Puff Pastry Dough     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 6

6 ounces cream cheese, cut into pieces
6 ounces crumbled feta (1 cup plus 2 tablespoons; patted dry if wet)
2/3 cup walnut pieces
1/2 cup chopped pitted dates
1 (1 pound) package phyllo dough (roughly 17- by 12-inch sheets), thawed if frozen
1 1/4 sticks (10 tablespoons) unsalted butter (preferably European-style), melted and cooled slightly

Steps:

  • Pulse cream cheese, feta, walnuts, and dates together in a food processor, stopping occasionally to scrape down side of bowl, until nuts are finely chopped and mixture is combined well. Quick-chill filling by freezing until cold (to make it easier to handle), 15 to 20 minutes in freezer.
  • Stack 8 sheets of phyllo and cut stack crosswise into 4 strips (each about 12-by 4-inches), reserving remaining phyllo for another use.
  • Stack phyllo strips, then place stack between sheets of wax paper or plastic wrap (to keep phyllo from drying out) and cover with a kitchen towel (to help keep the paper or plastic wrap in place).
  • Preheat oven to 400°F with rack in the middle.
  • Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter.
  • Roll a scant tablespoon of filling between your hands into a 3-inch-long log and place log in center of phyllo sheet, parallel to short end. Fold phyllo in half, enclosing log, and brush with butter.
  • Roll a scant tablespoon of filling between your hands into a 3-inch-long log and place log in center of phyllo sheet, parallel to short end. Fold phyllo in half, enclosing log, and brush with butter.
  • Starting at log end, roll up pastry to resemble a cigar. Transfer, seam side down, to a lightly buttered baking sheet.
  • Make more rolls, leaving 1/2-inch of space between cigars on baking sheet. Bake until phyllo is golden, 15 to 20 minutes.

BRUSSELS SPROUTS AND FETA PASTRY ROLL



Brussels Sprouts and Feta Pastry Roll image

My roommate used to call Brussels sprouts 'Little Horribles' -- well, not any more! An elegant looking pastry roll that's great as an appetizer, or as a main feature for vegetarians.

Provided by scottiebaker

Categories     Appetizers and Snacks     Pastries

Time 45m

Yield 6

Number Of Ingredients 12

15 Brussels sprouts, trimmed and cut in half
2 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar, or to taste
1 teaspoon honey, or to taste
¼ cup olive oil
salt and ground black pepper to taste
¼ cup chopped fresh basil
1 small white onion, chopped
¼ cup walnuts
¼ cup almonds
1 (6 ounce) container sheep-milk feta cheese, crumbled
2 (8 inch) square sheets of frozen puff pastry, thawed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.
  • Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
  • Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.
  • Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.
  • Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.

Nutrition Facts : Calories 510.7 calories, Carbohydrate 31.7 g, Cholesterol 25.2 mg, Fat 39.1 g, Fiber 3.8 g, Protein 11.2 g, SaturatedFat 10.4 g, Sodium 445.1 mg, Sugar 5.7 g

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