Flogeres Sweet Cheese Phyllo Rolls Recipes

FLOGERES SWEET CHEESE FILO ROLLS

Steps:

• 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.

POLISH CHEESE SWEET ROLLS RECIPE - DROZDZOWKI Z SEREM

Steps:

• In a small bowl or glass measuring cup, combine yeast with 1 teaspoon sugar and 1/4 cup warm water. Set aside.
• In a large bowl or stand mixer, mix together with the paddle attachment 1 cup warm milk, butter, 1.4 ounces sugar and pinch salt, until the sugar has dissolved. Add eggs and yeast mixture, combining well. Add the flour and beat with the paddle attachment until well mixed. The dough will be very sticky, almost a batter, and that is fine. Scrape down the sides of the bowl and let rise in the same bowl, covered, until doubled.
• Punch down dough and turn out onto a lightly floured surface. Knead a few minutes to release the trapped air bubbles. Divide into 2-ounce portions.
• Using lightly floured hands, round each portion into a ball. Place on a parchment-lined sheet pan, spacing at least 2 inches apart, and let rise, covered, until doubled.
• Heat oven to 375 F. Using a lightly floured soup ladle bottom, make a depression in each ball of dough. Place a generous portion of filling in each depression. If using crumb topping, sprinkle it on now. Cover and let rise 30 minutes. Beat 1 large egg with 1 teaspoon of water and brush the egg glaze around the sides of each roll. Bake 15 to 20 minutes until done. Cool completely on wire rack. If desired, when cool, dust with confectioners' sugar or drizzle on water icing.

SLOVAK COTTAGE CHEESE ROLLS - TVAROHOVA STRUDLA

Steps:

• Gather the ingredients.
• In a food processor or blender , whiz cottage cheese, egg yolks, cream cheese, 2 tablespoons butter, vanilla, 2 cups sugar until smooth.
• Stir in tapioca or cornstarch. If making the pineapple cottage cheese filling, mix it in with the tapioca or cornstarch and raisins, if using.
• Store, covered in the refrigerator at least 12 hours.
• Gather the ingredients.
• Pour lukewarm milk into a medium bowl.
• Add 3/4 cup sugar and yeast, mixing with a wooden spoon until they dissolve.
• Add 2 cups flour and mix until smooth.
• Cover and let rise in a warm spot for 45 minutes.
• Gather the ingredients.
• In a large food processor or stand mixer or by hand, whisk together 6 cups flour and 2 teaspoons salt.
• Cut in 1 pound butter as you would for pie dough until dough reaches a pea-like consistency.
• Add the 4 beaten eggs and the sponge.
• Mix or process until dough is smooth and cleans the sides of the bowl. If necessary, add more flour until dough is not sticky, but don't overdo it.
• Divide dough into 8 equal pieces, wrap in plastic and refrigerate until ready to use.
• Gather the ingredients.
• On a lightly floured surface and working with one dough ball at a time, roll into a 14x7-inch rectangle.
• Spread 1 1/3 cups cheese filling down the center.
• Make 10 (1-inch) wide slanted slits in the dough on each side of the filling, keeping 1/4-inch away from the filling.
• Fold the top piece of dough down.
• Then, from the top, alternate crossing slits over the filling from side to side. Leave the bottom two slits.
• Fold the bottom up, bring last two strips across and tuck. It's OK for the filling to peek through.
• Preheat oven to 350 F.
• Using two spatulas and lifting from ends, transfer braided roll onto a parchment-lined sheet . Let stand on the baking sheet for 15 minutes before baking.
• Brush lightly with leftover beaten egg white. Bake about 25 to 30 minutes until lightly browned. Remove from the oven.
• Let sit on baking sheet for 1 minute before carefully transferring to a cookie rack to cool. When cool, place on a 14x5-inch cardboard covered with aluminum foil. Dust with confectioners' sugar. Place in a plastic bag and refrigerate up to one week or freeze.
• Enjoy!
• After assembling the roll, place it on a parchment-lined baking sheet and freeze.
• Transfer to a plastic bag and freeze for later use.
• When ready to use, do not thaw. Remove from the plastic bag and bake in the oven at 350 F for 30 or more minutes.

FLOGERES - SWEET CHEESE PHYLLO ROLLS

Steps:

• 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.

CHEESY PARSLEY PHYLLO ROLLS

Steps:

• Whisk together oil, yogurt, eggs, salt and pepper in a small bowl. Set aside.
• Prepare the filling: Place feta cheese, shredded cheese, parsley, and egg in a mixing bowl. Using clean hands, mix until combined.
• Spray a 9-inch spring form pan and place parchment paper at the bottom. Set aside.
• Place two sheets of phyllo dough on a clean kitchen counter. Gently brush 2 tablespoons of the yogurt mixture over the dough. Place one more sheet on top and lightly brush with the yogurt mixture. Place one last sheet on top.
• Place 5-6 tablespoons of the filling on the long end of the sheet, making sure to distribute it evenly throughout the side.
• Gently roll the filling into the log. Lightly brush the roll with the yogurt mixture. Cut the log into equal parts (each roll - approximately 2 1/2 inches).
• Arrange the pieces in the spring form pan cut side up, starting from the outer corners.
• Continue with the remaining phyllo dough sheets and filling until the baking dish is full. Generously brush the top of the rolls with the yogurt mixture and sprinkle it with sesame seeds.
• Cover with stretch film and place it in the fridge. Allow it to sit in the fridge for at least an hour up to 24 hours.
• When ready to bake, pre-heat the oven to 350 degrees. Bake for 1 hour, or until the top of the cake is golden.
• Allow it to cool for 10 minutes. Run a pairing knife through the edges to loosen. Remove the cake from the pan, cut into pieces, and serve.