Cheese Pastry Rolls Recipe
Crispy and golden, these thin, rolled pastries are filled with white cheese lightly fried for a deliciously crunchy bite.
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Ingredients
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Pastry
Filling
Frying / Finishing
Method
Pastry
- 1
Make dough
In a large mixing bowl combine 2.5 cups all-purpose flour and 1 tsp salt. Create a well in the center and add 1 cup warm water and 2 tbs olive oil. Stir with a fork until a shaggy dough forms.
- 2
Knead
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, dust with up to 1–2 tbs more flour.
- 3
- 4
Roll thin
On a lightly oiled surface, working with one dough ball at a time, use a rolling pin to roll each ball until very thin — almost translucent — about 8–10 inches (20–25 cm) diameter. If dough resists, let rest 5 more minutes and continue.
Filling
- 5
Prepare filling
While dough rests, mix 1.5 cups crumbled white cheese, 2 tbs melted butter, 2 tbs finely chopped parsley, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes in a bowl. Taste and adjust seasoning. The mixture should be moist but not runny; press any excess moisture out of the cheese before mixing.
- 6
Assemble rolls
Place a rolled dough sheet on the oiled surface. Spread about 2–3 tbs of the cheese mixture in a line across one edge of the sheet, leaving a 1/2-inch border. Fold the edges over the filling slightly, then tightly roll away from you to form a thin cigar-shaped roll, sealing the edge by pressing gently. Repeat with remaining dough and filling. You should get about 8 rolls.
- 7
Frying / Finishing
- 8
Heat oil
Pour 1.5 cups vegetable oil into a deep skillet or frying pan (oil should be about 1/2 inch deep). Heat over medium-high until oil registers 350°F (175°C) or a small piece of dough sizzles immediately but does not burn (about 3–4 minutes).
- 9
Fry rolls
Working in batches, add 2–3 rolls to the hot oil without overcrowding. Fry, turning occasionally, until all sides are golden brown and crisp, about 2.5–3.5 minutes per batch. Adjust heat to maintain a even fry and avoid burning.
- 10
Drain & season
Using a slotted spoon, transfer fried rolls to a paper towel-lined plate to drain for 1–2 minutes. While still warm, sprinkle lightly with 1/2 tsp fine sea salt (divide across batches).
- 11
Serve
Serve hot or warm immediately for best crispness. These rolls are excellent with plain yogurt or a mild dipping sauce.