Cheese Rolls (Modified and Swapped Ingredients)
Traditional Ingredients:
- 350 grams Feta Cheese
- 200 grams Mozzarella Cheese
- 3 table spoons Chives
- ½ cup Parsley
- Chili Flakes
- 200 gram Cream Cheese or Labneh
- Optional Binding Agent
Modified Ingredients (Lighter option with swaps):
- 200 grams Light Feta and Skim Mozzarella
- 3 table spoons Chives
- ½ cup Parsley
- Chili Flakes
- 200 grams Low Fat Cream Cheese and Greek Yogurt
- 350 grams Cottage Cheese
Preparation Instructions:
- If your pastry sheets are frozen, start by thawing them at room temperature for 1 hour. Do not remove them from their package until fully thawed.
- For the filling, mix together the crumbled feta, shredded mozzarella, parsley and Parsley.
- Mix together the flour and water using a spoon to create a thick paste which will be used as a glue.
- Once you are ready to roll, open up the pastry sheets and take out a few at a time. Cover the rest with a towel to avoid them drying out.
- Lay out the sheet to form a diamond shape. Place a tablespoon of the filling in the bottom centre.
- Fold over the bottom tip, and roll once to ensure the filling is securely in.
- Then fold over the two sides, ensuring you create at least a 1.5 inch fold on each side, which ensures that the cheese won't escape when frying.
- Finally, roll forward, then secure using the flour and water paste like a glue.
- Place the cheese roll to the side and continue rolling the others.
- At this point, you can freeze them and fry later (from frozen - check blog post for freezer instructions), or you can fry right away.
- To fry, heat the oil to approximately 375F. It's important that the oil is hot so that the outside pastry can fry quickly before the cheese has a chance to melt too much and ooze out.
- Once the oil is hot, place the cheese roll inside using tongs and fry for 20-30 seconds on each side until golden.
- Remove and place on paper towels to soak up excess oil.
- Serve right away while the cheese is hot!