Phyllo Cheese Rolls
If you are looking for a fun and easy appetizer, these phyllo rolls are a great choice. We made them in class recently. Once you get the rolling part down, they can be made pretty quickly. The end result is a fun snack or appetizer that is crisp on the outside and cheesy in the middle. We called them phyllo “cigars” after rolling. They are smaller than a real cigar, but the shape is similar. One of the ladies in class asked about using a cheese other than feta- she isn’t a fan. Yes, you can substitute almost any other cheese. I think mozzarella with some Parmesan cheese would be great. Smoked Gouda also comes to mind as a fun option. You could also play around with different herbs. Perhaps basil and oregano with mozzarella.
They can be constructed ahead of time then fried when ready to serve. I did fry some once and saved a few to reheat in the oven after. They were still pretty good. Before you ask- I don’t have an air fryer but they should be doable that way. I would give them a spritz of oil first though, to help crisp the crust.
It was a busy class and I wish I had gotten a better picture of them. They really are delicious.
So here is the recipe. Enjoy!!
Phyllo Cheese Rolls
2 cups feta cheese, crumbled
¼ cup chopped parsley
10 phyllo sheets, thawed
1 tablespoon water, to brush the phyllo sheets
½ cup oil to fry the rolls
In a bowl, combine the crumbled feta cheese and chopped parsley. Mix them together until they are well combined. Lay one phyllo sheet flat on a clean surface. Cut the sheet into 4 equal strips. Cover the remaining phyllo sheets with a damp towel to keep them from drying out while you’re working. Place about a tablespoon of the feta and parsley mixture at one end of a strip. Fold the end over the filling, then fold in the sides and start rolling up the strip towards the other end, like a cigar. Repeat with the remaining phyllo strips. Once you reach the end of each strip, use a bit of water to brush the end and then press it onto the roll to seal it. Repeat this process until all your filling is used.
Heat the oil in a frying pan over medium heat. Once the oil is hot, add a few rolls at a time, making sure not to overcrowd the pan. Fry them until they’re golden brown on all sides, which should take about 2-3 minutes. Once the rolls are fried, remove them from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil. Continue frying the remaining rolls. Once all the rolls are fried and drained, they’re ready to be served. Enjoy them while they’re hot and crispy!