Ingredients for Flogeres Sweet Cheese Phyllo Rolls
- 225g (8oz) cream cheese, softened
- Fresh Ricotta
- 115g (4oz) cottage cheese
- Caster Sugar
- Phyllo Pastry
- Unsalted Butter
- 1 tsp ground cinnamon, for dusting
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How to Make Flogeres Sweet Cheese Phyllo Rolls
- In a mixing bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Add the ricotta, cottage cheese, and sugar. Beat until thoroughly combined and smooth.
- Preheat oven to 190°C (375°F). Line an oven tray with baking paper.
- Working with 4 sheets of filo at a time, gently lay one sheet on a clean work surface. Brush lightly with melted butter. Repeat with three more sheets, creating a 4-layer stack.
- Using a sharp knife or pizza cutter, cut the layered filo into four 12x18cm rectangles.
- Place one rectangle on the work surface, with the shortest side facing you. Spoon 1 tablespoon of the cheese mixture along the shortest side, maintaining a 1cm border.
- Carefully roll the pastry into a tight cylinder, tucking in the sides as you roll to prevent filling from escaping.
- Brush the rolled phyllo with melted butter.
- Place the roll onto the prepared baking tray. Repeat steps 5-7 with the remaining filo and cheese mixture to create 24 rolls.
- Bake for 12 minutes, or until the rolls are golden brown and crispy.
- Remove from oven and immediately dust with ground cinnamon.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
23g
Carbs
3g
