Quick ham and cheese phyllo rolls

Name: Quick ham and cheese phyllo rolls
Ingredients: 1 package phyllo sheets (400 g); 200 g butter; 9 slices cheese; 9 slices cooked ham; 1 egg

Appetizers - Quick ham and cheese phyllo rolls by Astrid O. - Recipia

Quick ham and cheese phyllo rolls bake until golden, and the thin sheets dry out quickly once the package is opened. This appetizer has crisp layers of pastry and a soft center, with ham wrapped in melted cheese. I separate the sheets slowly, only after they’ve thawed completely, because the corners tear easily. Prep: 30 minutes. Cook: 22 minutes. Total time: 52 minutes. Servings: 6. Approximately 590 kcal and 20 g protein per serving.

Ingredients

1 package phyllo sheets (400 g)
200 g butter
9 slices cheese
9 slices cooked ham
1 egg

Preparation

1. Thaw the phyllo sheets according to the package instructions. 2. Melt 200 g butter in a small saucepan over low heat, for about 2 minutes, until liquid. 3. Lay one sheet on your work surface and brush it with melted butter. Place 3 more sheets on top, brushing each sheet with butter before adding the next one. Prepare 3 pastry stacks this way, each with 4 sheets. 4. At the short end of each stack, place 3 slices of cheese and 3 slices of ham, whole or cut into thin strips. Wrap the ham in the cheese, then roll the sheets tightly around the filling. 5. Cut each stack into 3 equal pieces, through the gaps between the ham and cheese slices. Then cut each piece in half and arrange all 18 rolls on the baking tray. 6. Beat the egg until foamy and brush the rolls with it. Bake at 200°C for 20 minutes, until golden brown.

Notes

You can brush the sheets with about 100 ml oil instead of butter. The sheets contain gluten, and the cheese and butter contain dairy; the egg stays on the outside. I serve them with a tomato salad. Choose thin, flexible slices of ham that are easy to arrange inside. If the ham is very salty, plain cheese, not smoked, keeps the filling more balanced. The sheets can tear when they’re still cold or too dry, so let them thaw completely and keep the package covered while you work. I spread the butter in a thin layer, especially toward the edges, so the sheets stay in place. Leftover rolls keep in a sealed container in the refrigerator for up to 3 days; the sheets gradually soften.