I made these cheese and cheese rolls again using homemade puff pastry. It's a quick dish, great for when you have leftover cheese in the fridge and want something warm next to a glass of beer or as a savory snack. I usually use plenty of caraway, but it can easily be adapted with dried herbs if you're not in the mood for caraway or want a different flavor. I made the dough at home, but you can also use store-bought.
Quick Info
Total time: about 45-50 minutes
Preparation time: 20-25 minutes (depends on how quickly you roll and cut)
Baking time: 20-25 minutes (depending on the oven)
Servings: varies based on the thickness of the strips, about 20-25 medium rolls
Difficulty: easy
Recipe type: savory snack, appetizer
Ingredients
1 roll of homemade puff pastry (or store-bought if you don't have time to make it)
350 g cheese (half cheese, half telemea; can be adjusted to taste, but keep the ratio for a balance of taste and texture)
3 or 4 egg yolks (for brushing the strips)
Turmeric, just enough to give a yellow hue and slight flavor (not much needed)
Caraway (generous, for taste)
Note: the cheeses should be grated.
Preparation method
1. Divide the puff pastry into two equal pieces. Roll each piece on a lightly floured surface until you get sheets that are not too thin (about 4-5 mm thick).
2. Using a pizza cutter or a sharp knife, cut the sheets into equal strips. The length and width depend on how thick you want the rolls to be.
3. Place each strip on the work surface. Brush them with egg yolk over the entire surface – do not overdo it with the layer, just enough for the cheese to stick and to have a shine at the end.
4. Evenly sprinkle the grated cheese and telemea. The amount should be enough to feel the taste but still allow you to roll the strips without everything falling out.
5. Generously sprinkle caraway. Add a pinch of turmeric – not much, just enough to give a splash of color.
6. Gently roll each strip without pressing too hard. The ends can be left loose or lightly pinched.
7. Place the formed rolls on a baking tray lined with parchment paper, leaving a small space between them (they don't rise much while baking, but they shouldn't be touching).
8. Put the tray in the oven at 180-200°C (preheated oven) and bake until they are evenly browned. The time varies, but around 20-25 minutes. If using two trays, rotate them halfway through for even baking.
9. Take them out of the oven and let them cool for a few minutes before serving.
Why I make this recipe often
It’s quick, has no complicated steps, and is good both warm and at room temperature. There’s no need for expensive or rare ingredients – you can easily find cheese and puff pastry. It’s perfect when you have guests or want something savory alongside a cold drink.
Tips and variations
Tips
Don’t put too much filling, otherwise it spills out when rolling and the rolls come apart while baking.
Brush the edges with egg yolk only if you want the ends to stick well – otherwise, they may come apart a little, which doesn’t necessarily spoil the appearance.
If the puff pastry sheet is too thin, the rolls come out crunchier but can easily break when rolling.
Substitutions
You can use only cheese or only telemea, but the mix gives a more balanced taste.
Caraway can be replaced with oregano, rosemary, dried basil, or another herb, depending on preference.
If you don’t have turmeric, you can omit it – it’s not essential, it’s more for color.
Variations
The cheese can be replaced with something else savory (for example, burduf cheese).
For a lighter version, you can use only egg yolk for shine and reduce the cheese.
You can add sesame or poppy seeds if you don’t want caraway.
Serving ideas
They are good as an appetizer, with beer or juice.
They also work for takeout, not just warm, but they get a bit soft.
You can serve them plain or with a simple dip (yogurt or sour cream).
Frequently asked questions
What can I substitute for homemade puff pastry if I don’t have time to make it?
You can use store-bought puff pastry, preferably one based on butter if you want a better texture.
Can the cheese rolls be made a day in advance?
Yes, but ideally, you should bake them on the day you want to serve them. If you make them a day in advance, keep them in a closed container, but they won’t stay as crispy.
Can the cheese rolls be frozen before baking?
They can be frozen rolled, placed on a tray, and then transferred to a bag, but they need to be baked directly from the freezer, with a little extra time in the oven.
What types of cheese work best?
Cheese and telemea provide the right texture and taste. You can also use other cheeses that melt easily, but avoid overly watery cheese.
Nutritional values
Approximate values per serving (1 medium roll out of 25):
Calories: about 90-110 kcal
Protein: 4-5 g
Fat: 6-8 g
Carbohydrates: 5-6 g
Sodium: quite high, depending on telemea
These are estimates, exact values depend on the cheeses and pastry used.
Storage and reheating
The rolls keep well for 1-2 days in a closed container at room temperature. They become softer over time but are still good. If you want to reheat them, put them in the warm oven for a few minutes, not in the microwave (otherwise, they become soft and gummy). I do not recommend keeping them for more than 2 days, as the pastry loses its texture.
Quick Info
Total time: about 45-50 minutes
Preparation time: 20-25 minutes (depends on how quickly you roll and cut)
Baking time: 20-25 minutes (depending on the oven)
Servings: varies based on the thickness of the strips, about 20-25 medium rolls
Difficulty: easy
Recipe type: savory snack, appetizer
Ingredients
1 roll of homemade puff pastry (or store-bought if you don't have time to make it)
350 g cheese (half cheese, half telemea; can be adjusted to taste, but keep the ratio for a balance of taste and texture)
3 or 4 egg yolks (for brushing the strips)
Turmeric, just enough to give a yellow hue and slight flavor (not much needed)
Caraway (generous, for taste)
Note: the cheeses should be grated.
Preparation method
1. Divide the puff pastry into two equal pieces. Roll each piece on a lightly floured surface until you get sheets that are not too thin (about 4-5 mm thick).
2. Using a pizza cutter or a sharp knife, cut the sheets into equal strips. The length and width depend on how thick you want the rolls to be.
3. Place each strip on the work surface. Brush them with egg yolk over the entire surface – do not overdo it with the layer, just enough for the cheese to stick and to have a shine at the end.
4. Evenly sprinkle the grated cheese and telemea. The amount should be enough to feel the taste but still allow you to roll the strips without everything falling out.
5. Generously sprinkle caraway. Add a pinch of turmeric – not much, just enough to give a splash of color.
6. Gently roll each strip without pressing too hard. The ends can be left loose or lightly pinched.
7. Place the formed rolls on a baking tray lined with parchment paper, leaving a small space between them (they don't rise much while baking, but they shouldn't be touching).
8. Put the tray in the oven at 180-200°C (preheated oven) and bake until they are evenly browned. The time varies, but around 20-25 minutes. If using two trays, rotate them halfway through for even baking.
9. Take them out of the oven and let them cool for a few minutes before serving.
Why I make this recipe often
It’s quick, has no complicated steps, and is good both warm and at room temperature. There’s no need for expensive or rare ingredients – you can easily find cheese and puff pastry. It’s perfect when you have guests or want something savory alongside a cold drink.
Tips and variations
Tips
Don’t put too much filling, otherwise it spills out when rolling and the rolls come apart while baking.
Brush the edges with egg yolk only if you want the ends to stick well – otherwise, they may come apart a little, which doesn’t necessarily spoil the appearance.
If the puff pastry sheet is too thin, the rolls come out crunchier but can easily break when rolling.
Substitutions
You can use only cheese or only telemea, but the mix gives a more balanced taste.
Caraway can be replaced with oregano, rosemary, dried basil, or another herb, depending on preference.
If you don’t have turmeric, you can omit it – it’s not essential, it’s more for color.
Variations
The cheese can be replaced with something else savory (for example, burduf cheese).
For a lighter version, you can use only egg yolk for shine and reduce the cheese.
You can add sesame or poppy seeds if you don’t want caraway.
Serving ideas
They are good as an appetizer, with beer or juice.
They also work for takeout, not just warm, but they get a bit soft.
You can serve them plain or with a simple dip (yogurt or sour cream).
Frequently asked questions
What can I substitute for homemade puff pastry if I don’t have time to make it?
You can use store-bought puff pastry, preferably one based on butter if you want a better texture.
Can the cheese rolls be made a day in advance?
Yes, but ideally, you should bake them on the day you want to serve them. If you make them a day in advance, keep them in a closed container, but they won’t stay as crispy.
Can the cheese rolls be frozen before baking?
They can be frozen rolled, placed on a tray, and then transferred to a bag, but they need to be baked directly from the freezer, with a little extra time in the oven.
What types of cheese work best?
Cheese and telemea provide the right texture and taste. You can also use other cheeses that melt easily, but avoid overly watery cheese.
Nutritional values
Approximate values per serving (1 medium roll out of 25):
Calories: about 90-110 kcal
Protein: 4-5 g
Fat: 6-8 g
Carbohydrates: 5-6 g
Sodium: quite high, depending on telemea
These are estimates, exact values depend on the cheeses and pastry used.
Storage and reheating
The rolls keep well for 1-2 days in a closed container at room temperature. They become softer over time but are still good. If you want to reheat them, put them in the warm oven for a few minutes, not in the microwave (otherwise, they become soft and gummy). I do not recommend keeping them for more than 2 days, as the pastry loses its texture.