Baked phyllo rolls with telemea

Name: Baked phyllo rolls with telemea
Ingredients: 200 g store-bought phyllo pastry sheets; 200 g sheep’s milk telemea; 2 tablespoons sour cream; 80-100 ml oil; 1 egg; 1 tablespoon sesame seeds

Appetizers - Baked phyllo rolls with telemea by Victoria C. - Recipia

Baked phyllo rolls with telemea, a Romanian brined cheese, are rolled tightly with the edges folded inward so the filling doesn’t leak out. The telemea mixed with sour cream stays soft in the middle, while the sheets turn golden and crisp. I choose firm telemea so I can grate it without it sticking to the grater. Preparation: 20 minutes. Cooking: 25 minutes. Total time: 45 minutes. Servings: 4. About 520 kcal and 15 g of protein per serving.

Ingredients

200 g store-bought phyllo pastry sheets
200 g sheep’s milk telemea
2 tablespoons sour cream
80-100 ml oil
1 egg
1 tablespoon sesame seeds

Preparation

1. Bring the phyllo sheets to room temperature and take them out of the package. Preheat the oven to 180°C. 2. Grate the telemea and mix it with 2 tablespoons of sour cream. 3. Line a baking tray with parchment paper. Brush each sheet with oil, put a finger-thick layer of cheese filling at one end, fold the edges inward and roll tightly. 4. Arrange the rolls on the tray, brush them with beaten egg and sprinkle with sesame seeds. Bake for 25 minutes, until golden and crisp.

Notes

Cow’s milk telemea can replace sheep’s milk telemea, using 200 g as well. The phyllo sheets contain gluten, the telemea and sour cream contain dairy, and the egg and sesame are allergens. Serve the rolls alongside sliced tomatoes. Like little savory pies, each piece has crisp layers along almost its entire length. Choose firm telemea that grates easily; if it’s very salty, replace 50 g of it with 50 g of unsalted fresh cheese, well drained. Keep unused sheets covered with a clean towel, since the edges dry out and crack when you roll them. If you’re using very thin sheets, check them a few minutes before the baking time is up, as they brown faster. They keep in the refrigerator in a sealed container for up to 3 days, but the sheets soften as they cool. You can serve them warm or cold.