Cheese rolls with ricotta cheese and mint, in a crisp, crunchy crust and sprinkled with icing sugar and fragrant cinnamon.
Delicious, lightweight and easy and quick to make. Pleasantly eaten as a dessert or as an appetizer.
Your choice!
Delicious, lightweight and easy and quick to make. Pleasantly eaten as a dessert or as an appetizer.
Your choice!
| work: 20′ | time: 45′ | easy: |
Ingredients (24 rolls)
|
In a medium bowl put all ingredients except the oil, sugar, and cinnamon. Mix with a fork. Remove the phyllo pastry from the freezer 1 hour before you start preparing the rolls! Fold in half the 3 sheets and cut with a knife. |
Fold them again in half and cut again. Now we have 12 smaller sheets. |
Take a ruler, place it diagonally on the sheets and cut again with the knife. We have 2 orthogonal triangles and 24 triangular pieces of phyllo pastry. |
Place the sheets in front of you, with one of the smaller sides facing you. Fill a teaspoon with the cheese mixture and place it near the tip and along the lower vertical side, leaving a little distance from the bottom, right and left. |
 Turn the sheet from left and right to cover the filling slightly and contain it. |
Begin to wrap the triangular sheet from the bottom upwards rolling the sheet of dough. |
Pinch the tip of the sheet, moistening your fingers with a little water. Place the rolls in a row, with the join facing down, to parchment paper in a shallow oven pan. |
 Optionally, brush the top with a little vegetable oil. Place the pan in a preheated oven with air at 180°C/ 350°F/ Gas 4 for 20'-25' or until you get a nice golden color. |
Enjoy them as dessert, sprinkled with a little icing sugar and cinnamon…
…Or plain as a snack.They are delicious…, either way!
You can fry them instead of baking, if you prefer. They are equally delicious.
