Recipe of Myrssini Lambraki,
a well known Head Cook and food author
from a recipe leaflet of the Greek supermarket "AB Vassilopoulos"
Ingredients (for 4-6 people)
For the rolls:
300gr. of phyllo pastry sheets
For the filling:
3 tbsp of olive oil
1 large leek, finely chopped (both white and green tender part)
3 tea-cups of Greek Anthotyro cheese
1 tsp of honey
salt
pepper
2 threads of saffron, dissolved in 1 tbsp of white sweet wine
1 tbsp of melted butter mixed with 1 tbsp of olive oil, for brushing
2 tbsp of black sesame seeds
Method:
Warm the 3 tbsp of olive oil in a non-stick frying pan on medium heat. Throw in the leeks, turn the heat to medium-low and sauté for about 4-5 minutes, stirring with a wooden spoon until they are softened. Add the honey and pour over with the wine along with the saffron.
Continue cooking for another 3-4 minutes and take off the heat. Leave the mixture aside to cool down and then add the Anthotyro cheese and season with salt and pepper. Stir well and leave aside for later.
Preheat the oven to 180°C. Line a baking tray with some baking paper.
Get one phyllo sheet, brush with some butter, place a second sheet on top and brush with butter too. Cut in half (lengthwise) so to have 2 long strips (keep the rest of the phyllo covered with a cool damp kitchen towel so not to dry out).
Place 1 heaped tsp of the filling along one short side of the strip leaving a bit of space all around. Fold in long sides of phyllo and roll up from one short side so to create a small log enclosing the filling. Continue in the same way until the remaining phyllo pastry and the filling are used up.
Transfer the rolls on the baking tray (seam side down) and brush on top with some butter. Sprinkle with the sesame seeds and put in the oven. Bake for 22-30 minutes (depending on the oven) until they are golden and crispy.
For the rolls:
300gr. of phyllo pastry sheets
For the filling:
3 tbsp of olive oil
1 large leek, finely chopped (both white and green tender part)
3 tea-cups of Greek Anthotyro cheese
1 tsp of honey
salt
pepper
2 threads of saffron, dissolved in 1 tbsp of white sweet wine
1 tbsp of melted butter mixed with 1 tbsp of olive oil, for brushing
2 tbsp of black sesame seeds
Method:
Warm the 3 tbsp of olive oil in a non-stick frying pan on medium heat. Throw in the leeks, turn the heat to medium-low and sauté for about 4-5 minutes, stirring with a wooden spoon until they are softened. Add the honey and pour over with the wine along with the saffron.
Continue cooking for another 3-4 minutes and take off the heat. Leave the mixture aside to cool down and then add the Anthotyro cheese and season with salt and pepper. Stir well and leave aside for later.
Preheat the oven to 180°C. Line a baking tray with some baking paper.
Get one phyllo sheet, brush with some butter, place a second sheet on top and brush with butter too. Cut in half (lengthwise) so to have 2 long strips (keep the rest of the phyllo covered with a cool damp kitchen towel so not to dry out).
Place 1 heaped tsp of the filling along one short side of the strip leaving a bit of space all around. Fold in long sides of phyllo and roll up from one short side so to create a small log enclosing the filling. Continue in the same way until the remaining phyllo pastry and the filling are used up.
Transfer the rolls on the baking tray (seam side down) and brush on top with some butter. Sprinkle with the sesame seeds and put in the oven. Bake for 22-30 minutes (depending on the oven) until they are golden and crispy.
These look awesome!
ReplyDeletePaige
http://Thehapyflammily.blogspot.com
They are very easy to make and they are very tasty indeed!
DeleteThank you for the visit:-)
These look like the kind of rolls that would not even get to the point of cooling at our house. They look absolutely delicious!
ReplyDeleteI know exactly what you mean, we have the same problem at ours!! LOL
DeleteThank you for the visit and the comment:-)
Hi! Although I have not seen your registration as a follower yet, thanks for the invitation and for your trouble passing by:-)
ReplyDeleteHi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole's Chatter. We are collecting recipes using carrots and/or leeks. This is the link . I hope you pop over to check it out. There are lots of great recipes already linked in.
ReplyDeleteHi! Thanks for the visit, taking the time to leave a comment and of course for the invitation. I'll check it out to see how it works:-)
Delete