Best 3 Feta And Walnut Phyllo Rolls Recipes

FETA AND WALNUT PHYLLO ROLLS

Steps:

• Preheat oven to 350°F.
• Blend feta, walnuts, Aleppo flakes, and a pinch of salt in a food processor until a ball begins to form. Form into 27 (1-inch) balls, then roll balls into 2 1/2-inch logs.
• Leave phyllo sheets stacked and cut lengthwise into thirds, then stack thirds into 1 pile. Cover with plastic wrap and a dampened kitchen towel.
• Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter. Place a feta log in center of phyllo sheet parallel to short end. Fold phyllo in half, enclosing log, and brush with butter. Starting at end with log, roll up pastry to resemble a cigar.
• Transfer, seam side down, to a lightly buttered baking sheet, then make 26 more rolls in same manner.
• Brush rolls with some butter and bake in middle of oven until golden, about 25 minutes. Cool on baking sheet on a rack. Serve warm or at room temperature.

FETA WALNUT DATE CIGARS

Steps:

• Pulse cream cheese, feta, walnuts, and dates together in a food processor, stopping occasionally to scrape down side of bowl, until nuts are finely chopped and mixture is combined well. Quick-chill filling by freezing until cold (to make it easier to handle), 15 to 20 minutes in freezer.
• Stack 8 sheets of phyllo and cut stack crosswise into 4 strips (each about 12-by 4-inches), reserving remaining phyllo for another use.
• Stack phyllo strips, then place stack between sheets of wax paper or plastic wrap (to keep phyllo from drying out) and cover with a kitchen towel (to help keep the paper or plastic wrap in place).
• Preheat oven to 400°F with rack in the middle.
• Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter.
• Roll a scant tablespoon of filling between your hands into a 3-inch-long log and place log in center of phyllo sheet, parallel to short end. Fold phyllo in half, enclosing log, and brush with butter.
• Roll a scant tablespoon of filling between your hands into a 3-inch-long log and place log in center of phyllo sheet, parallel to short end. Fold phyllo in half, enclosing log, and brush with butter.
• Starting at log end, roll up pastry to resemble a cigar. Transfer, seam side down, to a lightly buttered baking sheet.
• Make more rolls, leaving 1/2-inch of space between cigars on baking sheet. Bake until phyllo is golden, 15 to 20 minutes.

BRUSSELS SPROUTS AND FETA PASTRY ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.
• Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
• Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.
• Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.
• Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.