Best 7 Flaky Cheese Rolls Recipes

FLAKY BUTTERHORN ROLLS

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight. , Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges. , Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour. , Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

JILL'S FLAKY CHEESE ROLLS

Steps:

• Unroll croissant dough and cut into squares (if you bought the kind that is pre-cut into triangles then form squares by "glueing" two of them together with a little water).
• Spread cream cheese as thickly as you want onto the dough and sprinkle chives on top.
• Roll dough up like a jelly roll (rolling it in a crescent shape will make the cheese run out while baking). Pinch the edges closed if you want. Bake according to directions on dough package.
• Serve to hungry guests.

FLAKY CHEESE ROLLS

Steps:

• Mix cheese and parsley in medium bowl. Season filling with salt and pepper.
• If using yufka, place 1 sheet on work surface; keep remaining sheets covered with plastic and damp towel. Shape 1 tablespoon filling into 4- to 5-inch log, 1 inch in from rounded side of wedge. Fold sides in over filling. Starting at filling end, roll toward pointed end, moisten end, and seal, forming cigar. (If using phyllo, shape 1 tablespoon filling into log, 1 inch in from 1 short side. Fold long sides in. Starting at filling end, roll toward opposite end, moisten end, and seal.) Place cigar on baking sheet. Repeat with remaining filling and pastry. Cover with plastic. DO AHEAD Can be made 2 hours ahead. Chill.
• Pour oil into large skillet to depth of 1/2 inch. Heat oil to 350°F. Working in batches, fry pastries until golden brown, about 2 minutes per side for yufka and 1 1/2 minutes per side for phyllo. Drain on paper towels; serve.

FLAKY BLUE CHEESE ROLLS W/WALNUTS

Steps:

• For filling, in medium bowl mix together walnuts, blue cheese, snipped parsley and pepper.
• Unroll pie crust sheet and spread filling evenly over the crust.
• Cut pastry circle into 12 wedges.
• Starting at wide ends, loosely roll up wedges.
• Place rolls, tip side down, on a greased baking sheet.
• Can cover and chill for up to 24 hours if desired.
• Before baking, brush rolls lightly with milk.
• Sprinkle with parmesan cheese and additional parsley.(I prefer the ground parmesan for this.).
• Bake at 425º for about 15 minutes or til golden.
• Cool on wire rack.
• Serve warm.

SEPHARDI FLAKY CHEESE ROLLS

Steps:

• Spread evenly the crumbled feta on the first piece of dough.
• Cover with the second piece, then add shredded yellow cheese.
• Roll carefully.
• With a sharp knife cut the roll approximately every inch.
• Hold each piece between the palms of your hands and make a slight rotary movement to seal the pastry.
• Place on a non-stick pan and bake in a medium oven until golden brown, about 20 minutes.

CHEESECAKE ROLLS

Steps:

• Preheat oven to 350°. On a lightly floured surface, separate biscuits and flatten each to a 5-in. circle. In a small bowl, combine cream cheese and honey; gently fold in blueberries. Place 2 tablespoons mixture in center of each circle. Bring edges of dough together above filling; twist and pinch to seal., Place on parchment-lined baking sheets, seam side down. Brush with butter; sprinkle with granulated sugar., Bake until golden brown, 18-21 minutes. Remove from pans to wire racks to cool for 10 minutes. Meanwhile, whisk together confectioners' sugar, milk and lemon juice; brush over rolls. Cool completely. Refrigerate until chilled, if desired. Sprinkle with additional confectioners' sugar. Refrigerate leftovers.

CHEESE & ONION ROLLS

Steps:

• To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
• Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they're completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
• Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
• Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.