Sephardi Flaky Cheese Rolls Food

COTTAGE CHEESE ROLLS

Steps:

• Blend together cottage cheese, margarine, flour & salt (I often use a potato masher for this). Form into a ball and chill dough overnight in a sealed container. (This is so the dough isn't so goopy and sticky & makes it easier to handle and roll out later).
• Divide into four parts. Take one part at a time and roll dough into a circle on a lightly floured surface (about 10-12 inches in diameter). Cut into 12 wedges and roll up each wedge (start with large end) to form croissant shape.
• Bake at 350F for approximately 20 minutes or until you notice nice golden brown spots forming (this is the cottage cheese). Alternatively, you can freeze them and bake them at another time. Personally, I find that I actually like them better when they've been frozen. For some reason, when you make them fresh, they turn out a little differently. You also don't really need to thaw them out before baking for more than a few minutes.
• Frost with icing. Now, the icing is actually the part that makes these so good! The rolls themselves are not sweet at all and really only transform into a dessert once the icing is added. The icing happens to also be one of those things that I don't have a recipe for and sort of just "wing it". It's maybe roughly a cup of icing sugar, maybe 4 tablespoons of milk, and several dashes of cinnamon. You can experiment with the amounts until you get something you're happy with.
• These are best served fresh and warm out of the oven and I like them with a nice cold glass of milk!

SIGARA BOREGI (LITTLE CHEESE ROLLS)

Steps:

• For the filling, mash the feta with a fork and mix with the egg and herbs of choice.
• Take out the sheets of phyllo only when you're ready to use them as they dry out. Cut the sheets into 4 rectangles each, about 12x4 inches and put them in a pile on top of each other.
• Brush the top strip with melted butter. Take a heaping teaspoon of filling and place it at one of the 4" or shortest ends of the strip in a thin sausage shape along the edge, about 1" from it and 1" from side edges.
• Roll up the top sheet with the filling inside like a cigarette. Turn the ends in when you've rolled it about a third of the way to trap the filling, then continue to roll.
• Repeat with the remaining phyllo sheets.
• Place the cigars close to each other on a greased baking sheet and brush the tops with melted butter.
• Bake at 350F for 30 minutes, or until crisp and golden.
• Serve hot.

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.

PARMESAN CHEESE ROLLS

Steps:

• Combine 2 cups flour, yeast, sugar, salt, and Italian seasoning.
• Separately, heat milk, water, and butter until 120 degrees.
• Combine both mixtures. Stir in egg and remaining flour. Knead 5 minutes
• Let rise 15 mins in warm oven.
• Divide into 15-20 balls.
• Dip each one into butter and then into parmeasean cheese.
• Place into greased 13X9 pan.
• Let rise 15 minutes.
• Bake 375 20-25 minutes.

FLAKY DINNER ROLLS

Steps:

• Heat milk in microwave for about 20 seconds or until you can get it between 100 - 110 degrees F. No hotter, or the yeast will die.
• Dissolve sugar into milk, then add yeast. Let stand for 5 minutes.
• In large bowl (or KitchenAid mixer bowl), add 2 3/4 cups of the flour and the 3/4 tsp of salt. Stir lights (or start mixer with dough hook attachment).
• Add yeast mixture to flour, continue to mix. If mixture does not pull off sides after about 3-4 minutes of mixing, then slowly add remaining 1/4 cup of flour.
• After dough ball is formed, turn dough out onto floured surface and knead about 5 minutes until smooth. Cover with plastic wrap and let sit for about 10 minutes.
• On floured surface, roll dough into 12 x 10 inch rectangle. Use 1/3 of softened butter and spread on top of dough.
• Working with the long side, fold up bottom 1/3 of dough, then fold top 1/3 down so that you have a 12 x 3 inch log. Put on cookie sheet, cover with plastic wrap and place in freezer for 15 minutes until dough is cool and easy to work with.
• Remove dough from freezer, remove plastic wrap, and roll dough back into a 12 x 10 inch rectangle without unfolding the log, since you're essentially pressing down and creating layers (it was easier for me to work dough with my fingers first, similar to making a rectangular pizza), then using rolling pin to stretch out further.
• Spread another 1/3 of the butter on top of the rectangle, fold into log you did before, cover with plastic and put back in freezer for 10-15 minutes.
• Remove dough from freezer, remove plastic, and now roll into 12 x 8 inch rectangle. Spread remaining butter onto dough, then working with the long end (12 inch side), roll up like a jelly roll. Slightly pinch seam once it's rolled up, but don't seal up the ends.
• Cut log into 12 equal portions (this is easiest to do by cutting log in half, then into quarters, then cutting each quarter into 3 equal sizes, so you have 12 total).
• Use vegetable oil to lightly grease 12 muffin tins. Place dough slices, cut sides up, into each muffin tin, and lightly brush the tops with oil.
• Loosely cover with plastic wrap and allow to rise for about 45 minutes.
• Preheat oven to 375 degrees.
• Bake rolls at 375 degrees for 15-20 minutes (watch closely after 15 mins) until golden brown. Remove from muffin tins and place on wire rack to cool. (I like to melt 2 TBS butter and brush the rolls as soon as they come out of the oven for that extra touch).
• Serve warm, and enjoy.

MINI CREAM CHEESE ROLLS

Steps:

• Preheat oven to 375 degrees.
• Unroll crescent rolls and seperate to form 8 rectangles; press perforations to seal.
• Stir together cream cheese, sugar, and lemon juice. Spread cream cheese mixture evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end.
• Gently cut each log into 6 (1 inch) slices using a serrated knife.
• Place rolls in a lightly greased 9 X 15 baking pan.
• Bake @ 375 degrees for 15 minutes or until lughtly browned.
• Meanwhile, combine powdered sugar, milk, and vanilla to form glaze. Drizzle glaze over warm rolls.