Cheese Rolls (Modified and Swapped Ingredients)

• 350 grams Feta Cheese
• 200 grams Mozzarella Cheese
• 3 table spoons Chives
• ½ cup Parsley
• Chili Flakes
• 200 gram Cream Cheese or Labneh
• Optional Binding Agent

• 200 grams Light Feta and Skim Mozzarella
• 3 table spoons Chives
• ½ cup Parsley
• Chili Flakes
• 200 grams Low Fat Cream Cheese and Greek Yogurt
• 350 grams Cottage Cheese

1. If your pastry sheets are frozen, start by thawing them at room temperature for 1 hour. Do not remove them from their package until fully thawed.
2. For the filling, mix together the crumbled feta, shredded mozzarella, parsley and Parsley.
3. Mix together the flour and water using a spoon to create a thick paste which will be used as a glue.
4. Once you are ready to roll, open up the pastry sheets and take out a few at a time. Cover the rest with a towel to avoid them drying out.
5. Lay out the sheet to form a diamond shape. Place a tablespoon of the filling in the bottom centre.
6. Fold over the bottom tip, and roll once to ensure the filling is securely in.
7. Then fold over the two sides, ensuring you create at least a 1.5 inch fold on each side, which ensures that the cheese won't escape when frying.
8. Finally, roll forward, then secure using the flour and water paste like a glue.
9. Place the cheese roll to the side and continue rolling the others.
10. At this point, you can freeze them and fry later (from frozen - check blog post for freezer instructions), or you can fry right away.
11. To fry, heat the oil to approximately 375F. It's important that the oil is hot so that the outside pastry can fry quickly before the cheese has a chance to melt too much and ooze out.
12. Once the oil is hot, place the cheese roll inside using tongs and fry for 20-30 seconds on each side until golden.
13. Remove and place on paper towels to soak up excess oil.
14. Serve right away while the cheese is hot!

References:

https://www.hungrypaprikas.com/sigara-boregi