Serbian Cheese Rolls Recipe

Serbian Cheese Rolls Recipe

The little hidden pocket of feta cheese in each roll is a delicious delight! Make sure not to overheat your milk as you’ll kill the yeast. Just warm it slight, enough to kickstart the yeast culture.

Serbian Cheese Rolls Recipe

By: Danielle Minnebo

These easy cheese rolls are the ultimate snack or dinner side – the little hidden pocket of feta in each is a delicious delight!


Servings

6

Prep time

Cook time

Recipe

V


Ingredients

  • 250mL milk of choice
  • 15g dried active yeast
  • 2 tsp coconut sugar
  • 500g white spelt flour
  • 1 tsp sea salt
  • 75mL olive oil
  • Filling
  • 200g feta cheese, crumbled
  • 1 clove garlic, crushed
  • Glaze
  • 1 egg, beaten
  • 2 tsp paprika
  • Sesame seeds

Method


  • Preheat oven to 180ºC. Line a baking tray with baking paper.
  • Start by making the starter for the dough. Warm the milk in a saucepan, add the dried yeast and coconut sugar and mix to combine. Set aside for the yeast to bubble up.
  • Add the flour and sea salt to a bowl and mix to combine.
  • Pour in the warm milk mixture along with the olive oil. Combine until it’s formed into a smooth dough.
  • Knead the dough for 5–8 mins then place the dough into a floured bowl, cover and keep in a warm place for 1 hour until the dough has doubled in size.
  • Combine the ingredients for the filling in a bowl and set aside.
  • Divide the dough into 5 equal balls. Flatten the first ball onto a floured surface and roll the dough out into a large circle, approx. 5mm thick.
  • Cut the dough circle into 8 wedges, like you would cut a pizza.
  • Place a teaspoon of the feta cheese filling at the bottom of each wedge. Take each corner of the wedge’s bottom and pull the dough over the cheese and press together. Roll the dough towards the top of the wedge, creating a croissant-like shape, then place on the baking paper.
  • Repeat the process until you have used up all the dough.
  • Brush each roll with the beaten egg, sprinkle with paprika and sesame seeds. Bake in the oven for 35 mins or until light golden brown.

  

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Danielle Minnebo

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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