Honey and Cheese Rolls

Sinfully good - creamy, sweet, crunch, nutty - it's all happening here. Thanks for a great recipe.

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Thank you I made this desert for a milk meal on the festival of Rosh hashana (the Jewish new year) was a huge success. I used ricotta and something called Toborg which i discovered,which is a bland crumbly white cheese (similar to what is called cna'an in Israel) I put about 1 large tablespoon of filling at the bottom part of strip and after first roll I presed the sides down with my thumb to stick the sides down, then it is easy to roll. Another thing- the filling was enough for exactry double (got 12 rolls) Thank you very much1 delicious

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This was wonderful! Definitely worth the effort. It does take a bit of organization before hand. Will be making these for special occasions again and again and again!!! Thanks for the inspiration!

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I'm sorry I forgot to post. This is delicious and so easy to prepare. It was very light and perfect with a cup of good coffee after a Greek dinner. I ended up rolling them like eggrolls so didn't lose the insides. I did bake them on the non-stick aluminum wrap, so cleanup was so easy. I also added a little of the nuts to the filling. (you are what you eat)

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i didnt use the feta in these and we loved themeven my mom who doesnt like new things loved them .dee

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These need to come with a warning label--"Highly Addictive". I was running low on honey and used golden syrup to top them off. After reading mama's review I found that my filling was a little liquid and created some problems with rolling the dough. After totally destroying one of the rolls I got the hang of it and found that if I put the filling closer to the first "roll over" that they looked better and the filling remainded inside the rolls. They are heavenly and now I have to guard them from DH!!

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These taste fabulous! I only wish I was more comfortable with phyllo bc I am sure they would look much nicer. It didnt help that I made these at 1:30 am! lol I really stink at phyllo BUT "took one for the team" during this World Tour and sucked it up and dove in! I really am all thumbs when it comes to ANY pastry. It ALWAYS tastes yum- just not the pretty creations I see others do so effortlessly! My filling never became what I would call a paste- more like a cake batter... which made it hard to roll. I had to use the ricotta option also. After many attempts to roll these- I experimented and found they came out better for me by brushing butter over the whole sheet and FOLDING the short end over - taking the short end from one side and placing it on the short edge on the other- folding in half- buttering and folding the same ends again- in half- more butter- add the filling at the bottom and roll. This worked better for me than cutting to get the size you stated- 12 cm- which is 4 inches- This helped also reduce the tearing and fighting with the phyllo. Great recipe- I even had some come out that looked pretty! :) I will make this again now that I practiced :) bc they taste like heaven and look VERY VERY impressive! Thanks for a great recipe!

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These are great! I am not sure if they are rolled correctly and I did double the phyllo... but wonderful. The mixture was not very thick (i used the ricotta option) but it dried in the oven. Great Recipe!

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