Leek Cheese And Walnut Phyllo Rolls |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Leek recipe heaven ! ( Phyllo Pastry Sheets stuffed with leeks and cheese Ingredients:
2 large bunches of leeks, roots removed as well as tough outer leaves |
2 tbs olive oil |
salt to taste |
1 pint ricotta cheese or cottage cheese drained of excess liquid |
1/4 cup walnuts finely chopped |
3 oz pecorino or asagio or parmesan cheese shredded |
1/2 oz fresh mint chopped ( though mint is traditional - one may substitute fresh flat leaf parsley ) |
1/4 tsp black pepper |
salt to taste |
14 sheets phyllo dough ( found in supermarket pastry freezer section ) |
olive oil for brushing |
Directions:
1. Quarter leek leaves lengthwise and then cut crosswise into 1/2 inch pieces.
2. Then wash and drain well.
3. In skillet heat some olive oil.
4. Add leeks with 1 1/2 tsp salt, cover and cook medium heat about 5 minutes or wilted and soft.
5. Transfer to dish to cool.
6. Then wrap leeks in a cheesecloth or dish towel to squeeze out excess liquid.
7. Combine the squeezed leeks, cheeses, and mint.
8. Mix well with hands.
9. Salt and pepper to taste.
10. Oil a sheet( baking ) pan and line with parchment paper or use a non stick sheet .
11. Roll out 2 phyllo sheets on work surface at a time and lay one down on pan, brush with olive oil, add second sheet and brush with olive oil.
12. Place 4 oz of filling one inch lengthwise down the row. of the phyllo sheet. Fold short ends in and roll burrito style.
13. Do the same with remainder of sheets with brushing of oil and filling etc. .
14. Place rolls side by in pan.
15. Score each with sharp knife for easy cutting later in about 9 spacings for each roll..
16. Bake in 400 F oven for 15 min. Reduce heat and bake 350F about 45 minutes or golden.
17. Cool to warm in pan, remove and carefully cut each roll into pieces. Serve warm.
18. Note: when using phyllo dough, make sure the remainder of the sheets are covered with a damp towel to prevent them from drying out.
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