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Flaky Cheese Rolls

Flaky Cheese Rolls

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  • 1 cup crumbled feta cheese
  • 1 cup chopped fresh Italian parsley
  • 16 wedge-shaped yufka sheets with 10-inch-long sides (from 12- to 16-ounce package) or 14x9-inch sheets phyllo pastry, thawed if frozen
  • Vegetable oil or olive oil

Recipe Preparation

  • 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 350ºF. 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.

Reviews Section

  • 8 oz. (1-3/4 cups) unbleached all-purpose flour more as needed for shaping the dough
  • 1 Tbs. granulated sugar
  • 2-1/4 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 4 oz. (8 Tbs.) very cold unsalted butter
  • 3/4 cup very cold buttermilk
  • 2 cups grated sharp Cheddar, Gruyère, Gouda, or provolone
  • Nutritional Sample Size based on 18 biscuits
  • Calories (kcal) : 150
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 25
  • Sodium (mg): 200
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Protein (g): 5

5-Ingredient Flaky Cheddar Biscuits

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12
  • Category: Breakfast


5-Ingredient Flaky Cheddar Biscuits ready in just 15 minutes. The flakiest, butteriest, cheddar biscuits you&rsquoll ever eat!


  • 2 cups self-rising flour
  • 1 tablespoon granulated sugar
  • ½ cup + 4 tablespoons cold unsalted butter, divided
  • 1 cup lowfat buttermilk
  • 2 cups sharp cheddar shredded cheese


  1. Preheat oven to 450°F. Butter a large baking sheet or round baking pan and set aside.
  2. In a large bowl, whisk together the flour and sugar. Cut in 1/2 cup (1 stick or 8 tablespoons) cold butter with a pastry blender or two knives in opposite directions. Add the buttermilk and stir with a sturdy spoon until well combined. Add the cheese and fold it in with the spoon and then your hands until well distributed throughout the dough.
  3. Flatten the dough out to 1/2-inch thickness on a floured surface. Fold in half and then in half again and flatten back out to 1/2-inch thickness. Repeat the folding process at least three times to help create all those flaky layers when the biscuits are baked.
  4. Cut dough into rounds with a 2-1/2 inch round dough cutter. Place biscuits about an inch apart in the buttered baking pan/sheet. Gather, press out and cut any remaining dough until all the dough has been formed into biscuits. You should have about 12 biscuits total.
  5. Melt remaining 4 tablespoons butter. Brush each biscuit with the melted butter.
  6. Bake for 15 minutes or until biscuits have risen and are starting to turn a light brown on top.


If you don&rsquot have self rising flour, use 2 cups all-purpose flour, 3 teaspoons baking powder and 1 teaspoon kosher salt.

Polish Kołaczki

This Polish kołaczki cookie recipe is made with a cream cheese dough that bakes up buttery and flaky. Kołaczki can be round, square or diamond-shaped, and the dough can be flaky or yeast-risen, and the spelling varies widely.

Since they are a little time consuming to make, they are usually offered for holidays or special occasions, but they're not difficult, so most dedicated bakers make them year-round.

Fillings of choice include apricot, raspberry, prune, almond, poppy seed, and sweet cheese. Anything goes—strawberry, blueberry, apricot, even pineapple. Try to avoid going with jam as it is typically not thick enough. Look for products labeled cake and pastry filling in the baking aisle at the grocery store. Some stores even sell the filling on its own in their bakery departments around the holidays.

You will need to refrigerate the dough for at least an hour before rolling and cutting, so plan accordingly. You can freeze unbaked filled kołaczki, then bake from frozen when you're ready. All you need to do is add a few extra minutes to the baking time.

Cream Cheese Cinnamon Buns

To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the dough ingredients to make a smooth, soft dough.

Place the dough in a lightly greased bowl or in an 8-cup measure the measure helps you judge how much it's risen. Let it rise until it's almost double in size, about 2 hours.

To make the filling: Combine the nuts in one bowl, and the Baker's Cinnamon Filling and water (or substitute ingredients) in another.

Roll the dough into a 14" x 12" rectangle. Spread the softened cream cheese evenly over the surface.

Fold one short end into the center. Fold the other short end over the first, like you were folding a letter.

Roll the dough into a 14" x 12" rectangle again, and fold it like a letter again.

Roll the dough into a 12" x 18" rectangle. Spread the cinnamon filling evenly over the dough, followed by the nuts.

Beginning with one long edge, roll the dough into a log. Cut the log into 9 equal slices. Place the slices in a greased 9" square or 10" square baking pan, cover with plastic wrap, and let rise for 2 hours. Towards the end of the rising time, preheat the oven to 375°F.

Bake the rolls for 30 to 35 minutes, until they're golden brown. Remove the rolls from the oven.

To ice, whisk together the sugar and milk, drizzle icing over the buns, and serve warm.

Tips from our Bakers

Want fresh-baked, oven-warm buns in the morning? Prepare the buns through their rise in the pan. Cover and refrigerate overnight. Next day, allow the buns to rest at room temperature for 15 minutes before uncovering and baking you may need to increase the baking time by a few minutes.

No Baker's Cinnamon Filling on hand? Substitute the following: 1/3 cup (2 5/8 ounces) unsalted butter, softened 1 cup (7 1/4 ounces) brown sugar, packed and 3 tablespoons (3/4 ounce) ground cinnamon. OMIT the 1/4 cup water.

Spinach Puff Pastry Rolls with Feta & Ricotta

I happen to love spinach as you might be able to tell from my other Spinach recipes on my site. And the spinach and cheese combination in a pastry is no-brainer really! I mean…there are a lot of places with a version of this dish (although mostly using phyllo pastry)– In Albania, it’s called Byrek in Kosovo it’s Burek in Turkey it’s Borek or Bourek in Greece, it’s Spanikopita.But I have also eaten savory spinach stuffed pastries in various cafe’s and coffee shops that use puff pastry too, which I have loved. So I thought why not try making them myself at home…and Voilà !

The wonderful part about making them at home (unlike when I’ve had them at cafe’s) was getting to eat them fresh out the oven when the puff pastry is at its flakiest and lightest. And seeing just how simple it was to make the filling of and these using pre made puff pastry, I know I’ll be making them again and again!

What’s even more appealing about this recipe is that using puff pastry and the filling (which you can make ahead of time) you can shape or cut these anyway and size you like…making them easy to prepare as a bite-sized appetizer, a mid day snack or as lunch!


For the pastry

  • 175 grams Plain flour (All Purpose, (1 and 1/3 cup))
  • 1 teaspoon Baking powder
  • 75 grams vegetarian suet ((1/2 cup))
  • 5-6 tablespoons cold water

For the filling

  • 175 grams grated mature cheddar ((2 cups))
  • 1 small onion - peeled and finely chopped
  • a pinch of salt
  • 1/2 teaspoon smoked paprika


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Something else to read:

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Let's be honest, no dinner is truly complete without crispy breadsticks, flaky buttermilk biscuits, or classic Parker House Rolls. They're just as apt for a weeknight dinner as they are for special weekend meals and holiday gatherings. One of the things we love about dinner rolls and biscuits is that they can usually be made partially in advance, then baked just before dinner to ensure that they're served fresh and warm. A smear of butter that melts through each and every layer completes the picture.

When making dinner rolls and biscuits, be sure to stock up on flour, milk or buttermilk, butter, eggs, yeast, and baking powder, all of which are the key ingredients for making the pillowy bites. Most of our recipes for yeasted rolls take several hours to prepare as the dough needs time to rise, whereas our biscuit recipes can be made in less than one hour.

While biscuits are delicious eaten as is, we're a huge fan of using them as the base for a breakfast sandwich with bacon and eggs. We have biscuit recipes that are plain and simple, but others that feature a savory combination of chopped fresh herbs, mustard, or bacon. And rather than buying store-bought when the mood strikes, try our go-to recipe for classic crescent rolls. The signature shape resembles a savory croissant and a combination of shortening and unsalted butter add lots of flavor.

Wrap any of these homemade rolls and biscuits in a cloth napkin, tuck them into a basket, and place it on the dinner table. They'll disappear in a flash.

Why Cream Cheese Dough is a great hand pie dough:

Why is cream cheese dough the perfect dough for hand pies? Because this recipe makes a crust that is not too tender or too flaky.

Yes, Yes, tender and flaky is generally exactly what we want in a pie dough. But hand pies are, you know, &ldquohandled&rdquo a bit more.

  • A super tender crust might crumble apart as you pick up and eat a hand pie.
  • A super flaky crust can be a bit brittle and break apart when rolling. This can be a problem when you need to roll, cut and shape individual pies.
  • Instead of a mixture of all purpose and cake flour, this recipe uses only all purpose flour. This makes a dough with a more sturdy structure that can stand up to the rolling, cutting and shaping required for hand pies.
  • A little sugar is added for flavor, browning and tenderizing
  • Instead of all butter, or 1/2 butter and 1/2 shortening, this recipe uses 1/2 cream cheese and 1/2 butter.
  • The cream cheese adds flavor from the milk solids.
  • The cream cheese has protein so the crust will brown better. Since hands pies are in the oven for much less time than regular pie, faster browning is needed for a golden crust.
  • Because cream cheese is less brittle than butter, the dough rolls easily without cracking.
  • There is some butter in the dough for flavor and flakiness.

Scroll through the step by step photos to see how to make Flaky Cream Cheese Dough:

Toss the cream cheese into the flour and work it with your fingers until the pieces are as small as a pea. Toss the cold, sliced butter on top of the flour. Work the butter with your fingers, leaving some large flakes of butter intact. Those flakes of cold butter will help form the flakes in the final dough. Pour the cold water in all at once Toss the flour and water, then use your fingers to work the flour and water together into a dough. The dough will be a bit &ldquoshaggy&rdquo when it&rsquos mixed. Don&rsquot over mix. The loose flour will be absorbed as the dough chills. Before resting and chilling the dough will be a bit rough. After chilling for a few hours or overnight the water is absorbed by the flour for a smoother dough. The dough ready to roll. Flaky, yet sturdy Cream Cheese Dough is perfect for making hand pies.

If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.

Flaky Cheddar Cheese Biscuits

For many holiday family gatherings, I am put in charge of the bread. Most of the time I bring along my go-to Oatmeal Dinner Rolls. But for Easter, I like to bring something a (little) lighter to the party. These Flaky Cheddar Cheese Biscuits are just the thing!

Only with one additional ingredient.

The reason I love this biscuit recipe is that it starts with yeast. Which is almost unheard of with regular biscuit recipes. But I find that the yeast helps keep the biscuits lighter with much better flavor.

No one wants to eat bread similar to a hockey puck at a holiday gathering.

(Side Note: this was the first time I used the Hearth and Hand with Magnolia Biscuit Cutters. And I loved them!)

These biscuits are great served warm, right out of the oven with your Easter lunch. Or served with soup for a simple weeknight meal.

Y’all know how much I love to find ways to use up leftovers from big holiday meals. So added bonus. These biscuits make great sandwiches!

Like this egg salad sandwich.

On second thought. You may want to double this recipe, just to make sure you have enough biscuits to ensure there are plenty for leftovers.


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