These can be filled with a sweetened mixture of fresh cheeses, as in this recipe, while regional variations may be filled with tahini, ground walnuts and cinnamon in Thrace, or with dried fruit and either finely chopped candied bergamot, orange rind or glacé figs in the Peloponnese.
- 125 gm cream cheese, softened
- 250 gm fresh ricotta (1¼ cups)
- 250 gm fresh cottage cheese (1¼ cups)
- 2 tbsp caster sugar
- 24 sheets filo pastry
- 100 gm unsalted butter, melted
- To serve: ground cinnamon
- 1Using an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar and beat until well combined.
- 2Working with 4 sheets of filo at a time, place a sheet of filo on a work surface, brush lightly with melted butter, then top with another pastry sheet. Continue brushing
and layering until there are 4 layers.
- 3Cut layered filo into four 12x18cm rectangles, then place one rectangle, with the shortest side facing you, on a work surface and spoon 1 tbsp cheese mixture along the shortest side, leaving a 1cm border. Roll pastry into a cylinder, folding in the sides as you roll. Brush with melted butter and place on a baking paper-lined oven tray. Repeat with remaining filo, filling and butter to form 24 rolls.
- 4Bake filo rolls at 190C for 12 minutes or until crisp and golden. Dust with ground cinnamon, then serve immediately. Flogeres are best made on the day of serving.
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