Description
These cheese spring rolls are crisp, golden pastry cigars filled with creamy herbed cheese. Made with Kiri-style wedges for a rich, melt-in-the-mouth centre, they’re perfect for parties, Ramadan iftar, or a quick snack with lemon.
Ingredients
Scale
- 10 small brick pastry sheets
- 300 g Kiri-style processed cheese
- 3 garlic cloves
- 1 bunch parsley, finely chopped
- 1 egg
- 3 to 4 tbsp milk
Instructions
- Put the cheese, milk, chopped parsley, and garlic in a saucepan.
- Heat over low heat, stirring constantly with a wooden spoon, until the cheese starts to melt and the mixture becomes soft.
- Crack the egg into a bowl, then add it to the saucepan over low heat, stirring quickly to incorporate it without scrambling.
- Keep stirring over very low heat until the filling is smooth, creamy, and evenly mixed.
- Remove from the heat and let it cool completely (the filling should thicken to hold better in the pastry).
- Transfer the mixture to a piping bag for neat, quick filling.
- Cut the tip of the piping bag to about a 1 cm opening to control the filling.
- Fill each pastry sheet, then fold carefully into a cigar shape, rolling tightly to prevent leaks.
- Keep the shaped cigars under a clean towel or on a tray in the fridge/freezer as you go, to preserve crispness.
- Fry in very hot oil until golden, then drain on baking paper (or paper towels) before serving.
- Prep Time: 20 min
- cooling time: 45 min
- Cook Time: 12 min
Nutrition
- Serving Size: 1 cigar
- Calories: 220 kcal