These Spelt Feta Cheese Rolls are an adaption of Serbian Cheese Rolls called Kiflice. Here is a good traditional recipe that also shows some good pictures of how they are made. This was my first time making Cheese Rolls and I have to say it was a lot of fun! The little hidden pocket of feta cheese in each roll is a such a delicious delight!
Just a few things to make a note of:
- Spelt flour is not gluten free, but many people who do not tolerate wheat well, can tolerate spelt well.
- Make sure not to overheat your milk as you’ll kill the yeast, only warm it slight, enough to kickstart the yeast culture.
- Once baked these rolls freeze very well, although they usually don’t last long enough to freeze!
Spelt & Feta Cheese Rolls
- September 20, 2021
- 6
- 2 hr
- Print this
Ingredients
- 250ml milk of choice
- 15g dried active yeast
- 2 tsp coconut palm sugar
- 500g white spelt flour
- 1 tsp sea salt
- 75ml olive oil
- For the filling
- 200g feta cheese, crumbled
- 1 clove garlic, crushed
- For the glaze
- 1 egg, beaten
- 2 tsp paprika
- Sesame seeds for sprinkling
Directions
- Step 1
- Start by making the starter for your dough. Warm the milk in a saucepan slightly, add the dried yeast and coconut palm sugar. Mix to combine and set aside for the yeast to bubble up.
- Step 2
- Add the flour and sea salt to a bowl and mix to combine. Pour in the warm milk mixture along with the olive oil. Combine until it’s formed into a smooth dough. Knead the dough for 5-8 minutes. Place the dough into a floured bowl, cover and keep in a warm place for 1 hour, until the dough has double in size.
- Step 3
- Combine the ingredients for the filling in a bowl, set aside.
- Step 4
- Preheat your oven to 180C. Line a baking tray with baking paper.
- Step 5
- Divide the dough into 5 equal balls. Flatten the first ball onto a floured surface and using a rolling pin roll out the dough into a large circle, approx. 5mm thick. Cut the dough circle into 8 wedges, how you would cut a pizza. Put a teaspoon of the feta cheese filling at the bottom of each wedge. Take each corner of the wedges bottom and pull the dough over the cheese and press together. Roll the dough towards the top of the wedge, creating an almost croissant shape. Place on the baking paper. Repeat the process until you have used up all the dough.
- Step 6
- Brush each roll with the beaten egg, sprinkle with paprika and sesame seeds. Bake in the oven for 35 minutes or until light golden brown.
