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Oven Baked Feta Rolls schnelle fingerfood rezepte kalt

I reach for these feta rolls when friends drop by and the doorbell rings again. Warm feta rests with soft cream cheese and fresh herbs. Phyllo turns crisp in the oven. We dunk each roll in a sweet chili honey and life slows down for a minute. This is my kind of party food because it fits schnelle fingerfood rezepte kalt. It also speaks to Fingerfood Ideen Kalt and Fingerfood Kalt Schnell. You can prep the rolls in the morning and chill them. Bake right before guests arrive and you get crackle and steam. The mix stays creamy and bright. Lemon on the side keeps the bite fresh. I keep extra trays for big nights like New Year where Fingerfood Rezepte Schnell Einfach Kalt helps the table fill fast. We want Snacks that taste like effort without the fuss and that is what these rolls do. They belong with Schnelle Und Einfache Rezepte and they sit next to Essen Lecker. For a party set with Fingerfood Silvester Kalt I serve them with cucumbers and olives. You get crunch. You get creamy. You get that tiny hit of heat and honey.
Arbeitszeit20 minutes
Koch-/Backzeit20 minutes
Gesamtzeit40 minutes
Kategorie: Appetizer
Küche: Mediterranean
Stichwort: Essen Lecker, Fingerfood Ideen Kalt, Fingerfood Kalt Schnell, Fingerfood Rezepte Schnell Einfach Kalt, Fingerfood Silvester Kalt, schnelle fingerfood rezepte kalt, Schnelle Und Einfache Rezepte
Zutaten für : 8 servings
Autorin: Emilia

Zutaten

For the Filling

  • 200 g feta cheese crumbled
  • 100 g cream cheese softened
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh parsley chopped
  • 1 tsp lemon zest
  • 1 pinch garlic powder
  • 1 pinch black pepper

For the Rolls

  • 8 sheets phyllo pastry thawed
  • 2 tbsp olive oil for brushing
  • 1 egg beaten for sealing
  • 1 tbsp sesame seeds
  • Lemon wedges for serving

For the Chili Honey

  • 3 tbsp honey
  • 1 tsp red pepper flakes
  • 1 tsp apple cider vinegar
  • Small pinch salt

Anleitung

Mix the Filling

  1. Stir feta and cream cheese in a bowl until creamy with small chunks left.
  2. Fold in dill parsley lemon zest garlic powder and black pepper.

Build the Rolls

  1. Heat oven to 200 C and line a baking sheet with parchment.
  2. Lay one phyllo sheet on the board and brush with olive oil. Place a second sheet on top and brush again.
  3. Spoon two tablespoons of filling along one short edge. Fold the sides over the filling then roll into a tight log.
  4. Brush the seam with beaten egg to seal. Set on the sheet seam side down. Repeat to use all filling.

Bake

  1. Brush tops with more oil and sprinkle with sesame seeds.
  2. Bake 16 to 20 minutes until deep golden and crisp.

Make the Chili Honey

  1. Warm honey with pepper flakes vinegar and a small pinch of salt. Do not boil.
  2. Drizzle over hot rolls or serve on the side.

Serve

  1. Rest rolls two minutes then slice or serve whole.
  2. Add lemon wedges for a bright finish.

Tipps & Hinweise

Make ahead up to one day. Assemble the rolls and chill on a tray then bake from cold adding two extra minutes. Swap parsley with mint for a fresh twist. Use spring roll wrappers if phyllo is not available. Air fryer option bake at 190 C for 10 to 12 minutes turning once. Leftovers keep in the fridge for two days. Reheat in a hot oven to keep the crunch.