Crispy Poppy Seed Cheese Rolls
Hungarian-style savory pastry rolls with tart sour cream and fresh dill, baked until golden. A vegetarian weeknight dinner that tastes like it took hours.
- Total time
- 18 min
- Servings
- 4
- Calories
- 348
- Protein
- 12g
Ingredients
- 8 sheets phyllo pastry sheets (thawed)
- 2 cups sharp cheddar or Hungarian cheese, grated
- 1 cup sour cream, divided
- 4 tbsp butter, melted
- 3 tbsp fresh dill, chopped (or 1.5 tsp dried dill)
- 2 tbsp poppy seeds
Instructions
- 1
Preheat oven to 400°F. Mix grated cheese, half the sour cream, dill, and a pinch each of salt and pepper in a bowl.
- 2
Lay a phyllo sheet on a work surface. Brush lightly with melted butter, then spread 2–3 tbsp filling across one edge.
- 3
Roll tightly from the filled edge, tucking in the sides. Place seam-side down on a parchment-lined sheet pan.
- 4
Repeat with remaining phyllo sheets and filling. You'll have 8 rolls on the pan.
- 5
Brush each roll with remaining butter and sprinkle poppy seeds over the top. Bake 12–14 minutes until golden brown.
- 6
Serve warm with the reserved sour cream on the side for dipping.
Tools you’ll need
- oven
- parchment-lined sheet pan
- mixing bowl
- pastry brush
- small knife
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