Sweet Phyllo Rolls with Cheese and Jam
- 9×13-inch/23×30 cm baking pan
- Wire rack
INGREDIENTS
- 12 phyllo sheets, chilled (about 12 ounces/340 grams)
- 5 ounces/140 grams unsalted butter, melted
- ½ cup/160 grams your favorite fruit jam
Filling:
- 1¾ cups/400 grams cream cheese
- 1 tablespoon cornstarch
- 5 tablespoons/40 grams powdered sugar
INSTRUCTIONS
- Preheat the oven to 400°F (200°C). Line a 9×13-inch/23×30 cm baking pan with parchment paper.
- In a mixing bowl, stir together the cream cheese, cornstarch, and powdered sugar until smooth. Transfer the filling to a piping bag.
- Place one sheet of phyllo on a clean work surface. Brush it with melted butter, then layer a second sheet on top and brush again. Fold the double layer lengthwise to form a long strip.
- Spread a thin layer of jam across the folded phyllo. Pipe a line of cheese filling along one long edge. Roll up tightly, then tuck in the ends to seal. Place seam-side down in the prepared pan.
- Repeat with the remaining sheets and filling. Arrange the rolls snugly in the pan. Cut each roll in half crosswise. Brush the tops with more melted butter.
- Bake for 18 to 22 minutes, until golden and crisp. Remove from the oven, dust with powdered sugar, and serve warm.
FAQ
How can I keep the phyllo rolls from getting soggy?
It’s essential to bake them at a high enough temperature—ideally 400°F (200°C)—so the moisture inside evaporates quickly and the outer layers become crisp. Make sure not to overfill the rolls with cheese or jam, and avoid watery fillings. Once baked, cool the rolls on a wire rack to allow steam to escape rather than trapping it at the bottom. Storing phyllo rolls in an airtight container can soften them, so if possible, store them uncovered at room temperature for a few hours before serving.
Why did my rolls come out too dry or hard?
It may be due to overbaking or using too little butter between the layers. Phyllo dough needs sufficient fat to crisp up without becoming brittle. Be generous but even when brushing with melted butter. Also, avoid leaving the rolls in the oven too long—check them as they approach the 18-minute mark. If they look golden and feel firm to the touch, they’re likely ready. Phyllo also dries out quickly when exposed to air, so always keep unused sheets covered while assembling.
Can I prepare these rolls ahead of time?
Phyllo rolls can be assembled a few hours in advance and stored in the refrigerator until ready to bake. To prevent them from drying out, cover the unbaked rolls loosely with plastic wrap and then a slightly damp towel. Avoid brushing with butter until just before baking. If you’re preparing them the night before, it’s better to freeze them uncooked. When ready to bake, place the frozen phyllo rolls directly in the oven without thawing, and increase baking time by 5 to 10 minutes.
What other fillings work well in phyllo rolls?
Phyllo rolls are incredibly versatile. Beyond sweet cheese and jam, you can use chocolate-hazelnut spread, lemon curd, sweetened ricotta with citrus zest, or even apple-cinnamon compote. For savory versions, consider spinach and feta, mashed potatoes with caramelized onions, or spiced ground meat. Make sure any filling you use is not overly wet, as that can compromise the crispness of the phyllo. If you’re experimenting, keep the basic roll structure the same and adjust the filling quantity slightly depending on its moisture level.
How do I prevent the phyllo from tearing while rolling?
Phyllo dough is delicate and prone to tearing if it’s too dry or handled roughly. Always keep unused sheets covered with a damp kitchen towel while working. Brush each sheet gently with melted butter using a soft pastry brush to keep the layers flexible. When rolling, avoid overfilling and roll tightly but without forcing the dough. If a tear happens, you can usually patch it by overlapping another piece of phyllo or by placing the torn side on the bottom seam to prevent leakage while baking.
Can the rolls be frozen before or after baking?
The rolls can be frozen either before or after baking, though freezing before baking yields better texture. Assemble the rolls fully and place them in a single layer on a baking sheet to freeze until firm, then transfer to an airtight container or freezer bag. When baking from frozen, don’t thaw—just bake directly from the freezer, adding 5 to 10 minutes to the baking time. If you’ve already baked the rolls, let them cool completely before freezing. Reheat baked rolls in a 350°F (175°C) oven to restore crispness.
How do I make these phyllo rolls dairy-free?
Start by using a plant-based butter alternative for brushing the phyllo layers. For the filling, substitute the cream cheese with a dairy-free version made from cashews, oats, or soy. Mix it with cornstarch and powdered sugar as in the original recipe. Many fruit jams are already dairy-free, but check the label to be sure. These substitutions maintain the creamy texture and rich flavor while keeping the phyllo rolls fully plant-based. Always ensure your phyllo dough is also vegan, as some brands contain butter.
What is the best way to reheat leftovers?
Use an oven or toaster oven set to 350°F (175°C). Place the rolls directly on the oven rack or on a parchment-lined baking sheet and heat for 8 to 10 minutes, or until warmed through and the exterior is crisp again. Avoid microwaving, as it will make the phyllo soggy. If the rolls have been refrigerated, let them sit at room temperature for about 15 minutes before reheating to reduce condensation and ensure even warming.
