Mini Feta Rolls
Inspired by a typical Swiss specialty called „Schninkengipfeli“(Mini Ham Croissants) I created these rolls with Mediterranean ingredients and converted to vegetarian.
Of course you can use puff pastry instead of self-made dough and in this case you can skip the rising time necessary for yeast breads.
We like these for with salads or as finger-food appetizers for guests or parties.
- 3 cups of flour
- 1/2 teaspoon salt (don’t exceed with salt, the filling salted enough)
- 2 teaspoon instant dry yeast
- 1 cup of warm milk (not hot)
- 1 egg, lightly beaten (reserve the half for the glaze)
- 1/4 cup olive oil
- 7 ounces feta, crumbled
- 1 tablespoon plain yogurt
- 1 teaspoon fresh dill, chopped
- Pepper to taste
- 1/2 reserved beaten egg
- 1 tablespoon milk
- 1 tablespoon olive oil
- Seeds for decoration (optional)
- For the dough: In a big bowl combine all dry ingredients, in a smaller bowl all wet ingredients (don’t forget to reserve the half egg)
- Poor wet ingredients over dry ones and work with the hock or by hand until smooth and elastic. Set aside for 20 minutes.
- In the meanwhile combine all the ingredients for the filling crushing the feta with the fork.
- Spread the dough on a floured surface to a square of 50 to 50 cm (about 20 to 20 inches).
- In you want small roll dived into 16 (4 x 4) or for medium ones into 9 (3 x 3) pieces. At this point divide each square into two triangles. You will get 32 or 18 triangles.
- Distribute the some on the filling equally on the triangles neat the long side of them.
- Fold the long edges diagonally over the filling. Stretch the shorter side and stick it to close the bag.
- Mix all the ingredients for the glaze and brush over the rolls. You can decorate them with seeds. I used sunflowers.
- Let rise in a humid and warm place (best in the cold oven over a pot of hot water) until fluffy for about 1 hour.
- Take out of the oven and preheat the oven to 190°C/375°F.
- Bake for about 20 minutes or until golden.