Akawie cheese rolls with honey and dukkah
Rouleaux au fromage akawie, miel et dukka

Preparation time 25 minutes

Total time: 50 minutes

Serves 12 rolls

Ingredients

Rolls

  1. 6 sheets frozen phyllo pastry, thawed
  2. 85 g (6 tbsp) unsalted butter, melted
  3. 250 g (2 1/2 cups) akawie cheese, grated
  4. 15 ml (1 tbsp) warm honey

Dukkah

  1. 30 ml (2 tbsp) sliced almonds
  2. 7.5 ml (1 1/2 tsp) roasted sesame seeds
  3. 2.5 ml (1/2 tsp) curry powder
  4. 2.5 ml (1/2 tsp) ground coriander seeds
  5. 1 ml (1/4 tsp) ground fennel seeds

Directions

Rolls

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
  2. On a work surface, using a pastry brush, cover 2 sheets of phyllo with melted butter, stacking them on top of each other. Cut the sheets into four strips widthwise. Place about 3 tbsp of the cheese at the end of each strip of phyllo. Fold the two long sides of each strip in towards the centre, about ½ inch (1 cm) on each side. Tightly roll up to seal in the filling. Place on the baking sheet. Repeat with the remaining phyllo sheets and cheese. Brush the rolls with butter.
  3. Bake for 25 minutes or until the rolls are golden.

Dukkah

  1. Meanwhile, with a mortar and pestle, crush the almonds into little pieces. Add the remaining ingredients and mix well.
  2. Once out of the oven, brush the rolls with the warm honey. Sprinkle with the dukkah.

Chef’s tip
Dukkah is a traditional spice mix from the Middle East. It is often used as a dip for olive oil-soaked bread or for seasoning vegetables, certain meats or fish.

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