I first tasted these explosively delightful metsovone rolls a long time ago, in a very interesting locale called Anton, in Marousi. They served the rolls with tomato jam and from the very first bite I knew I’d make them myself… A lot of time passed, and now here I am, making them at last.
Cheese loves the company of bread, wine, nuts and of course jams, sweets and spicy tastes.
All varieties of cheese, whether smoked, fresh, soft or aromatic, make an awesome combination with fruity jams and the sweet and spicy taste of chutney.
Smoked cheese is a delight of the highest order, but in this recipe its taste takes off with the help of your favourite jam or chutney, homemade or store-bought.
INGREDIENTS
For 24 rolls
- 8 pieces of crusty fyllo
- 150g of grated metsovone, or any other smoked cheese you like or 100g of smoked cheese
- 50g of sweet kaseri (if you’re looking for a more mild taste)
- Some black sesame
- Olive oil for the fyllo
ΕΚΤΕΛΕΣΗ
Preheat your oven at 180 degrees, in fanned heat mode.
On your kitchen counter or any other worktop, spread out the crusty fyllo and use a knife to cut them in three apiece, then cover them up with a towel to keep them from drying up.
Take a strip of fyllo crust, rub lightly with olive oil, place a small amount of grated cheese at the edge (2 teaspoons at most), fold up the edges of the fyllo inwards so the content doesn’t spill out while baking, and wrap the roll.
Put it aside and repeat the process for the rest of the pieces of fyllo.
Once you’re done with the rolls, spread some olive oil on every one and roll it over a plate of sesame. Place them in a sheet metal on top of non-stick paper and bake for about 10 minutes.
In the photos, the metsovone rolls are served with fig jam and some tasty chutney, with hot peppers and honey.
