Imagine golden-brown, shatteringly crisp rolls that break open to reveal a warm, softened feta center. Finished with a glossy drizzle of red-flecked chili honey, these Oven Fried Feta Rolls with Chili Honey are as beautiful to look at as they are to eat.
Ingredients
For the Feta Rolls:
- 200 g Feta cheese cut into long batons
- 10-12 Spring roll wrappers or Phyllo pastry sheets
- 2 tbsp Olive oil for brushing
- 1 tsp Dried oregano
- 1 Egg beaten, for sealing
For the Chili Honey:
- 1/4 cup Honey
- 1 tsp Chili flakes adjust to taste
- 1 tsp Apple cider vinegar
- Pinch of smoked paprika
Instructions
- Start by preheating your oven to 200°C (400°F) and lining a large baking sheet with parchment paper so the rolls don't stick to the pan.
- Place a baton of feta cheese at the bottom of a wrapper, sprinkle with a little dried oregano, and fold the sides in before rolling it up tightly like a small cigar.
- Brush a tiny bit of the beaten egg on the top edge of the wrapper to seal it shut, ensuring the cheese is completely enclosed so it doesn't leak out.
- Arrange the rolls on your prepared baking sheet and brush the tops and sides generously with olive oil to help them get that beautiful golden "fried" look.
- Bake in the center of the oven for about 12 to 15 minutes, turning them halfway through, until they are perfectly crisp and browned on all sides.
- While the rolls bake, warm the honey, chili flakes, vinegar, and paprika in a small saucepan over low heat for two minutes, then drizzle it over the hot rolls immediately before serving.
Notes
Tips: If using phyllo dough, use two layers per roll and keep the rest covered with a damp cloth so it doesn't dry out.
Substitutions: You can use hot sauce instead of chili flakes if you want a smoother, more vinegary spice.
Storage: These are best eaten fresh, but you can store them in the fridge and re-crisp them in the oven for 5 minutes.