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These golden, flaky, savory filled phyllo rolls make an impressive side dish for any meal.
1 pound ground beef or chicken
1 small yellow onion, finely chopped
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt
pepper
1 tablespoon Gefen Olive Oil + 1 cup for assembling rolls later
16 to 20 phyllo sheets
1 egg, mixed with a little water, for egg wash
3/4 cup sugar
1/3 cup Gefen Vinegar
2/3 cup water
1/4 cup Glicks Soy Sauce
1 tablespoon Glicks Ketchup
2 tablespoons Gefen Cornstarch
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan and bring to a boil. Stir continuously until the mixture has thickened. Set aside.
Preheat oven to 400 degrees Fahrenheit.
Heat one tablespoon of olive oil in a non-stick pan. Add onion and sauté briefly on medium-high heat. Add meat and spices. Cook on medium-high, stirring occasionally, until meat is fully cooked and browned (about eight minutes). Set aside to cool slightly.
Take 16 phyllo pastry sheets and lay them carefully on a large tray. Cover with a slightly damp kitchen towel (this will keep phyllo pastry from cracking or breaking).
Take two sheets of phyllo and lay them on a cutting board or your work surface. Brush phyllo generously with olive oil. With a good knife, cut right down the middle, forming two long phyllo strips. Take one phyllo strip and begin to make your first roll. Take a spoonful of the meat mixture and place on the short end of phyllo strip (the end closest to you). Roll away from you two times. Fold in the phyllo strip sides all the way, and then continue to roll phyllo toward the other end.
Brush with a little more olive oil and egg wash. Place on a large and lightly oiled baking sheet. Repeat with the other phyllo strip. Repeat the process with remaining phyllo, working with two phyllo sheets at a time.
Place the phyllo rolls in the 400 degrees Fahrenheit oven and bake for 15 to 20 minutes.
Serve warm with sweet and sour sauce.
Photography and Styling by Chay Berger
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