Cheese Rolls

Name: Cheese Rolls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Levantine
Ingredients: 20 sheets Spring roll pastry or ready-made pastry sheets; 400 grams Akkawi or Mushallah cheese; 1/2 cup chopped parsley; 1 tablespoon flour; about 2 cups frying oil

Thin dough fingers stuffed with white cheese and parsley, golden crispy fried.

Cooking time: 40 min
Hands-on time: 30 min
Difficulty: Easy
Cuisine: Levantine
Calories: 360
Contains: Gluten, Dairy

No Ramadan table is complete without them: crispy fingers whose hot cheese melts. They are rolled by the dozens in one sitting and frozen, so they remain ready for any unexpected guests — straight from the freezer to the oil.

Before you start

When buyingSoak the Akkawi cheese in cold water for several hours, changing the water to remove excess salt before filling.
Freezer friendThey are rolled and frozen raw, and fried directly from frozen when needed.

Ingredients

6people

Amounts follow the number of people

To prepare cheese rolls

20 sheets Spring roll pastry or ready-made pastry sheets — Measured and prepared before starting
400 grams Akkawi or Mushallah cheese — De-salted and grated
1/2 cup chopped parsley — Washed and thoroughly dried
1 tablespoon flour — Mixed with a little water, to seal the edges
about 2 cups frying oil — As needed

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Equipment

Deep pot for frying — Hot oil, so the pastry crisps before the cheese runs out.

Method

Mix the cheese with the parsley.
5 min
You’ll know it’s ready when
The mixture is homogeneous, and the flavors and texture are distributed evenly.
Tip: Mix only until homogeneous and taste before adding more salt.
Place a finger of filling on the edge of the pastry sheet, fold the sides, roll tightly, and stick the end with flour paste.
10 min
You’ll know it’s ready when
Even, well-sealed pieces with no filling leaking out.
Tip: Cut the pieces to the same size so they all cook at the same time.
Fry the rolls in hot oil.
3 min
You’ll know it’s ready when
Golden and crisp — lift them out before the cheese breaks through.
Tip: Work in batches and maintain a consistent temperature for even browning.
Serve it hot immediately.
5 min
You’ll know it’s ready when
The dish is neat and ready to serve straight away.
Tip: Add the finishing touches at the time of serving to preserve the color and texture.