Go Back
Golden, flaky phyllo cheese rolls stacked on a wooden board, with cottage cheese filling visible in the cut pieces.
Inga

Phyllo Cheese Rolls – Easy and Flaky

Golden, flaky phyllo cheese rolls filled with cottage cheese and sour cream. Made with store-bought phyllo dough and finished with a brush of milk for a tender bite, they’re perfect for breakfast, brunch, or a light dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 8 Serving
Course: Breakfast, Brunch, Main Course
Cuisine: Balkan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 14 oz (400 g) cottage cheese, about 1¾ cups, drained of excess liquid
  • 14 oz (400 g) sour cream, about 1⅔ cups
  • 2 large eggs
  • 1½ tsp salt, or less if the cheese is salty
For the Pastry and Topping
  • 14 oz (400 g) phyllo dough, thawed if frozen
  • 3 tbsp (45 ml) oil, for drizzling over the sheets
  • ¾ cup plus 1 tablespoon (200 ml) milk, divided
  • 3½ tbsp (50 g) butter, cut into small pieces
  • Additional oil, as needed for greasing the pan

Equipment

  • Large mixing bowl
  • Spoon or spatula
  • Large rimmed baking pan
  • Pastry brush
  • Measuring cups and spoons
  • Kitchen scale
  • Knife

Method
 

  1. Prepare the oven and pan. Preheat the oven to 400°F (200°C). Lightly grease a large rimmed baking pan.
  2. Make the filling. Place the cottage cheese, sour cream, eggs, and salt in a large bowl. Stir until evenly combined. The filling will still have small cheese curds.
  3. Prepare the phyllo. Unroll the phyllo dough on a clean work surface. Keep unused sheets covered with plastic wrap and a slightly damp towel to prevent them from drying out.
  4. Fill and roll. Lay out one phyllo sheet and lightly drizzle with some of the oil. Spoon a line of filling along one edge, leaving a little space at the ends. Gently roll into a long log.
  5. Arrange in the pan. Place the roll seam-side down in the prepared pan. Repeat with the remaining sheets, oil, and filling, distributing the filling evenly and arranging the rolls side by side.
  6. Add the topping. Pour half the milk (100 ml) evenly over the rolls. Scatter the butter pieces over the top.
  7. Bake. Bake for approximately 30 minutes, or until golden brown and the filling is set.
  8. Finish with milk. Remove from the oven and brush with the remaining 100 ml of milk. Let rest for about 10 minutes, until the milk has absorbed. Cut into 8 portions and serve warm.

Notes

  • Phyllo: If frozen, thaw according to package instructions. Thawing time is not included in the total time.
  • Cheese: Drain excess liquid from the cottage cheese to avoid a watery filling. Well-drained ricotta can be substituted, although the texture will differ.
  • Measurements: Cup measurements are approximate; use the gram amounts for the most consistent results.
  • Serving size: One serving is one-eighth of the finished pan, rather than one individual roll.
  • Storage: Refrigerate in an airtight container for up to 3-4 days.
  • Freezing: Wrap cooled portions individually and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator.
  • Reheating: Warm in a 350°F (175°C) oven for approximately 10-15 minutes, or until heated through.
 
 

Nutrition per Serving

Calories: 420 kcal | Carbohydrates: 38 g | Protein: 15 g | Fat: 23 g | Saturated Fat: 12 g | Fiber: 1 g | Sugar: 4 g | Sodium: 900 mg
Nutrition is estimated based on 8 servings and will vary with the ingredients used.