Flogeres - Sweet Cheese Phyllo Rolls

Ingredients

• 125 g cream cheese, softened
• 250 g fresh ricotta
• 250 g fresh cottage cheese
• 2 tablespoons caster sugar
• 24 sheets phyllo pastry
• 100 g unsalted butter, melted
• ground cinnamon (to serve)

Directions

1. 1

   Using an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar and beat until well combined.

2. 2

   Working with 4 sheets of filo at a time, place a sheet of filo on a work surface, brush lightly with melted butter, then top with another pastry sheet. Continue brushing and layering until there are 4 layers.

3. 3

   Cut layered filo into four 12x18cm rectangles, then place one rectangle, with the shortest side facing you, on a work surface and spoon 1 tbsp cheese mixture along the shortest side, leaving a 1cm border.

4. 4

   Roll pastry into a cylinder, folding in the sides as you roll.

5. 5

   Brush with melted butter and place on a baking paper-lined oven tray. Repeat with remaining filo, filling and butter to form 24 rolls.

6. 6

   Bake filo rolls at 190C for 12 minutes or until crisp and golden.

7. 7

   Dust with ground cinnamon, then serve immediately. Flogeres are best made on the day of serving.