Carrot Pastry Rolls
- 5 sheets of phyllo pastry
- 3 eggs
- 5 tablespoons yoghurt
- 10 ounce white cheese
- ¾ cup oil
- ½ cup oil (for greasing between pastries)
- 3 large carrots
- ½ bunch of parsley
- ½ bunch of dill
Peel and grate carrots. Wash parsley and dill and mince them. Mix carrots, parsley and dill together in a mixing bowl. Grate white cheese and crack eggs into the mixture. Add yoghurt and ¾ cup oil and stir all of them.
Place a sheet of pastry on a clean worktop and grease on it. Place the second sheet of pastry on it.
Spread one-third of carrot mixture over pastry. Lay the third sheet of pastry over carrot mixture and grease on it again. Place the fourth sheet of pastry on it and spread the half of the remaining mixture over pastry. Lay the fifth sheet of pastry on the top of it and spread the remaining mixture over fifth sheet of pastry. And then roll all the pastry.
Divide the pastry into two pieces with a knife. Place them in a tray and put in a freezer for 1 hour. When they freeze a bit, cut them into slices. And then, put them in the freezer again until they freeze wholly. Take the wholly frozen pastries from freezer and lay them in a tray. Bake in a oven preheated to 350 °F until pastry gets golden.
If you wish, you can put some part of the pastry while frozen in a freezer bag and keep them fresh as far as 1 week. And when you intend to cook, you can place the remaining pastry in a baking tray and cook with no need to thaw.
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