These Easy Cheese Phyllo Rolls are easy, delicious, and impressive! They’re crispy, flaky phyllo pastry wrapped around melty cheese and savory prosciutto, which is a crowd-pleaser for sure. Plus, they’re so versatile—you can serve them for any occasion, and they’re bound to disappear fast! Whether you’re hosting friends, need a quick snack, or just want to treat yourself, these rolls are a fantastic choice.
Oriana’s Thoughts On The Recipe
Hey, friends! I’m so excited to share one of my go-to appetizers with you—these Easy Cheese Phyllo Rolls are a dream come true for anyone who loves a quick and delicious bite. I whipped these up the other night for a last-minute get-together, and they were a total hit! Imagine crispy, golden phyllo pastry wrapped around gooey cheese sticks and savory prosciutto. Heaven, right? Plus, they’re ridiculously easy to make with just three ingredients.
I know we all have those moments when we need something impressive in a hurry, and this recipe is exactly that. The best part? You can throw these together in no time, and they bake up beautifully. Whether you’re hosting friends or just need a snack that feels a little more special, these rolls are your new best friend in the kitchen.
I also love how versatile these are—you can serve them as a fun appetizer, a snack, or even part of a light meal. The combination of flavors is just perfect. And don’t even get me started on that drizzle of honey at the end—it takes these rolls from delicious to downright irresistible. Trust me, you’ll want to make these over and over!
What I Love About This Recipe
Golden, Crispy, and Flaky: The phyllo pastry bakes up to a gorgeous golden brown that’s super crispy and flaky. Every bite is a delightful contrast between the crunchy outside and the melty cheese inside. It’s that perfect texture that keeps everyone coming back for more!
Just 3 Simple Ingredients: You only need three ingredients to make these rolls—phyllo pastry, cheese sticks, and butter. That’s it! I love recipes that don’t require a long grocery list, and this one’s a keeper for being so simple yet so delicious.
Quick and Easy to Make: These cheese rolls come together in a flash, making them ideal for those times when you need something impressive but don’t have a lot of time to spend in the kitchen. They’re so easy, even the kids can help with the assembly!
Perfect for Your Next Get-Together: Whether you’re planning a party or just having a few friends over, these cheese phyllo rolls are the perfect addition to your menu. They’re a crowd-pleaser for sure—watch them disappear within minutes of hitting the table!
Potential Cons Of The Recipe
- Phyllo Pastry Can Be Tricky: Phyllo can be a bit delicate and prone to tearing, especially if it dries out while you’re working with it.
Tips To Mitigate These Cons
- Work Quickly with Phyllo: Keep the phyllo sheets covered with a damp towel while you’re working to prevent them from drying out. If a sheet tears, don’t worry—just layer another one on top!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cheese: These are the star of the show, giving you that melty, gooey cheese center. You can also use Mozzarella, Feta, or Halloumi. Even other cheeses like string cheese or even cheddar for a different flavor will also work.
- Prosciutto (optional): Adds a salty, savory note that pairs beautifully with the cheese. If you prefer, you can substitute it with thinly sliced ham or turkey. Or totally omit it for a vegetarian version.
- Phyllo Pastry: The phyllo is what gives these rolls their signature flaky crunch. You can find it in the freezer section of most grocery stores. Be sure to thaw it properly before using it.
- Butter: Melted butter is brushed between the layers of phyllo to help them brown and crisp up. If you want to lighten things up, you can use olive oil instead.
- Honey (optional): A drizzle of honey at the end adds a touch of sweetness that complements the salty prosciutto and rich cheese. If you’re not a fan of honey, a balsamic glaze would also work well.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cut The Cheese
Cut the cheese of your choice into sticks, about 3 – 4 inches (7 to 10 cm) in length and around 0.5 to 1 inch (1 to 2.5 cm) in width/thickness. If using Prosciutto, wrap the cheese sticks with slices of prosciutto. Reserve.
Step 2 – Form the Rolls
You will work with two sheets of phyllo pastry at a time. Lay your first two sheets on a flat surface. Brush generously with melted butter or olive oil. With a good knife, cut right down the middle, forming two long strips.
Take a cheese stick and place it at one end of a phyllo rectangle. Roll the dough up over the filling, then fold in the edges on both sides. Continue rolling until all of the dough is used.
Place, seam-side down, on a parchment-lined or lightly greased baking sheet. Repeat with the second stack of dough. Leave 1″ between the rolls on the pan. Brush the tops with the butter/oil mixture. Repeat this procedure to make 12 phyllo rolls.
Step 3 – Bake
Bake the rolls for 15 to 18 minutes, until golden brown. Remove from the oven and cool on a rack for 10 minutes before serving warm with a drizzle of honey or your favorite sauce, if desired.
Recipe Tips
- Preheat the Oven: Make sure your oven is fully preheated before baking the rolls to ensure they crisp up nicely.
- Roll Tightly: When rolling the phyllo, be sure to roll it tightly around the cheese and prosciutto to prevent them from unrolling during baking.
- Don’t Overload: Use just enough cheese and prosciutto to fill the phyllo without overstuffing, which could cause the rolls to burst.
Here are some helpful tips for working with phyllo:
- Don’t open the phyllo package until you have all the other ingredients prepared and you’re ready to start.
- Keep phyllo sheets covered with plastic wrap or wax paper, and then a lightly damp, clean kitchen towel. As you work with two sheets at a time, cover the remainder.
- Use a soft pastry brush to coat the sheets with melted butter or oil lightly. Start at the edges and work toward the center.
Food Allergy Swaps
- Gluten-Free: Unfortunately, I haven’t been able to find a store-bought phyllo dough that is GF. If you want to make this recipe gluten-free, you might need to make your own phyllo dough.
- Dairy-Free: Opt for dairy-free cheese and use olive oil instead of butter to make this recipe suitable for those with dairy allergies.
- Nut Allergies: The recipe is naturally nut-free, but if you’re concerned about cross-contamination with store-bought products, check labels carefully or make ingredients from scratch.
Variations & Additions
- Add Some Veggies: Try adding a thin slice of roasted red pepper or a few spinach leaves to each roll for extra flavor and nutrition.
- Herb It Up: Sprinkle some fresh herbs like basil or thyme between the layers of phyllo for an extra burst of flavor.
- Spicy Kick: If you like a bit of heat, add a thin slice of jalapeño or a pinch of crushed red pepper flakes to each roll.
Serving Suggestions
Serve these cheese phyllo rolls warm with a drizzle of honey on top. They’re perfect as an appetizer, snack, or even a light lunch when paired with a fresh salad. For a party, arrange them on a platter with some dipping sauces on the side, like marinara or garlic aioli.
Storing and Freezing Instructions
- Storing: If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F oven for about 10 minutes until they’re crispy again.
- Freezing: These rolls freeze beautifully! Assemble the rolls as directed, but don’t bake them. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, no need to thaw—just add a few extra minutes to the baking time.
Frequently Asked Questions
Yes! You can assemble the rolls and keep them covered in the fridge for up to 24 hours before baking. This makes them a great option for prepping in advance.
Absolutely! Feel free to experiment with different cheeses. Cheddar, Gouda, or even brie would be delicious alternatives to mozzarella.
No worries! Thinly sliced ham or turkey works well as a substitute. You could even skip the meat altogether and add a few herbs or veggies instead.
Yes, you can! Air-fry at 375°F for about 10 minutes, turning halfway through. They’ll come out just as crispy and delicious.
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Recipe Card 📖
Easy Cheese Phyllo Rolls
Equipment
Ingredients
- 12 sheets phyllo pastry dough, thawed
- 1 lb cheese, such as Feta, Mozzarella, or Halloumi (prefered cheese that comes in a block)
- 12 slices Prosciutto (optional)
- 4-6 tablespoons melted butter or olive oil
- Honey (optional but highly recommended)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 400°F (200 º C). Line a baking sheet with parchment paper. Set aside.
- Take 12 phyllo pastry sheets, more if needed, and lay them carefully in a large tray. Cover with a slightly damp kitchen towel (remember, this will keep phyllo pastry from cracking and breaking).Important: Make sure to thaw the phyllo dough properly, following the manufacturer's instructions.
- Cut the cheese of your choice into sticks, about 3 – 4 inches (7 to 10 cm) long and 0.5 to 1 inch (1 to 2.5 cm) wide/thick.
- If using Prosciutto, wrap the cheese sticks with slices of prosciutto. Reserve.
- You will work with two sheets of phyllo pastry at-a-time. Lay your first two sheets on a flat surface. Brush generously with melted butter or olive oil. With a good knife, cut right down the middle forming two long strips.
- Take a cheese stick and place it at one end of a phyllo rectangle. Roll the dough up over the filling, then fold in the edges on both sides. Continue rolling until all of the dough is used.
- Place, seam-side down, on a parchment-lined or lightly greased baking sheet. Repeat with the second stack of dough. Leave 1" between the rolls on the pan. Brush the tops with the butter/oil mixture. Repeat this procedure to make 12 phyllo rolls.
- Bake the rolls for 15 to 18 minutes, until golden brown. Remove from the oven and cool on a rack for 10 minutes before serving warm with a drizzle of honey or your favorite sauce, if desired.
- Gluten-Free: Unfortunately, I haven’t been able to find a store-bought phyllo dough that is GF. If you want to make this recipe gluten-free, you might need to make your own phyllo dough.
- Dairy-Free: Opt for dairy-free cheese and use olive oil instead of butter to make this recipe suitable for those with dairy allergies.
- Nut Allergies: The recipe is naturally nut-free, but if you’re concerned about cross-contamination with store-bought products, check labels carefully or make ingredients from scratch.
- Preheat the Oven: Make sure your oven is fully preheated before baking the rolls to ensure they crisp up nicely.
- Roll Tightly: When rolling the phyllo, be sure to roll it tightly around the cheese and prosciutto to prevent it from unrolling during baking.
- Don’t Overload: Use just enough cheese and prosciutto to fill the phyllo without overstuffing, which could cause the rolls to burst.
- Don’t open the phyllo package until you have all the other ingredients prepared and you’re ready to start.
- Keep phyllo sheets covered with plastic wrap or wax paper, and then a lightly damp, clean kitchen towel. As you work with two sheets at a time, cover the remainder.
- Use a soft pastry brush to coat the sheets with melted butter or oil lightly. Start at the edges and work toward the center.
- Add Some Veggies: Try adding a thin slice of roasted red pepper or a few spinach leaves to each roll for extra flavor and nutrition.
- Herb It Up: Sprinkle some fresh herbs like basil or thyme between the layers of phyllo for an extra burst of flavor.
- Spicy Kick: If you like a bit of heat, add a thin slice of jalapeño or a pinch of crushed red pepper flakes to each roll.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
