I am starting right away with the necessary ingredients for this savory yet sweet pleasure. For one roll like this, you will need:
half a package of thin phyllo pastry sheets (so about 7, 8 to 9 sheets)
2 eggs
125 ml of yogurt
60 ml of oil
half a packet of baking powder (that is 5 to 6 grams)
1 small level teaspoon of salt
for the filling: sour cream, cream cheese and salami, mayo (optional) [more about that below in the text]
The preparation is really easy. Beat the eggs with a fork, add salt, then add the yogurt, oil and baking powder. Combine everything, separate the pastry sheets, place one sheet on baking paper in a baking tray and spread the entire sheet with 3 to 4 tablespoons of the mixture. Then place another sheet on top and again spread the entire surface with the same amount of mixture (I used a silicone brush for spreading). Repeat the process for as long as there is mixture and pastry left (enough for 9 thin sheets, which is usually half a package here in Serbia). Spread the last sheet well with the mixture too, then generously sprinkle with sesame seeds. Place in a preheated oven at 190 degrees Celsius and bake for about 20 minutes, until nicely golden brown. Be careful not to overbake it, as this always depends on the oven, they are not all the same. (:
When the roll is baked, take it out, place it on a clean kitchen towel so that the top side with the sesame seeds is now facing down, then roll it up and leave it to cool.
Next comes the sweeter part, the fillinggg.😍
This is often optional, depending on who likes what, how much of what and whether they want to experiment or play it safe. This time, since I estimated that the pastry sheets were a bit thicker than usual, I decided to generously fill the roll with a mix of sour cream and cream cheese. I mixed 400 grams of sour cream and 100 grams of cream cheese, unrolled the roll, then thoroughly spread the side without sesame seeds with the mixture. On top of that I added salami, actually some pizza ham, about 150 g, arranged in a few rows, and then rolled it back up.
Oh yes, you can see in the photos below how I did it, I put part of the white mixture over the salami so that it would stick nicely, so it would not fall out or fall apart when I slice the pieces.
You can also add mayonnaise, pickles, some other vegetables, season it with ground paprika to make it slightly spicy, basically whatever you like.
You can also see I made a double batch, so I used everything the same for the second roll as well. Then I transferred each one onto plastic wrap, wrapped it first lengthwise and then twisted the ends like when wrapping candies, so that the filling would not leak out.After it stays overnight in the refrigerator, the next morning it is already ideal for slicing and serving.
For us, this is usually part of an appetizer spread, alongside cured meat products, head cheese, pork cracklings, boiled eggs, and homemade cheese... but it can also be eaten on its own, it is more than sufficient by itself.
Here! Enjoy and let me know when you try it how you liked it. Criticism is more that welcome, what can be changed to make it even better. Kisses. :**
