Turkish · Lunch
Baked Cheese Pastry Rolls (Gluten-Free)
Crisp gluten-free pastry rolls filled with feta and mozzarella cheese, bound with egg and fresh dill, baked until the rice-flour wrapper turns golden. Rooted in Turkish borek tradition, these hand-held rolls are served warm with lemon wedges.
$4
25 minsPrep
22 minsCook
47 minsTotal
MediumLevel
Nutrition per serving
457Calories
17.2gProtein
25.9gFat
37.8gCarbs
1.8gSugar
1.4gFiber
1164mgSodium
223mgChol
11.3gSat Fat
198mgPotassium
408mgCalcium
1.7mgIron
0.9mcgVitamin B12
3mgVitamin C
vegetarian
gluten-free
gluten-free
Instructions
1
Prep
Mash feta cheese with a fork and mix in mozzarella, egg yolk, and dill until combined into a thick paste.
2
Whisk
Combine rice flour, cornstarch, salt, and xanthan gum, then whisk in lukewarm water and olive oil until smooth dough forms.
3
Chill
Cover dough and let rest at room temperature for 15 minutes until easier to roll without cracking.
4
Build
Roll dough into a thin 7-inch round about 1/8 inch thick, cut into two rectangles, spoon filling along centers, and roll tightly into cylinders, pinching seams closed. Whisk egg white and brush over rolls.
5
Bake
Arrange rolls seam-side down on parchment and bake at 400°F (200°C) for 18–22 minutes until deep golden and firm, watching closely as gluten-free pastry scorches faster.
6
Plate
Transfer rolls to a plate, let rest 2 minutes, and serve warm with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g feta cheese
- 2 oz60g mozzarella cheese
- 22 large eggs, separated
- 2 tbsp2 tbsp fresh dill
- 2/3 cup90g rice flour
- 4 tbsp50g cornstarch
- 6 tbsp90ml water, lukewarm
- 2 tbsp28g olive oil, plus extra for brushing
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp xanthan gum
- 22 lemon wedge, to serve
