Rating: (1 rated)
Recipe Yield: Total time: 1 hour 30 minutes | Serves 27
1 cup (2 sticks) butter 1 1/2 pounds farmer cheese 6 eggs 3/4 cup evaporated milk 1 1/2 pounds cottage cheese 3/4 cup cooked rice, cooled 1/2 cup sugar 1 (16-ounce) package filo dough 3/4 cup fresh bread crumbs

Step 1 Melt butter in saucepan over low heat; keep warm.

Step 2 Mix farmer cheese, eggs, evaporated milk, cottage cheese, rice and sugar in large bowl.

Step 3Unfold 2 sheets filo dough and spread flat, keeping remaining sheets covered with damp cloth to prevent drying. Lay 1 sheet filo on work surface. Brush with butter. Lay second sheet on top of first and brush with butter. Sprinkle 1 tablespoon bread crumbs on top. Spread 1/2 cup cheese filling in line across short end of filo, about 2 inches from short edge and 1 1/2 inches from long edges. Roll up like a log, as you would strudel, tucking open ends in. Transfer to foil-lined baking sheet that has been brushed with butter. Repeat with 2 more filo sheets, butter, bread crumbs and filling, until you have 9 rolls on baking sheet (you may have 1 or 2 leftover filo sheets.)

Step 4Brush tops of rolls with butter. Bake at 350 degrees until light brown, 20 to 25 minutes. (To freeze, wrap rolls well in foil; reheat before serving.) Cut each roll diagonally into thirds and serve warm or at room temperature.

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