Real African Dishes: [MC-AllEthnic-Recipes] Macedonian Leek and Walnut Rolls

* Exported from MasterCook *

Macedonian Leek and Walnut Rolls

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches leeks -- roots and tough outer leaves removed
2 tablespoons olive oil
salt
2 cups mixed fresh cheese -- firm farmer cheese, drained cottage cheese, ricotta, or sheep's-milk curds)
1 cup mixed grated hard sheep's milk cheese -- (Asiago, pecorino, or Parmesan)
1 1/2 cups shelled walnuts -- (5 1/2 ounces), grated
1/4 cup shredded mint
freshly ground black pepper
14 sheets phyllo dough
To brush: -- olive oil

Trim all but the pale green and white leaves from the leeks; quarter each leek lengthwise, then cut crosswise into 1/4-inch pieces. Dump into a large sieve, wash thoroughly, and let drain. In a 10-inch skillet, heat 2 tablespoons oil; add the leeks and 1/2 teaspoon salt, and cook, covered, over medium heat 5 minutes, or until wilted. Transfer to a side dish to cool.

Working in small batches, wrap the leeks in cheesecloth and squeeze to extract as much liquid as possible.

In a large bowl, combine the leeks, cheeses, nuts, and mint, add salt to taste, and mix well with hands. Adjust the seasoning with plenty of the black pepper. Makes about 3 1/2 cups filling.

Preheat the oven to 400F. Oil a shallow 9-inch square baking pan. Unroll 2 phyllo sheets on a work surface, with short end facing you. Lightly brush or spray the sheet of dough with oil or butter. Cover with a second sheet of dough and brush or spray it with oil. Place a generous 1/2 cup filling about 1-inch from the bottom of the dough (the edge closest to you) and shape the filling into a 7-inch log. Loosely roll over the filling once, then fold in the sides of the dough; brush sides with oil; continue to roll into a log. Place opened side down on baking pan and brush top with oil. Repeat with remaining pastry sheets and filling. Place the rolls, side by side, in the pan and use a skewer to prick each three or four time. Bake on the upper middle rack 15 minutes. Reduce the heat to 350F and continue baking 45 minutes, or until golden brown and crisp.

Transfer the pan to a rack and let stand at least 10 minutes before separating and lifting out the rolls. Allow to cool on a cake rack. Use a serrated knife to cut each roll into 9 even slices. Reheat and serve warm.

Makes 7 rolls (serves 12)

Notes to the Cook: The rolls can be baked 1 day in advance, then wrapped in wax paper and stored overnight at room temperature or in the refrigerator. Reheat in a preheated 350F oven. Allow to cool slightly before cutting into rounds.

The rolls freeze well. Thaw and place uncut rolls on non-stick baking sheets and bake 10 minutes, then cool slightly before slicing.

AuthorNote: These wonderful "pie" rolls are baked whole, then sliced into rounds when cold. Reheat and serve warm.

Source:
"Cooking of the Eastern Mediterranean by Paula Wolfert, 1994"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"7 rolls"
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Per Serving (excluding unknown items): 278 Calories; 18g Fat (66.3% calories from fat); 13g Protein; 7g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 286mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 1267 1034 905471 20062 0 0 0