Vertutas with cheese

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   Prepare all ingredients. Filo dough can be prepared either at home or bought in a store, which will greatly simplify the baking process. For filling, use hard cheese: Russian, Poshekhonsky and similar types of cheese. To prepare the vertut you will also need butter, cream cheese and sesame seeds for decoration. Remove the cream cheese from the refrigerator in advance; it should be soft.

2. STEP 2

   

   Thaw the frozen dough at room temperature for 2 hours, then carefully unwrap it and cover with a damp towel. Also, while working, the dough must always be covered with a damp towel to prevent it from drying out.

3. STEP 3

   

   At this time, prepare the cheese filling. Place cream cheese in a container. Grate the hard cheese on a coarse grater and place in a bowl with the cream cheese, season with salt and ground black pepper, and stir. It is better to determine the amount of salt and pepper according to taste, focusing on the spiciness and salinity of the cheese.

4. STEP 4

   

   Place the butter in a small saucepan and melt it over medium heat, without bringing the butter to a boil.

5. STEP 5

   

   Take the first sheet of phyllo dough and brush it with melted butter using a pastry brush. Stepping back a little from the edge, place 1/3 of the cheese filling along the long side of the dough sheet. Cover the filling with the free edge of the dough and roll the dough into a roll. At the same time, while forming the roll, carefully cover the sides with dough so that the filling does not come out during baking.

6. STEP 6

   

   Twist the formed roll into a snail. Do the same with two more sheets of dough. Place the resulting twirls with cheese in a baking dish and brush the top with the remaining melted butter. To decorate, sprinkle sesame seeds on top.

7. STEP 7

   

   Place the pan with the twirls in an oven preheated to 180°C and bake for 25-30 minutes. Baking duration and temperature may vary depending on the temperature and design of the oven.