Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar and beat until well combined. | 2. Working with 4 sheets of filo at a time, place a sheet of filo on a work surface, brush lightly with melted butter, then top with another pastry sheet. Continue brushing and layering until there are 4 layers. | 3. Cut layered filo into four 12x18cm rectangles, then place one rectangle, with the shortest side facing you, on a work surface and spoon 1 tbsp cheese mixture along the shortest side, leaving a 1cm border. | 4. Roll pastry into a cylinder, folding in the sides as you roll. | 5. Brush with melted butter and place on a baking paper-lined oven tray. Repeat with remaining filo, filling and butter to form 24 rolls. | 6. Bake filo rolls at 190C for 12 minutes or until crisp and golden. | 7. Dust with ground cinnamon, then serve immediately. Flogeres are best made on the day of serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	125		g softened	10454.0625	124.0312	251.6062	1013.5125
ricotta	250	g		435.0	7.6	28.15	32.45
cottage cheese	250	g		245.0	8.45	27.8	10.75
caster sugar	2	tablespoons		-	-	-	-
phyllo pastry	24	sheets		-	-	-	-
butter	100	g	unsalted melted	570.0	26.19	17.81	48.0
cinnamon			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.