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Crispy Fried Feta Rolls with Hot Chili Pomegranate Glaze Recipe

Crispy Fried Feta Rolls with Hot Chili Pomegranate Glaze Recipe
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4.7 from 18 reviews

Crispy Fried Feta Rolls are a delightful appetizer featuring a creamy feta cheese filling wrapped in delicate phyllo pastry, fried to golden perfection, and served with a tangy, spicy hot chili pomegranate glaze. Garnished with pomegranate seeds, toasted sesame seeds, and fresh herbs, these rolls offer a perfect balance of savory, sweet, and spicy flavors.

Ingredients

Scale

For the Feta Rolls

  • 8 sheets phyllo pastry
  • 8 oz feta cheese, crumbled
  • 3 tbsp cream cheese (optional for extra creaminess)
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • 3 tbsp olive oil or melted butter (for brushing)
  • Oil for frying (about 1-2 cups, depending on pan size)

For the Hot Chili Pomegranate Glaze

  • ¼ cup pomegranate molasses
  • 2 tbsp honey
  • 1–2 tsp chili flakes or chili crisp
  • 1 tsp lemon juice
  • Pinch of salt

Optional Garnishes

  • Pomegranate seeds
  • Toasted sesame seeds
  • Fresh mint or parsley

Instructions

  1. Prepare the Filling: In a bowl, combine the crumbled feta cheese, cream cheese if using, dried oregano, and black pepper. Mix well until all ingredients are thoroughly blended to create a smooth, flavorful filling.
  2. Assemble the Rolls: Lay one sheet of phyllo pastry flat on a clean surface. Lightly brush the entire sheet with olive oil or melted butter to ensure crispiness. Spoon 2 to 3 tablespoons of the feta mixture onto one end of the sheet. Fold in the sides and roll tightly like a cigar to encase the filling securely. Repeat this process for all phyllo sheets and filling.
  3. Fry the Rolls: Heat oil in a deep frying pan over medium heat until hot but not smoking (about 350°F/175°C). Carefully place the rolls in the oil and fry for 2 to 3 minutes on each side until they turn golden brown and become crispy. Use tongs to turn them gently. Once fried, transfer the rolls to a plate lined with paper towels to drain excess oil.
  4. Make the Hot Chili Pomegranate Glaze: In a small saucepan, combine the pomegranate molasses, honey, chili flakes or chili crisp, lemon juice, and a pinch of salt. Warm over low-medium heat, stirring occasionally, until the mixture thickens slightly, about 3 to 5 minutes. Remove from heat.
  5. Serve: Arrange the crispy feta rolls on a serving platter. Drizzle generously with the warm hot chili pomegranate glaze. Garnish with fresh pomegranate seeds, toasted sesame seeds, and fresh mint or parsley leaves for added color and flavor.

Notes

  • You can omit the cream cheese if you prefer a stronger feta flavor and a firmer texture.
  • Be gentle when handling phyllo sheets as they dry out quickly; cover unused sheets with a damp cloth.
  • Adjust the amount of chili flakes in the glaze according to your preferred spice level.
  • Serve immediately after frying for the best crispiness.
  • This appetizer pairs beautifully with crisp white wine or a refreshing iced tea.

Nutrition

Keywords: Crispy feta rolls, fried appetizers, pomegranate glaze, spicy feta rolls, phyllo pastry recipe, Mediterranean finger food

Find it online: https://maicook.com/crispy-fried-feta-rolls-with-hot-chili-pomegranate-glaze-recipe/