These rose-shaped pastries are made by wrapping thin phyllo strips around a cheese filling and coiling them into rosebuds. Baked until crisp outside and soft inside, they make an eye-catching addition to gatherings.
Mix the crumbled white cheese with the grated Kashar cheese and finely chopped dill.
Whisk the egg, milk, and cooking oil together in a bowl.
Cut the phyllo sheets into long strips and lightly dip them in the soaking mixture.
Spread a thin line of filling along each strip, then coil the strip into a rose shape.
Arrange the roses on a baking sheet and brush with egg yolk. Sprinkle with sesame seeds if desired, then bake in an oven preheated to 190°C / 375°F until golden.
Important: Do not roll the phyllo strips too tightly, or the rose shape may loosen and fall apart during baking. Allergens: Contains wheat (gluten), milk/dairy, and eggs.
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