Every weekend my family made our routine trip to Liberty Avenue in Queens, NY to purchase our Guyanese baked goods for the week. Great blog! Your cheese roll looks so delicious! The art is the mixing and temperature. 2. If you are nervous about the cheese oozing out of the rolls, you can pierce the tops with a fork to allow the steam to escape while baking. You can use all butter if you dont have shortening, the shortening just helps to keep it soft for a couple of days after baking. I agree with Jahan. Can you see the specs of curry powder in the dough? There’s a Sybil’s in Lauderhill Florida now! Place all cheese rolls on a baking sheet and brush the tops with egg wash. Bake for 15-18 minutes until rolls are golden brown. Bake at 350 for 15-18 minutes. Roll up like jellyroll. ~ Nalini, HiIf I don't have crisco, how many butter should i be using then? Family didn't like the curry powder consistency. I am so happy I stumbled upon your blog! Also would using all butter change the texture of tube cheeseroll? You can buy yourself some time by purchasing already shredded cheese and using store-bought pie crust (which I have done in the past and works great if you don’t feel like spending hours on this), but if you are really in the mood to make it all from scratch then this is an excellent recipe. I use a Nikon D3100. I have been searching for a cheese roll recipe, I am going to try this on Tuesday. The curry powder is optional. Was the dough very cold when you were working with it? Short crust pastry is always 2:1 flour to shortening/butter. , Amazing photos… I will try this recipe tomorrow ♥. – Savie. You are amazing! awesome job in overall presentation, Hi Alicia, can I omit the egg white and egg wash and use water instead? Fill a tablespoon or two on the lower half, roll into the center then add more cheese. Add enough ice cold water to bring the dough together about a 3/4 cup or more. Oh how I miss Sybils! The cheese rolls will not taste like curry, it’s such a small amount compared to the amount of flour! Roll to a rectangular shape. Brush edges of dough with egg whites. Thank you for sharing can you make ahead and freeze then bake them at a later time. This is my favorite pastry from Sybils. Should i have used 2.5 to 3 cups of flour to get the right texture ? I made cheese roll before but this time was the best thanks to your recipe. I would love to try it! Knead the dough more before wrapping it in the plastic wrap. In the meantime, mix the cheese. Roll out cheese between two sheets of wax paper, thin. Great recipe! Flatten one square and roll into a rectangular shape. Make sure you roll your dough into balls and when you roll them out with a rolling pin, they should be about 1/8in in thickness and about 6-6/12 inches in diameter. Place dough ball on a piece of plastic wrap and flatten dough into a square shape. Shred cheese and mix in mustard, pepper sauce, garlic powder, black pepper, and parsley flakes, toss and set aside. Add 1/2 tsp mustard, 1/2 tsp pepper sauce, a shake of dry parsley, black pepper, and garlic powder. Is it better to use salted or unsalted butter, if unsalted, how many salt should i add in total.thanks. You can pierce the cheese rolls on the top with a fork if you are nervous about the cheese oozing out while baking. Why did my Cheese ooz out even though i pierce hole with a fork. . Your instructions are so clear and easy to follow, I remember how you said the oil for frying mithai should be 280 degrees, That is key info. Don't add any additional salt, it should be fine with the saltiness from the cheese and salted butter. Did you use cold butter and Cisco for yours or was it room temperature? Read More…, Alica's Pepperpot LLC, All Rights Reserved.© 2020. I'm most inspired by Caribbean ingredients and how to use them in unique ways, while keeping a focus on the classic dishes I grew up eating. I am the editor, recipe developer, food photographer, and food stylist behind Alica's Pepperpot. I’m not a big curry fan but I loved how that little bit of curry powder adds just a light flavor to the flaky crust. I made sure to always wash those scrumptious cheese rolls down with a bottle of cream soda. Preheat oven to 350 degrees. Hi Amir, I have never tried that, but if you do, please let us know how it turned out! (But I will try with already made crust first…and make my way up that way LOL), Amazing! By the ways, I love your recipes and you make it possible for people like me to be great cooks. Starting at the long end of the rectangle, roll tightly just like when you make cinnamon rolls. I can tell you that cheese roll is is originally form Europe/England…maybe at one time in England it was popular, and that's how it traveled to Guyana. DIRECTIONS. Just in case I want to make it vegetarian. You can use all butter, but if you are doing so, I would recommend you use unsalted to control the amount of saltiness in the cheese roll. When making the dough, if you find it needs a little more cold water then add it. This will help to incorporate the butter into the dough more so it won't break apart as easily. Shred cheese and mix in mustard, pepper sauce, garlic powder, black pepper, and parsley flakes, toss and set aside. Just a testament to how awesome this recipe is. Def gonna try this Alicia, thanks for the recipe! She never wrote anything down and when I stumbled onto your site, I was amazed by your recipes. They all remind me of her and the flavor of her cooking! Cheers..will try it out tomorrow and hope it come out like urs…keep u update later Thanks. Thank you for the recipe. When it is really cold, it's very hard to roll and the edges will break apart. Cheese Rolls are savory cheese filled pastries perfect for Lunch bags. To make this vegetarian, use 2 tbsp melted butter mixed with yellow or red food coloring instead of egg wash. Whisk salt and curry powder (if using) into flour. I used the exact same recipe and mine turned out great! Hi Priya, sorry you didn't have success with the recipe. Recipe by Alica Senhouse Preheat oven to 350 degrees. Oh, the childhood memories…. I tried this today but after i baked it, it was way too crumbly. I need to find a good Guyanese spot in Maryland if they have one :/. Cut dough into 16 squares for thinner cheese rolls or 9 squares for thicker cheese rolls. I can’t get over how flaky they were. This is also an indication to me that the dough needed to be kneaded a little bit more. Filed Under: Desserts & Pastries, Guyanese Foods Tagged With: cheese rolls, Guyanese Cheese Rolls, Thanks so much for posting this! Learn how your comment data is processed. Yes, cold butter and room temperature crisco . Cut into … Fill a tablespoon or two on the lower half, roll into the center then add more cheese. This could've happened for a few reasons, perhaps the dough was rolled too thin, maybe too much cheese, or the roll was not sealed tightly enough. I’m still struggling to replicate dishes I grew up eating as a child in Guyana. Family loved every minute! I have made previous cheese roll recipe that call for cold butter or margarine. 2 sticks? Your photographs are well done too! Yes, I used cold butter AND room temperature Crisco. I believe the dough was too crumbly b/c the butter was very very cold, try to knead it a little bit more next time, if that doesn't work, reduce the amount of shortening or butter by 1/4 cup. . Seal edges. Maybe this is the secret ingredient to the perfect cheese roll? I am planning to make these in advance for friends and family whom i will see at various times over the holidays. Hi everyone! You can also let the dough cool off a bit after it comes out of the fridge. If other people had success then obviously you did something wrong. Add 1 stick of salted butter and 1/2 cup Crisco vegetable shortening. …but each to their own I guess. However, I am one of a few people who fells that there was never enough cheese in these rolls (that woman is being skimpy with her cheese) STUFFED my rolls and it was not a good outcome. I just took my cheese rolls out of the oven. as well as the pinetarts!! Alisha its natalie as i said before this camne out amazing!!!! Enjoy and feel free to message me if you have any questions! I also have the same question, does the recipe call for cold butter and crisco?Thanks, I also have the same question, does this recipe call for cold butter and crisco?Thanks. My color, flakiness, and texture was also the same as pictured above. Keep up the good work! This can be done quickly in a food processor by adding dry ingredients, pulsing, adding shortening and butter, pulsing until pea sized form, then adding water until ball forms. You can also use a cookie cutter or bowl if you can find one that spans that diameter. Thanks so much for your attention to this! sorry about the mix ups,they probably happen when we had an intern with us…i will amend as soon as possible.Again my apologies… Hi thank you for sharing. Another tip I didn't mention in the post – I like my cheese roll crust to be a little thinner, but some people prefer a thicker crust. No, it's not an unfair question at all! thanks again your recipe couldn't have been more easier! Baking cheese rolls take patience and focus, the crust and assembly are what will take up most of your time. And it was worth the trip. Thanks for your comment. This is my recipe and photo. Can I use almond flour or coconut flour instead of regular flour?