Crispy Mini Phyllo Rolls with Cheese, Honey and Thyme

Paper-thin phyllo, molten cheese, fragrant honey and a hint of heat come together in elegant mini rolls with a crisp golden crust. This is a quick, eye-catching appetizer, easy to bake in a muffin tin and best served hot, straight from the oven, with a little more honey drizzled over the top.

Ingredients

• Phyllo dough — 6–8 sheets
• Unsalted butter, melted — 3–3.5 oz | 80–100 g
• Crumbly cheese (feta or fresh cheese) — 5.3–7 oz | 150–200 g
• Honey — 3–4 tbsp | 45–60 ml
• Chili flakes — to taste
• Fresh thyme — to taste

Step-by-step recipe

1. Preheat the oven to 375°F | 190°C. Lightly grease a muffin tin or line it with paper liners.
2. If the phyllo has been frozen, thaw it completely in the refrigerator. Keep the sheets under a dry towel so they do not dry out.
3. Lay 1 sheet of phyllo on your work surface and brush with melted butter. Place a second sheet on top and brush again. If you like, stack 3 sheets for a sturdier, flakier roll.
4. Drizzle a little honey very thinly over the surface, then scatter over the crumbled cheese, chili flakes and thyme leaves.
5. Roll up tightly along the long side. Using a sharp knife, cut into small ‘rosettes’ about 1.2–1.5 in | 3–4 cm thick.
6. Arrange the pieces in the muffin cups, cut side up, and brush the tops with any remaining butter.
7. Bake for 15–20 minutes at 375°F | 190°C, until deeply golden and crisp.
8. Drizzle the hot rolls with a little honey and serve at once.

Serving and storage

Serve the rolls hot or warm with extra honey. They pair beautifully with a yogurt dip, fresh herbs and a glass of dry wine. Store any cooled rolls in an airtight container at room temperature for up to 1 day; to bring back the crispness, reheat for 5–7 minutes at 350°F | 180°C.

Tips and variations

• Cheese: besides feta, brined cheese, Adyghe cheese or a drier cottage cheese work well. If the cheese is salty, you can be a little more generous with the honey.
• Heat: adjust the chili flakes to taste or replace them with paprika.
• Herbs: thyme can be swapped for oregano or rosemary; an Italian herb blend also works well.
• Crunch: work quickly and always brush the sheets with butter so the phyllo does not dry out.
• Freezing: assemble the rolls, slice them and freeze on a tray. Bake from frozen, adding 3–5 minutes to the cooking time.

Nutrition per serving

Calories	280 kcal
Protein	6 g
Fat	19 g
Carbohydrates	24 g
Sugars	9.5 g
Sodium	350 mg
Fiber	1 g

FAQ

What can I use instead of feta in the filling?

Brined cheese, Adyghe cheese or dry cottage cheese all work well. The key is to choose a crumbly cheese that is not too wet, otherwise the phyllo layers can turn soggy.

How do I keep phyllo from drying out while assembling?

Keep the unused sheets under a dry kitchen towel, work quickly and brush every sheet with melted butter.

Can I make the rolls ahead of time?

Yes. Shape, slice and freeze them. Bake straight from frozen at 375°F | 190°C, adding 3–5 minutes, or reheat the finished rolls for 5–7 minutes at 350°F | 180°C.