This delicious snack is sold at snackettes and markets all across Guyana. As a child, I’d come home from school and immediately recognize the smell of freshly baked cheese rolls. I’d grab a roll (okay, maybe two) and douse them with extra pepper sauce. Here is my take on tradition.
Ingredients
Dough
- Flour 2 1/2 cups, plus extra for dusting
- Frozen Butter 2/3 cup (1 1/3 sticks), grated
- Curry Powder 1 tsp
- Salt 1 tsp
- Egg 1, beaten, for brushing
Cheese Filling
- Scallions 2, thinly sliced
- Sharp Cheddar grated, 1 1/2 cups
- Black Truffle Pecorino 1/2 cup (see Note)
- Dried Fenugreek Leaves (Kasoori Methi) 1 tsp
- Thyme Leaves 1 tsp
- Onion Powder 3/4 tsp
- Garlic Powder 3/4 tsp
- Paprika 1/2 tsp
- Hot Sauce 1–2 Tbs, to taste
- Dijon Mustard 2 tsp
- Salt and Black Pepper to taste
Cook It
- Make the dough: In a large bowl, combine flour, butter, curry powder and salt. Using your hands, slowly incorporate the butter throughout the flour, until it forms pea-sized lumps.
- Pour in 3/4 cup ice-cold water and mix to form a soft, pliable dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Make the filling: In a large bowl, combine all ingredients. Mix well.
- Assembly: Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Cut dough into 9 pieces. On a lightly floured surface, roll a piece of dough into a 6 x 8-inch rectangle, about 1/8 inch thick. Brush edges with egg wash. Add 2 Tbs of cheese mixture along one long side of the rectangle, fold over dough once. Add 2 Tbs of cheese mixture and fold over a second time. Fold over a third and final time to close the cheese roll, seam side facing down. Use your fingers to pinch the seam back into the dough to seal it shut. Using a fork, crimp along the edges to secure the filling. Repeat with the remaining dough pieces and cheese mixture.
- Place rolls on the prepared baking sheet, then brush with egg wash. Bake for 20 minutes, until lightly browned.
Note: Truffle pecorino, or pecorino al tartufo, is an Italian sheep’s milk cheese infused with black truffles. Buttery and nutty, a little goes a long way when you want the truffle aroma. You can find it at speciality delis and cheesemongers.
