Filo rolls with feta and bacon

An original and tasty hot appetizer will turn out if you wrap a slice of smoked bacon or bacon and tender, slightly salty feta cheese in a roll of the thinnest filo dough. When baking, the dough is browned, a crust forms, and the filling inside becomes soft and juicy. Such snack pastries are very convenient to prepare for receptions and snacks.

Ingredients

• Phyllo dough - 220 g (0.5 packs)
• Boiled-smoked brisket - 250 g
• Feta cheese - 200 g
• Butter - 50 g
• Table mustard - 25 g
• Vegetable oil - for greasing parchment

Directions

1. Prepare all ingredients.
2. Remove the dough and butter from the cold for 20 minutes before cooking, so that the dough defrosts and the butter becomes soft.
3. Cut the bacon or brisket into thin slices.
4. Cut the feta into strips 6-7 cm long.
5. Combine soft butter and mustard. Stir until smooth.
6. Cut the sheets of phyllo dough into rectangular strips about 15x25 cm in size.
7. Visually divide the dough in half crosswise and brush one side of the dough with the mustard-butter mixture. Lay 2-3 slices of bacon and a piece of feta on the short edge of the mustard-mixed dough.
8. Fold the long edges of the dough inward to cover the filling.
9. Then wrap the filling in the dough, twisting a roll out of it. In the same way, form rolls from the remaining dough and filling.
10. Turn on the oven to preheat to 180 degrees.
11. Line a baking sheet with parchment paper, grease the parchment with vegetable oil.
12. Lay prepared rolls on a baking sheet.
13. Bake phyllo dough rolls with feta and bacon in an oven preheated to 180 degrees for 15-18 minutes, until golden brown.
14. Filo dough rolls with feta and bacon are ready. Let them cool down a bit.
15. Transfer the slightly cooled rolls to a plate and serve.
16. This snack cake is very tasty not only hot, but also cold.
17. Juicy, slightly smoked salty filling and tender, slightly crispy dough on the outside - a great option for a large company.