Guyanese Cheese Rolls are buttery, flaky shortcrust pastries stuffed with a spicy, savory cheddar cheese filling. They are a staple in Guyanese homes and can be eaten as a snack or served for breakfast or even lunch.
Course Pastry
Cuisine Guyanese
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Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Chilling time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12
Calories 356kcal
Author Althea Brown
Equipment
Pastry Blender
Rolling Pin
Food Processor
Cookie Scooper
Pastry Brush
Baking Sheet
Ingredients
For the pastry dough
4cupsflour
1cupButterfrozen butter works best for this recipe (see notes below)
1/4cupVegetable Shortening
1/2cupice cold water plus a few more tablespoons if needed
Pinch of saltIf using unsalted butter
For the Filling
8ouncesextra sharp cheddar cheese
1tbspspicy brown mustard
1tbspbutter
1tablespoonflour
1wiri wiri pepperseeds and veins removed
2beaten egg yolks
Cold water and a pastry brushfor sealing the edges of the cheese rolls
Instructions
Make the Pastry Dough
Combine flour and pinch of salt, then grate frozen butter using the shred side of a cheese grater into the flour.
Using a pastry blender or fork blend the butter into the flour but do not over blend, leaving little chunks of butter creates a really flaky texture.
Then add the vegetable shortening and combine until it is full mixed and crumbly.
Add the ice water a little at a time and press the flour together to form a dough ball. Do not knead the dough as this will remove the flaky texture.
Place in a ziplock bag and refrigerate for about 30 minutes.
Make the filling
Cut the cheese into cubes and add to a food processor along with the butter, flour, mustard and pepper and process until smooth. Alternatively you could grate the cheese on the fine side of a cheese grater, then mix in the butter, flour, mustard and pepper until it is a smooth paste.
Making the cheese rolls
Preheat the oven to 350°F
Remove pastry dough from the refrigerator then cut into half. Return one half to the ziplock back and back into the refrigerator. Then working with the remaining half, roll out until it is about 1/8th thick
Then cut into 6 equal rectangles and add about 2 tablespoons of cheese mixture to the center of the rectangle
Brush perimeter of the rolled out dough with some room cold water, then fold over the edges to meet in the center to slightly overlap and seal in the cheese filling
Using a fork seal the ends of the cheese roll and then pierce the top to allow air too escape during baking. Repeat until all 6 rectangles are filling and sealed, then place the cheese rolls on a greased cookie sheet
Repeat steps 2 to 5 above with the remaining half of the pastry dough
Add a tablespoon of water to two beaten egg yolks, then brush the cheese rolls with the egg wash
Bake in the oven for 20-25 minutes at 350°F, then remove and let cool before serving.