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Guyanese Cheese Roll

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
Keyword cheese roll ingredients, cheese roll pastry, cheese rolls, cheese rolls recipe, easy cheese rolls recipe, flaky guyanese cheese roll, flaky guyanese cheese roll recipe, flaky guyanese cheese rolls, guyanese cheese rolls, guyanese cheese rolls recipe, guyanese recipes cheese rolls, how to make guyanese cheese rolls
Prep Time 20 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 1 hour 10 minutes
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

  • 4 cups flour
  • 1 cup Butter frozen butter works best for this recipe (see notes below)
  • 1/4 cup Vegetable Shortening
  • 1/2 cup ice cold water
    plus a few more tablespoons if needed
  • Pinch of salt If using unsalted butter

For the Filling

  • 8 ounces extra sharp cheddar cheese
  • 1 tbsp spicy brown mustard
  • 1 tbsp butter
  • 1 tablespoon flour
  • 1 wiri wiri pepper seeds and veins removed
  • 2 beaten egg yolks
  • Cold water and a pastry brush for 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.

Nutrition

Calories: 356kcal | Carbohydrates: 50g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 293mg | Potassium: 75mg | Fiber: 1g | Sugar: 9g | Vitamin A: 234IU | Vitamin C: 0.01mg | Calcium: 189mg | Iron: 3mg