Guyanese Cheese Roll

Downward view of cheese rolls stacked in a plate.

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

Cook Time 20

Chilling time 30

Total Time 1 10

Servings

Calories 454kcal

Author Althea Brown

Equipment

Pastry Blender
Rolling Pin
Food Processor
Cookie Scooper
Pastry Brush
Baking Sheet

Ingredients

For the pastry dough

4 cups All Purpose flour
1 1/2 cups Butter frozen butter works best for this recipe (see notes below)
3/4 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
room temperature 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. You can also shred the butter with a food processor with a shred attachment, then add it to the flour.
Using a fork mix the butter into the flour but do not over blend, leaving little chunks of butter creates a really flaky texture.
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

When ready to bake, Preheat the oven to 350°F
Remove pastry dough from the refrigerator then cut into half. Return one half to the ziplock bag and back into the refrigerator. Then working with the remaining half, roll out until it is about 1/8th thick.
Then cut into 6x6 inch squares and add about 2 tablespoons of cheese mixture to the center of the square.
Brush the perimeter of the square dough with some room temperature water, then fold over the edges to meet in the center and overlap to seal in the cheese filling. Then press to seal that center seam.
Using a fork crimp the ends of the cheese roll on both sides and then pierce the top a few times to allow air too escape during baking.
Place the cheese rolls on a greased baking sheet and brush with the whisked egg yolks.
Remove the remaining half of the dough and repeat the steps for rolling it out and shaping it into the cheese rolls.
Bake at 350°F for 20-25 minutes then remove and let cool before serving.

Notes

I am using all butter for this recipe. In the past I used butter and shortening. I find that all butter makes the best version of Guyanese pastries.
I add ice cubes to my water and then take a table spoon at a time until I have 3/4 cup of cold water added to my dough. The dough should be workable but not too wet or soft.
If you make all of your cheese rolls and then preheat your oven to bake, place the cheese rolls in the refrigerator until the oven is ready.

Nutrition