Fig and vegan cheese rolls
Who doesn't love contrasts? I'm a huge fan of them, and with this recipe for fig and vegan cheese rolls, we're looking at a winning contrast!
For this recipe I did not use just any cheese, but rather the Soft White from New Roots , which I am a huge fan of. It is a soft cheese that reminds me a lot of camembert! If you are aə fan of this cheese, don't miss this plant-based alternative!
New Roots is a Swiss brand that is revolutionising local traditions by producing 100% plant-based and biological cheeses. I highly recommend you try their products, which are not only numerous but also sustainable toward the planet and animals.
Here are the ingredients you will need for your vegan fig and cheese rolls
As you may have guessed from the photo above, you won't need many ingredients to make these simple rolls with camembert and figs. You will need:
- 1 Soft White (New Roots soft cheese).
- 16 sheets of triangular yufka or phyllo dough
- 100 ml or 3.38 fl oz seed oil to be brushed between yufka sheets and outside
- 2 figs
- 100 ml or 3.38 fl oz agave syrup
- 1 handful fresh thyme
How to prepare your rolls
In this section I explain step by step how to make your rolls.
1. Slice figs and cheese and brush on yufka dough triangles.
Cut the figs into approx. 3-4mm slices and do the same with Soft White (vegetable camembert). Take a triangular sheet of Yufka pastry And brush it with seed oil. Lay a second sheet symmetrically on top of it.
2. Put the various ingredients in the roulade
Place a fig first, then a sprinkle of thyme, agave syrup, and finally a slice of Soft White cheese (vegetable camembert). Then start folding and rolling your roll. Look at the pictures below to help you (it's easier done than said). When you are about to close your roulade brush a little more seed oil on the tip to make sure the roulade closes tightly.
3. Brush the rolls and add sesame seeds.
Brush your closed rolls with more seed oil and sprinkle some sesame seeds on them if you have any (optional). Then bake in a 190°C ventilated oven for 30 minutes or until your rolls are nicely browned.
Other appetiser recipes that might tickle your fancy:
If you too can't get enough of finger food and appetizers you are in the right place, here are some recipes I have selected for you that I am sure you will love:
Camembert and Fig Rolls
Ingredients
- 1 Soft with from New Roots (vegetable camembert)
- 16 sheets triangular yufka paste
- 100 ml seeds oil To be brushed between yufka sheets and outside
- 2 figs
- 100 ml agave syrup
- 1 handful fresh thyme
Instructions
- Cut the figs into fine slices. Cut the camembert into slices as well.
- Turn on the oven to 190°C (350°F) fan function.
To compose the rolls
- Take a triangle of yufka dough, brush it with seed oil. Lay a second sheet of yufka dough symmetrically on top and press lightly.
- Place a slice of fig in the bottom of the triangle of dough (the shorter one).
- Add 1-2 teaspoons of agave syrup on top of the fig.
- Add a few thyme leaves.
- Place vegetable camembert on top.
- Take the corners of the dough and fold them toward the filling. Then roll up the roulade, squeezing just tight enough so as not to leave too much air in the roulade and not to break the dough.
- Also brush the end of the triangle with seed oil to seal it tightly.
- Then brush the outside and sprinkle with sesame seeds.
- Bake in a 190°C (375°F) ventilated oven for 30 minutes or until your rolls are nicely browned.
I so hope you enjoyed the recipe, if you like please leave a comment or vote for the recipe! See you soon.
