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Phyllo Rolls with Ground Beef Recipe

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These Phyllo Rolls with Ground Beef are a deliciously flaky and savory appetizer or snack featuring spiced ground beef wrapped in crispy layers of phyllo dough. The aromatic blend of cumin, paprika, and cinnamon enhances the filling, while pine nuts add a delightful crunch. Perfectly baked until golden brown and topped with sesame seeds, these rolls combine rich Middle Eastern flavors with a delicate texture that’s sure to impress at any gathering.

Ingredients

For the Ground Beef Filling:

  • 1 lb lean ground beef (85/15 ratio)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons pine nuts (optional)

For the Phyllo Assembly:

  • 1 package (1 lb) frozen phyllo dough, thawed overnight
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon sesame seeds or nigella seeds (for garnish)

Instructions

  1. Prepare the Savory Filling: Heat a large skillet over medium-high heat and add the ground beef, breaking it into small, uniform pieces with a wooden spoon. Cook for 5-7 minutes until browned and no longer pink, ensuring maximum flavor development through proper browning.
  2. Build the Aromatic Base: Add diced onions to the browned beef and cook for 4-5 minutes until translucent and softened. Stir in minced garlic, ground cumin, paprika, coriander, oregano, and cinnamon. Cook for another minute to release and coat the meat evenly with fragrant spices.
  3. Finish the Filling: Stir in tomato paste and cook for 2 minutes to remove raw flavor. Remove from heat, then fold in fresh parsley and optional pine nuts. Season with salt and black pepper. Allow the filling to cool completely to prevent soggy phyllo.
  4. Prepare the Phyllo Workspace: Set up a clean and spacious surface. Cover the thawed phyllo sheets with a damp towel to keep them from drying out. In a small bowl, mix melted butter with olive oil to create a rich brushing mixture that also prevents burning during baking.
  5. Master the Rolling Technique: Place one phyllo sheet on the work surface and lightly brush with the butter and olive oil mixture. Lay a second sheet on top and brush again. Spoon 2-3 tablespoons of the cooled beef filling along one short edge, leaving 1-inch borders on the sides. Roll the dough tightly but gently, tucking in the sides as you go to form a neat roll.
  6. Shape and Seal: Continue rolling until completely encased, positioning the seam on the bottom to seal the roll. Brush the surface with beaten egg wash and sprinkle with sesame or nigella seeds. Repeat this process until all filling is used, typically making 12-15 rolls.
  7. Achieve Golden Perfection: Preheat your oven to 375°F (190°C). Place the rolls seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes or until they turn golden brown and crispy, rotating the pan halfway for even browning. Remove from oven and serve warm.

Notes

  • Ensure the filling is completely cooled before assembling to prevent soggy phyllo dough.
  • You can substitute pine nuts with chopped walnuts or omit them for a nut-free version.
  • Thaw phyllo dough overnight in the refrigerator for best handling results.
  • Brush each phyllo layer thoroughly to maintain flakiness and prevent burning.
  • These rolls can be made ahead and refrigerated before baking; bake directly from chilled, adding a few minutes if needed.
  • For a spicier version, add a pinch of cayenne pepper or chili flakes to the filling.

Find it online: https://flavorspath.com/phyllo-rolls-with-ground-beef-recipe/