AI-generated image
Guyanese cheese rolls
Flaky pastry rolled around a peppery cheddar and mustard filling, baked golden
In Georgetown bakeries, cheese rolls sit in the glass cabinet next to pine tarts and patties, and no Guyanese birthday party is complete without a tray. Short, buttery pastry is rolled around a sharp cheddar filling seasoned with mustard and hot pepper, then baked until the cheese bubbles out of the ends and crisps. They're eaten warm or at room temperature with a cold drink. Chef's tip: keep the butter and water ice-cold and handle the dough briefly; that's what gives flaky layers rather than a hard biscuit.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the pastry
- 12 ½ oz plain flour
- ½ tsp salt
- 7 oz cold buttercubed
- ½ cup ice-cold waterroughly
For the filling
- 10 ½ oz mature cheddarfinely grated
- 1 tbsp prepared yellow mustard
- 1 tsp hot pepper sauceor to taste
- 1 eggbeaten, half for the filling and half for glazing
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix 12 ½ oz plain flour and ½ tsp salt. Rub in 7 oz cold butter quickly with your fingertips, leaving some pea-sized pieces. Sprinkle in ½ cup ice-cold water and bring together into a dough without kneading. Wrap and chill for 30 minutes.
30 minStep 2: Heat the oven to 400°F (350°F fan) and line a tray with baking paper.
Step 3: Mix 10 ½ oz mature cheddar, 1 tbsp prepared yellow mustard, 1 tsp hot pepper sauce and half of ½ egg into a thick paste.
Step 4: Roll the pastry into a rectangle 3 mm thick and cut into 12 rectangles about 12 × 8 cm.
Step 5: Spread a line of filling along one long edge of each rectangle, leaving a border, and roll up tightly. Press the seam closed and lay seam-side down on the tray. Common mistake: warm pastry; if it gets soft and sticky, chill it for 10 minutes before rolling.
Step 6: Brush with the rest of ½ egg and cut two small slits on top. Bake for 20–25 minutes until deep golden and crisp, with cheese bubbling at the ends. Cool for 10 minutes on the tray.
25 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 9 g
- Carbs
- 23 g
- Fat
- 20 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does guyanese cheese rolls take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of cold butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.