Cream Cheese Whirls

June 23, 2015

Serve Cream Cheese Whirls alongside your favorite soup or take them to your next picnic. Last time I ate these I was sitting on the seaside looking out over the sea. What a magnificent view!

24 pcs.

5 dl (500 g) milk
2 tsp salt
50 g fresh yeast
1 dl (60 g) sesame seeds
0,5 dl (45 g) vegetable oil
0,5 dl (70 g) honey
10 dl (650 g) wheat flour
2 dl (1 cup, US) fresh parsley or chives, finely chopped
150 g your choice of flavored cream cheese

1 egg
pinch of salt
sesame seeds

Stir the yeast and salt into the lukewarm milk. Add sesame seeds, oil and honey. Gradually mix in the flour and knead the dough until it's smooth and elastic. Cover with a tea towel and let rise for about 30 minutes.

Turn the dough out onto a floured surface and knead it gently. Divide the dough in half. On floured surface, roll out each one to an 1/2-inch thick, 10-inch wide rectangle. Spread the cream cheese on the top and sprinkle with chopped parsley or chive. Starting at the wide end, roll up the dough and cut rolls into 24 pieces. Place pieces in prepared muffin pans.

Let rise about 30 minutes.

Add a pinch of salt into the egg and whisk slightly. (The salt breaks down the globs, making the egg watery and easier to spread.) Brush with a beaten egg and sprinkle with sesame seeds.

Preheat the oven to 225°C. Bake for 12–15 minutes.

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2 kommenttia

  1. hello.

    Your recipes look delicious....van you tell me what the dl measurement is ?

    1. 1 dl (decilitre) = one tenth of a litre = 0,42 cup. Many sites on the net quickly convert deciliters into cups. This has been a problem to many readers and that's why I have written the decilitres as well as grams to all the latest recipes and to all the recipes I'll write to the blog in the future.