Cheese roll with paprika
6 servings
30 minutes
Cheese roll with paprika is a bright and aromatic dish of Greek cuisine that combines airy texture and rich flavor. Its history traces back to traditional Mediterranean baking recipes where cheese and spices play a key role. The base of Gruyère, cream, and eggs gives the roll tenderness, while the spicy paprika adds a pleasant sharpness. A light cream made from mayonnaise and yogurt makes the dish even more harmonious, while fresh salad leaves and cherry tomatoes complete the composition by adding juiciness. This roll is perfect for a festive table or as an exquisite appetizer with a glass of white wine.
1
In a large bowl, mix the crumbs, Gruyère cheese, egg yolks, and paprika. Add the cream. Stir until a homogeneous mass forms. Separately, whip the egg whites into a foam and gently fold into the batter.
- Breadcrumbs: 50 g
- Gruyere cheese: 150 g
- Chicken egg: 4 pieces
- Paprika: 4 tablespoons
- Cream: 140 ml
2
Preheat the oven to 200 degrees. Line a rectangular shallow baking dish with parchment and sprinkle with half of the parmesan. Pour the batter into the dish. Smooth the top. Bake for 15 minutes until the crust rises and turns golden.
- Parmesan (Parmigiano Reggiano): 50 g
3
Evenly sprinkle the remaining parmesan on a sheet of paper and place the cake on top. Remove the parchment paper and trim the edges of the cake for a neater appearance. Wait for it to cool.
- Parmesan (Parmigiano Reggiano): 50 g
4
Mix mayonnaise and yogurt. Spread this mixture thickly on the cake. Season with pepper and place halved cherry tomatoes on top. Lay salad leaves over the tomatoes.
- Yoghurt: 7 tablespoons
- Mayonnaise: 7 tablespoons
- Ground black pepper: to taste
- Cherry tomatoes: 12 pieces
- Green salad leaves: 50 g
5
Roll the dough from the short end into a roll. Sprinkle with parmesan before serving.
- Parmesan (Parmigiano Reggiano): 50 g
