Moroccan Phyllo Rolls
Experience the vibrant flavors of Moroccan cuisine with these crispy Moroccan Phyllo Rolls, a perfect fusion of sweet and savory wrapped in delicate layers of phyllo dough. Filled with a fragrant mixture of spiced chickpeas, golden raisins, and fresh herbs like parsley, these rolls are seasoned with warm Moroccan spices including cumin, coriander, and cinnamon for a taste that transports you straight to the bustling markets of Marrakech. A brush of melted butter ensures each roll bakes to golden perfection, creating an irresistible flaky texture. Ready in under an hour, these rolls make a delectable appetizer, party snack, or even a light vegetarian main dish when served with a crisp salad. Impress your guests with this easy-to-make yet gourmet recipe that’s bursting with rich, aromatic flavors!
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Recipe Information
Ingredients
- 12 sheets phyllo dough sheets
- 6 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 cup chickpeas, cooked and mashed slightly
- 0.25 cup golden raisins
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a skillet over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and grated carrot, and sauté until softened, about 5 minutes.
Stir in the ground cumin, coriander, and cinnamon. Cook for 1 minute to toast the spices.
Add the mashed chickpeas, golden raisins, parsley, salt, and black pepper. Stir well to combine. Remove from heat and let the filling cool slightly.
Place a single sheet of phyllo dough on a clean work surface. Brush it lightly with melted butter. Lay a second phyllo sheet on top and brush again with butter. Repeat until there are 3 sheets stacked.
Spoon about 2 tablespoons of the filling along one short edge of the phyllo stack, leaving a 1-inch border. Roll the edge over the filling, fold in the sides, and continue rolling into a tight log. Repeat with remaining phyllo, butter, and filling.
Place the rolls seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil or more melted butter.
Bake for 18-20 minutes, or until the rolls are golden brown and crisp.
Remove from the oven and allow to cool slightly before serving. Serve warm as an appetizer or alongside a fresh salad.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2651 mg | 115% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 47.9 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
