Appetizer Roll



This is a make ahead appetizer is adaptable to many occasions by just changing the ingredients of the filling and the colouring for the dough design part.  In this recipe I’ve made it adaptable for St. Patrick’s Day. 

Preheat oven 350 F

Ingredients dough:

  • * 6 eggs
  • * 6 tablespoons oil
  • * 3 tablespoons sour cream
  • * 6 tablespoons flour
  • * 3 teaspoon baking powder
  • * salt

For the filling:

  • * 300 g cream cheese
  • * 3 tablespoons cream
  • * 4-5 bunches of broccoli cheese
  • * 3 tablespoons vegetable oil
  • * chopped dill
  • * 5 g gelatin


Separate eggs, in a bowl whisk together the 6 egg yolks, 6 tablespoons oil, salt,  then add 3 tablespoons of sour cream, 6 tablespoons flour and baking powder.  The egg whites beat in electric mixer at on high until nice and foamy and fluffy. Gradually incorporate the egg & flour mixture into the egg whites.

Line a large flat cookie sheet or jelly roll pan with baking paper. Size preferably rectangular, is 28×40 cm.

Add the design into pan first. Mix 4 tablespoons of dough mixture and put green food coloring until desired color is achieved. Pour on to baking sheet and swirl or create a design of your choice.  Pour remaining batter over. Bake in 350 F preheated oven for 15-20 minutes.

Use soft cream cheese, Philadelphia type. Mix cream cheese with sour cream and grated cheese, add chopped dill and season with salt and pepper to taste. Boil broccoli florets in steamer. Can put them in a colander over boiling water. Steam until cooked but still firm. Add cooked broccoli to cream cheese mixture.

Add 5 g of gelatin, first hydrated in water and then heated until dissolved.  Cool gelatin mixture 5 min before adding a tablespoon of cream and mix in gelatin, mix into the rest of the filling mixture.Make sure to mix well.

After removing the pan from the oven turn cake out on a damp towel. You will see the design. Let cool for 15-20 minutes. Flip cake over to the side without the design and spread cake with cream cheese  mixture.  Roll up and wrap tightly in plastic wrap.  Refrigerate for a 2 hours. Cut and serve.



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