Chili Honey Feta Rolls

Instructions

1. Mix the Feta and Honey Filling: Gently toss your thick feta strips in a bowl with honey and chopped thyme. Make sure every single piece gets a nice sticky coating evenly. Set the bowl aside while you prep the dough.
2. Unroll and Hydrate the Phyllo Dough: Carefully unroll the thawed phyllo sheets onto a clean and dry surface. Lay the dough flat and cover the unused portion with a damp towel to prevent it from drying out.
3. Brush the Phyllo Layers with Olive Oil: Lay down one sheet of phyllo and lightly brush it all over with olive oil gently to avoid tearing. Place another sheet right on top to build a sturdy shell. Stack up to three layers.
4. Cut the Dough into Portions: Use a sharp knife or pizza cutter to slice your layered phyllo stack into wide strips. Measure against your cheese block to ensure straight, even lines.
5. Add the Feta Filling to the Edges: Place one prepared feta strip directly at the bottom edge of each phyllo portion. Keep it neatly aligned and leave a tiny border on the sides.
6. Fold the Sides and Roll Tightly: Fold the left and right edges of the dough slightly over the cheese to seal the ends securely. Roll the feta upward snugly like a little cigar until you reach the end of the strip.
7. Arrange on a Baking Sheet and Top with Flaky Salt: Place the formed rolls seam-side down on a parchment-lined baking sheet spaced an inch apart. Brush the tops with a final touch of olive oil and sprinkle generously with flaky sea salt.
8. Bake Until Golden and Crispy: Pop the baking sheet into a preheated 400 degrees Fahrenheit oven until the pastry becomes beautifully golden brown and shatters to the touch. Watch closely so the delicate edges do not burn.
9. Drizzle with Extra Chili Honey and Serve: While the rolls are still piping hot from the oven, generously drizzle your prepared chili honey glaze right over the top. Serve them immediately while the cheese is wonderfully gooey.