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Handheld smartphone photo of golden brown baked feta rolls on a plain white plate with translucent orange-red chili honey glaze. (Chili Honey Feta Rolls)

Chili Honey Feta Rolls: The Crispy, Sweet, and Spicy Appetizer of Your Dreams

Crispy baked phyllo pastry filled with melted white feta cheese and drizzled with a thick, translucent orange-red chili honey glaze. Topped with black and white sesame seeds for the ultimate sweet and spicy handheld snack.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 rolls
Course: Appetizer, Snack
Cuisine: Greek-Fusion, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 package (454g) Phyllo Pastry Thawed completely
  • 8 oz (225g) Feta Cheese Cut into 12 long batons
  • 1/2 cup (115g) Unsalted Butter Melted
  • 1/2 cup (120ml) Honey Clover or Wildflower
  • 1 tbsp (5g) Dried Red Chili Flakes Adjust for heat
  • 1 tbsp (9g) White Sesame Seeds
  • 1 tbsp (9g) Black Sesame Seeds

Equipment

  • 1 Rimmed Baking Sheet For even heat distribution.
  • 1 Pastry Brush Silicone or natural bristle.
  • 1 Small saucepan To prepare the chili honey glaze.

Method
 

Prep and Assembly
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Layer three sheets of phyllo dough, brushing melted butter between each layer. Cut the stack into 12 rectangles if using large sheets, or use individual strips.
  3. Place a feta baton at one end of the phyllo strip. Fold in the sides and roll tightly into a cigar shape, leaving the ends slightly open so the white feta can peek out.
Baking and Glazing
  1. Place rolls on the baking sheet and brush tops with butter. Bake for 15-18 minutes until dark golden brown and crispy.
  2. In a small saucepan, simmer honey and chili flakes over low heat for 3-5 minutes until translucent orange-red. Let cool slightly to thicken.
  3. Drizzle the thick chili honey over the hot rolls and immediately sprinkle with black and white sesame seeds.

Notes

Always keep phyllo covered with a damp towel to prevent cracking.
Use a high-quality block feta in brine for the best melting texture.