Chunky shredded leftover turkey or chicken piecesabout 2 cups and a bit, for 10 rolls Alternatively, you can poach ½ of a turkey breast or 1 large chicken breast and shred it into chunks
10cheddar cheese batons1 cm thick and 7-10 cm long
Cranberry chutneyhomemade or store-bought, or thick cranberry sauce
Melted butteras needed
Cover the filo sheets with a damp cloth to prevent them from drying out. Preheat oven to 375°F. Line a baking sheet with parchment paper.
On our work bench/surface, carefully place one filo sheet and brush it with some butter. Then place another sheet of filo on top.
Close to one of the shorter edges of the filo sheet, spread some cranberry chutney, then place some cheese on top, a few leaves of parsley (or any other herb you like), and a generous amount of meat. You should not require any seasoning, since the leftover meat and sauce should be seasoned well. Otherwise sprinkle some salt and pepper.
Brush butter along the long edges of the sheet, and on the surface to ensure the dough sheet sticks together as it's rolled up.
Next roll the dough sheet over the filling. Fold over the long edges once towards the center and make sure the edges stick. Then brush these folded edges with melted butter and roll up the dough sheet as shown in the gif above. Making sure all the edges stick. Place the roll on your prepared baking tray and keep it covered. Repeat with the rest of the dough sheets, until you have 10 rolls.
Brush the top of the filo rolls with some melted butter, and bake in the preheated oven for 30 minutes, or until golden brown (time varies for each oven, so keep an eye on those rolls!).
Serve warm or at room temperature, while still crisp.
Recipe from The Flavor Bender by Dini Kodippili
Cranberry, Cheese & Turkey Filo Rolls (Phyllo Rolls) https://www.theflavorbender.com/cranberry-cheese-turkey-filo-rolls/