500 grams roasted red peppers
200 grams sour cream
200 grams cottage cheese
3 eggs
50 grams cornmeal
1 teaspoon baking powder
4 large garlic cloves
100 ml vegetable oil
100 ml sparkling mineral water
½ teaspoon salt
16 filo pastry sheets
1 tablespoon butter
Cut the roasted red peppers into strips, mince the garlic and set it aside. In a large bowl, beat together the cottage cheese and eggs, add the oil and blend well. Add sour cream, cornmeal, baking powder and salt and whisk to combine. Finally, pour in the mineral water and mix well with a spoon. Take two big spoonfuls of the filling and set it aside for later.
Divide the filo sheets into two piles of 8 sheets. Take one sheet, thinly spread a small portion of the filling, then top with another sheet and again spared some of the filling, and continue doing this until you use up all 8 sheets. Spread some of the filling on the last sheet, put half of the red peppers and garlic and roll it up into a tight roll. Repeat with the other part of filo sheets. Cover a large baking sheet with baking paper, transfer the rolls to the baking sheet and evenly top each one with the reserved filling, then bake them right away in a preheated oven, at 190˚C (375˚F), for about 30 minutes. As soon as you take the rolls from the oven, spread a tablespoon of butter on top, let them cool slightly and serve. Yields 6 large servings. © Tina Vesić
