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Recipe for: Cheese rolls with ham

Appetizers May Day 90 min Medium 8 wyświetleń ~21.53 PLN * - (0)
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Description

Delicate cheese rolls with ham are a spring appetizer perfect for a May Day table and picnic. Thin, fluffy cheese pancakes rolled with a creamy filling of cottage cheese and sour cream, fresh sorrel, blanched asparagus, and slices of ham. The dish combines the salty accent of ham with the tangy sorrel and the creamy texture of the filling, looking very impressive — golden rolls sliced and served on a large board with pickled cucumber and horseradish. Easy to prepare, they can be made a day in advance and stored in the refrigerator.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 200 g
  • Chicken egg 2 szt. (~120 g)
  • Milk 300 ml
  • Cheese 150 g
  • Rapeseed oil 30 g
  • Cooked ham 200 g
  • Cottage cheese 200 g
  • Sour cream 50 g
  • Sorrel 50 g
  • Green asparagus 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Pickled cucumber 1.5 szt. (~150 g)
  • Grated horseradish 20 g
💰 Szacowany koszt dania: ~21.53 PLN (5.38 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cheese pancakes

1

Prepare the dough for cheese pancakes. In a large bowl, sift the flour, add salt and pepper. Make a well in the center of the bowl. In a separate bowl, beat the eggs, pour in the milk, and mix with a fork. Pour the milk-egg mixture into the well and stir from the center to the edges until a smooth batter without lumps forms. Add grated cheese and mix until the cheese is evenly distributed in the batter. The batter should have the consistency of thick cream; if it is too thick, add 1-2 tablespoons of milk.

Ingredients: Wheat flour, Salt, Black pepper, Milk, Cheese
Use a large bowl and a whisk or wooden spoon. If you don't have a cheese grater, buy pre-grated cheese. Don't mix too vigorously – just enough to combine the ingredients.
2

Heat a 24-26 cm diameter skillet over medium heat. Pour in 1 tablespoon of oil and spread it with a paper towel. Pour in a portion of the batter (about 2-3 tablespoons of batter for one pancake, depending on the size of the skillet) and spread it into a thin layer to form a flat pancake. Fry for 2-3 minutes, until the edges are golden and the surface is no longer raw. Flip the pancake and fry for another 1-2 minutes. Place the pancakes on a plate lined with paper towels to absorb excess fat.

Ingredients: Rapeseed oil, Cheese, Wheat flour, Milk
The best is a non-stick pan 24-26 cm. Use a brush or spoon for frying to control the size of the pancake. If the pancakes are burning, reduce the heat; if they are pale and moist, slightly increase the heat.

Filling

3

Prepare the filling: place the cottage cheese in a bowl, add the sour cream, and mash thoroughly with a fork or briefly blend with a mixer until you achieve a smooth mixture. Season with salt and freshly ground pepper. If you want to add a spicy touch, mix in 1 teaspoon of grated horseradish (optional). The filling should be free of lumps of cottage cheese and have a creamy, spreadable consistency.

Ingredients: Cottage cheese, Sour cream, Salt, Black pepper, Grated horseradish
Use a medium-sized bowl and a fork or a hand blender. Do not add too much cream at once – it's better to add it gradually to control the thickness of the filling.

Asparagus

4

Prepare the asparagus: snap off the woody ends (start from the bottom of the stalk, it will break naturally at the point of toughness). Bring a pot of salted water to a boil. Add the asparagus to the boiling water and blanch for 2-3 minutes (the stalks should become bright green and tender-crisp). Immediately transfer to a bowl of very cold water or ice to stop the cooking process. Once cooled, drain and pat dry with a paper towel.

Ingredients: green asparagus, Salt
Use a pot with a height that allows you to lay the asparagus horizontally or cut longer stalks in half. Blanching stops enzymes and preserves color and crunchiness.

Assembly

5

On a flat cheese pancake, spread a thin layer of the cottage cheese filling, leaving about 1 cm of free edge on one side. In the center, place a slice of ham (you can slightly spread the slice), a few leaves of sorrel, and 1-2 spears of blanched asparagus. If you are using pickled cucumber, place thin slices next to the asparagus. Roll the pancake tightly from the side with the ingredients into a roll, pressing the edges firmly to prevent the filling from leaking out. The finished rolls can be cut diagonally into 2–3 cm slices for visual effect.

Ingredients: Cottage cheese, sorrel, Cooked ham, green asparagus, Pickled cucumber
Use a cutting board and a sharp knife for portioning. Roll the rolls tightly, but gently, so as not to tear the dough. If the dough is very thin and breaks, make a thicker layer of dough next time.

Serving and decoration

6

Arrange the sliced rolls on a large platter next to fresh sorrel leaves and pieces of crunchy pickled cucumber. Serve additional horseradish in a small bowl on the side for those who want it. The rolls taste good at room temperature or slightly chilled.

Ingredients: Grated horseradish, sorrel, Pickled cucumber
For serving, it's best to use a large board or a flat plate. If you're preparing in advance, store the rolls tightly covered in the refrigerator for up to 24 hours.

Fun Fact

💡

Cheese rolls are a variation of the folk tradition of using cottage cheese and cheese for appetizers; the addition of sorrel is a typical spring touch in Polish cuisine, especially popular in the Podlaskie and Greater Poland regions.

Best for

majówka piknik przystawka na przyjęcie

Tips

🍽️ Serving

Serve the rolls sliced on a large wooden board with fresh herbs (dill or chives), lemon slices, and a bowl of horseradish. They pair wonderfully with a light white wine or cold beer. You can prepare them a day in advance and slice just before serving.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. Do not freeze the prepared asparagus rolls (they will lose their texture). To reheat slightly chilled rolls, take them out 20–30 minutes before serving, and serve at room temperature.

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