By: Racheli Krut

Prep time: 30 minutes

Yield: 8 servings

3½ cups flour, sifted
1 ounce fresh yeast or 2 teaspoons dry
3 tablespoons sugar
1⅓ cups water
¼ cup olive oil
1 teaspoon salt

Garlic Confit:
20-25 cloves garlic, peeled
1 cup olive oil
Optional: 1 tablespoon fresh rosemary or thyme leaves

Braised Tomatoes:
3 tablespoons olive oil
About 40 cherry tomatoes, sliced in half
Leaves from 3 sprigs of thyme

Cheese Filling:
5 ounces Tnuva Feta Cheese, crumbled
3.5 ounces Tnuva Feta Sheep’s Milk Cheese, grated
3.5 ounces Tnuva Edam Cheese, grated
3.5 ounces Tnuva Swiss Cheese, grated
½ teaspoon pepper
1 egg, beaten for brushing


1. Prepare the dough: Put all the ingredients in a mixer bowl and knead with the dough hook at 1. medium speed for about 10 minutes or until you have a smooth, elastic dough. Cover and let rise at room temperature for about an hour (or 12 hours in the fridge) until double in bulk.

2. Prepare the confit: Put the garlic, oil and thyme in a saucepan and cook over a low flame for about 30 minutes, until the garlic is very soft. Cool, and transfer to a jar. Keep sealed in the fridge.

3. Prepare the tomatoes: heat the olive oil in a skillet, then add the thyme and the tomatoes, cut side down. Braise over medium heat for 6 – 8 minutes until soft (Do not stir).

4. Prepare the cheese filling: Combine all ingredients, except pepper, in a medium bowl.

5. Assembly and baking: Preheat oven to 375 ºF and grease the pans. Transfer the dough to a lightly floured surface and pat gently to remove any air bubbles. Cut in half. Roll out each piece into a 1/4-inch thick rectangle. Spread half the cheese filling, followed by half the garlic confit, and half the braised tomatoes. Sprinkle with pepper. Roll up tightly jelly-roll style, then slice lengthwise. Roll each half into a spiral and place both into the greased pan, cut side up. Repeat with the other rectangle. Brush with beaten egg and bake for 20-30 minutes, until golden brown. Serve warm or at room temperature