Yield: 8 – 10 servings

Photography: Daniel Shechter

Styling: Noa Kanarek

Ingredients:
Pastry:
4 cups flour
1.5 tablespoons dry yeast
1 tablespoon sugar
1 teaspoon salt
¼ cup olive oil
1 1/3 cups warm water
Filling:
1 medium eggplant, roasted and peeled
2 containers Tnuva Premium Cheese Spread, Garlic Dill Flavor
10 slices Tnuva Muenster Cheese, cut into small pieces
1 teaspoon salt
½ teaspoon pepper

Instructions:
1. Put all the pastry ingredients in a mixer and using the dough hook, knead for about 6 minutes until you have a soft dough.
2. Put the dough in a greased bowl and let rise for about an hour in a warm place.
3. After the dough has risen, divide into 4 pieces. Roll each piece into a long rectangle, about 4” wide.
4. Combine all the filling ingredients and mix well. Spread the filling on each rectangle and then fold lengthwise, so that you have 4 long rectangles, 2” wide.
5. Roll up the first rectangle like a spiral, seam side up, so that you can see the filling. Place on the center of a round pan.
6. Wrap another rectangle around the first spiral. Continue with the rest of the rectangles until you have what looks like a large rose, with the filling visible between the layers of dough.
7. Brush with beaten egg and let rise another 25 minutes.
8. Bake at 350⁰F for 35 minutes or until nicely browned. Slice in wedges and serve.