Chard and Cheese Swirl Rolls Draft

How I make it

Dough

1. In a stand mixer fitted with the dough hook, mix the flour and yeast.

2. In a separate bowl, whisk the melted butter with the milk, sour cream and eggs.

3. Add the mixture to the flour while mixing. Add the sugar and salt and knead for 7 minutes.

4. Let the dough rise for about 2 hours, until doubled.

Filling

1. Heat the olive oil in a large skillet, add the garlic and fry lightly.

2. Add the chard stems, without the leaves, and cook until softened.

3. Add the leaves and stir until wilted. Season with salt and pepper and set aside to cool.

4. In the same skillet, heat the canola oil and fry the onion until deep brown and very crisp. Drain on paper towels.

5. Mix the onion into the chard, add the kashkaval and feta and mix well.

Assembly and baking

1. After the first rise, roll the dough into a 16 x 8-inch (40 x 20 cm) rectangle.

2. Spread the filling in an even layer and roll the dough up into a log.

3. Grease a 10-inch (26 cm) round pan, or line it with parchment paper.

4. Slice the log into 2-inch (5 cm) slices and arrange them in the pan without packing them tight, since they keep rising.

5. Cover with plastic wrap and let rise for about 45 minutes.

6. Brush the tops with the beaten egg and bake for 30-40 minutes, until golden on top and browned on the sides.

What I've learned

• I can also space the swirls out on a large sheet to get individual pastries. Then they bake about 10 minutes less.