with parmesan cheese
3 sheets phyllo dough
4 Tbsp melted butter
¼ cup roasted garlic puree, recipe follows
1/3 cup grated parmesan cheese
Lay one sheet of phyllo on work surface, with the short width toward you. Brush lightly with melted butter and place another sheet of phyllo on top. Again, brush with butter and then place the 3rd sheet on top. Spread roasted garlic puree thinly over entire surface of phyllo, be careful not to tear the dough. Sprinkle surface with the parmesan cheese. Roll up tightly, cover, and refrigerate for at least 30 minutes. (roulade may be kept for 1 day in the refrigerator)
Slice the roll in diagonal slices ¼ to ½ in thick. Lay on parchment lined baking sheet, ½ inch apart. Bake at 350 degrees for 8-12 minutes, they should be golden and slightly puffed. Serve warm.
½ cup peeled garlic cloves
½ cup olive oil
Place the garlic in a small saucepan and pour enough olive oil to cover the garlic. Cook one high heat until the oil comes to a boil. Reduce the heat until oil is barely simmering and cook until the garlic is soft, about 15-20 minutes. Remove from the heat and cool in the oil. Strain the garlic out of the oil and puree until smooth. Refrigerate the oil to use for other purposes.