Bolognese and Mozzarella Phyllo Cake (Snake Cake) : perfect version of Italian classic. Delizioso !
We all use store bought phyllo dough for snake cakes and I am not an exception to it. It saves time.
The best dimension for this Bolognese and Mozzarella Phyllo Cake (Snake Cake) is 20 x 20 inches; if you have smaller ones, just fit them to the recipe by making two separate roles.
However, I grew up watching my grandmother doing phyllo from scratch by heart and it made me wonder if I can make one so it took a while since I consulted my mother about the steps and it took some efforts to organize our Saturday morning, too. I imagined the process needs hours but it took just a bit more than what I usually need for medium level lunch.
The most important was my decision to make it. As for everything else. We all know it.
I would very much like to say that, once done and baked, this lunch tasted better than one prepared with store bought phyllo. Like Rolling Stones alive compared to CD. Gone too far ? I don’t think so 🙂
So, for “from the scratch version” you need medium sized bowl to combine 2 cups all purpose flour ( room temperature), pinch of salt, ½ cup + 1 Tbsp hot water and 1 Tbsp olive oil. Since I am right – handed I used my right hand to combine the ingredients until I got sticky dough and moved it to floured table to knead it for 15 minutes.
At this moment, put medium sized pot on the stove to warm it up since you need it to cover the dough while resting for, at least, 30 minutes. What you get is smooth and soft dough.
Since we know how snake cake looks like when using store bought phyllo, below you can see the one made with phyllo dough from scratch, before baking:
For the best results, when preparing Bolognese phyllo (snake cake) with store bought dough or the one from scratch, make Bolognese as thick as possible so the phyllo, once spread and rolled will not leak the sauce out.
In my experience, it is not that bad since the taste is amazing; it is just that visually it is not that attractive as the snake cake seen on my photos. Below you see how I divided Bolognese and Mozzarella once the dough was spread:
There are some more details about home made phyllo that I think are worth of mentioning: I spread it using rolling pin and continued with my hands laid under the dough and slowly spread the layer to get dimensions desired and when it was done I cut thick endings visible all over it.
- 1 lb beef, minced
- 2 Tbsp olive oil
- 2 medium sized carrots, grated
- 1 medium sized onion, finely chopped
- Salt, ground black pepper and dried origano to taste
- 5 Tbsp tomato puree
- 1 ½ cup mozzarella, chopped
- 3 sheets phyllo dough (20 x 20 inches)
- 4 Tbsp olive oil to brush phyllo layers
- Ingredients for egg wash:
- 1 Tbsp heavy cream
- 1 egg yolk
- Parsley leaves, chopped to garnish before serving
- In medium sized pan: fry carrots, onion and beef until lightly brown.
- Add tomato puree and salt, origano and ground black pepper to taste.
- Leave to cool.
- Preheat the oven to 180 C / 356 F.
- Grease a large baking sheet with oil and put it on the sheet pan.
- On a clean work surface, lay one sheet of phyllo and oil it using brush.
- Put the second sheet on the first one and brush with oil and do the same with the third one.
- Cover phyllo with the filling (both Bolognese and mozzarella ).
- Gently roll the phyllo dough. Create a log.
- In a small bowl, mix heavy cream and egg yolk.
- Make a snake cake shape starting from centre and transfer it on the pan.
- Brush the top with egg wash and bake for 35 minutes or until lightly golden.
- Garnish with chopped parsley leaves before serving.