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Phyllo Pastry Rolls Stuffed with Chicken

filo pastry filled with chicken
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 pound chicken fillet, cut into 1-inch cubes
  • ¼ cup date syrup or honey
  • 5 tablespoon soy sauce

For the Dough:

  • 1 package phyllo dough
  • 2 tablespoon olive oil (to brush the dough)
  • 4 tablespoon oil, for cooking (preferably canola)
  • Fresh sage leaves
  • Short wooden skewers (half skewers)
  • Optional: 1 bottle dry sparkling wine of your preference, chilled


  • Mix the date syrup and soy sauce in a medium bowl. Marinate the chicken fillets in mixture for 5-10 minutes.



  • In the meantime, spread two phyllo sheets on a kneading surface, brushing with olive oil. Brush the second sheet with olive oil. Cut the dough into rectangles 1 ½-inch wide and 6 inches in length. Add a fresh sage leaf per each rectangle



  • Place a piece of chicken on the narrow edge of each rectangle, fold in the left margin to the chicken piece and roll. Insert a skewer in the center of the roll. Repeat with all pieces of chicken.
  • Cook: Heat 4 tablespoons of canola oil in a large frying pan and sauté the rolls 3-4 minutes on each side, until golden.
  • Serving: Pour the chilled sparkling wine into the glasses, place a chicken skewer on the rim of each cup. Serve immediately.


Courtesy of: Laisha Magazine
Senior Chef: Michal Levi Elhallel
Junior Chef: Zahi Ben Shbaath
Styling: Pesi Barnitzki