I love how this recipe turns a simple block of feta into something truly special. The outside becomes golden and crisp, while the inside stays soft and melty, and the sweet cranberry honey drizzle brings everything together in a perfect balance of salty, tangy, and sweet flavors. It feels elegant but is incredibly easy to prepare, making it one of my favorite quick appetizers.
Why You’ll Love This Recipe
I enjoy this recipe because it looks impressive with very little effort. I like how quickly it comes together, yet tastes like something I would order at a restaurant. The contrast between the crunchy coating, creamy feta, and warm honey sauce makes every bite exciting. I also appreciate how versatile it is, since it works equally well for a casual snack or a dinner party starter.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 block feta cheese
all-purpose flour
1 large egg
panko breadcrumbs
dried cranberries
fresh parsley
garlic powder
black pepper
olive oil
honey
lemon juice
Directions
I start by patting the feta completely dry with paper towels, which helps the coating stick better. I roll the feta in flour, dip it into the beaten egg, and then coat it evenly with the panko breadcrumbs mixed with dried cranberries, parsley, garlic powder, and black pepper.
I heat the olive oil in a non-stick skillet over medium heat and carefully place the coated feta in the pan. I cook it for about 2 to 3 minutes per side until it turns golden brown and crispy. While the feta cooks, I gently warm the honey and lemon juice together in a small saucepan over low heat. Once the feta is done, I transfer it to a serving dish and drizzle it generously with the warm cranberry honey sauce.
Servings And Timing
I usually prepare this recipe in about 10 minutes and cook it in another 10 minutes, for a total time of around 20 minutes. The recipe comfortably serves 4 people as an appetizer or small shared dish.
Variations
I sometimes add chopped walnuts or pistachios to the breadcrumb mixture for extra crunch. When I want a spicier version, I mix a pinch of chili flakes into the coating or the honey sauce. I also like swapping dried cranberries for dried cherries or raisins when that is what I have on hand.
Storage/Reheating
I prefer serving this dish fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place the feta in a skillet over low heat or in the oven until warmed through. I avoid the microwave because it softens the crispy coating too much.
FAQs
Can I bake the feta instead of pan-frying it?
I can bake it at 400°F for about 15 minutes, turning once, until the coating is golden and crisp.
What type of feta works best?
I like using a firm block of Greek feta made from sheep’s milk, as it holds its shape and melts beautifully.
Can I make this recipe gluten-free?
I can easily make it gluten-free by using gluten-free flour and gluten-free breadcrumbs.
Is the honey sauce optional?
I think the honey sauce really elevates the dish, but I sometimes serve the feta plain or with a drizzle of hot honey.
Can I prepare this ahead of time?
I can coat the feta a few hours in advance and keep it chilled, then cook it just before serving for the best texture.
Conclusion
I keep coming back to this golden baked feta because it is simple, comforting, and full of bold flavors. I love how the crispy coating, creamy cheese, and sweet cranberry honey come together so effortlessly. It is one of those recipes I rely on when I want something quick, impressive, and completely irresistible.
Golden Baked Feta Rolls with Sweet Cranberry Honey are a quick and elegant appetizer featuring crispy, pan-fried feta coated in a cranberry-herb panko crust and finished with a drizzle of warm honey lemon sauce. A perfect balance of salty, tangy, and sweet flavors.
Ingredients
1 block feta cheese
All-purpose flour, for dredging
1 large egg, beaten
Panko breadcrumbs
Dried cranberries, chopped
Fresh parsley, chopped
1/4 tsp garlic powder
1/4 tsp black pepper
Olive oil, for frying
2 tbsp honey
1 tsp lemon juice
Instructions
Pat the feta cheese dry with paper towels.
Roll the feta in flour to coat evenly.
Dip the floured feta into the beaten egg.
Mix panko breadcrumbs with chopped dried cranberries, parsley, garlic powder, and black pepper.
Coat the feta with the seasoned breadcrumb mixture.
Heat olive oil in a skillet over medium heat.
Fry the coated feta for 2–3 minutes per side until golden and crispy.
In a small saucepan, warm the honey and lemon juice over low heat.
Transfer the cooked feta to a serving dish and drizzle with the warm cranberry honey.
Serve immediately while warm and crispy.
Notes
Use firm feta to help it hold its shape while cooking.
To make gluten-free, use gluten-free flour and breadcrumbs.
Optional: add nuts or chili flakes to the breadcrumb mix for extra flavor.
Serve fresh for best texture—avoid microwaving leftovers.
