Cheese-filled phyllo pastry (cigarro burek)
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Cheese-filled phyllo pastry (cigarro burek)
  Phyllo    Appetizers  
Last updated 6/12/2012 12:48:01 AM. Recipe ID 8940. Report a problem with this recipe.
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      Title: Cheese-filled phyllo pastry (cigarro burek)
 Categories: Cheese/eggs, Appetizers
      Yield: 40 Servings
      6 oz Feta cheese, crumbled
      4 oz Creamed cheese
      1    Egg, beaten
      2 tb Chopped fresh parsley
      1 tb Chopped fresh dill, or 1 tsp
      8    Sheets packaged phyllo dough
    1/2 c  Butter
  Throughout the Middle East, bureks are made by folding buttered,
  cheese-filled phyllo dough into little triangular shapes. Cigarro
  bureks taste the same but, as the name implies, are rolled into
  cylindrical shapes resembling small cigars.  Bureks, frozen unbaked,
  can go directly from the freezer into a preheated 375 F oven to make
  an instant hors d'oeuvre.
  Makes 40
  Defrost the phyllo dough and return the remainder to the freezer.
  Butter a cookie sheet.  Melt the butter and remove from the heat.
  Preheat the oven to 375F.
  Mix the feta and cream cheese with the egg and herbs and set aside.
  Layout one sheet of phyllo dough on a counter.  (Keep the remaining
  dough covered with a slightly damp towel to prevent its drying out.)
  Brush the sheet of dough with some melted butter. Cut it the short
  way into 5 strips, about 3x10 inches each.  Place 1 1/2 teaspoons of
  the filling at one end of each strip.  Roll the strips into cylinders
  about 1/2 inch in diameter. Continue until all of the dough has been
  cut, filled, and rolled.
  Arrange 2 to 3 cylinder per person on the cookie sheet and brush them
  with more butter.  (Freeze the rest of the cylinders, unbaked, for
  use at another time.) Bake for about 10 minutes, or until the
  cylinders are well browned and very flaky.
  From MONDAY NIGHT AT NARSAI'S by Narsai M. David and Doris Muscatine.
  New York: Simon & Schuster, 1987.
  Posted by HOWARD WITTENBERG, Prodigy ID# BCWX27A.

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Recipe ID 8940 (Apr 03, 2005)

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