Narsari’s Cheese-Filled Phyllo Pastry
6 Ounce Feta cheese, crumbled
4 Ounce Creamed cheese
1 Egg, beaten
2 Tablespoons Chopped fresh parsley
1 Tablespoon Chopped fresh dill, or 1 teaspoon dried
8 Sheets packaged phyllo dough
1/2 Cup 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.
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 375°.
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