INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 14.7mg
Sodium: 77.6mg
Potassium: 27.6mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 1.4g