These dainty little rolls, or ācigars,ā make ideal appetizers and canapĆ©s. The cheese used is beyaz peynir, or āwhite cheese,ā which is salty and much like feta cheese. Use large sheets of fillo measuring about 19 inches Ć 12 inches, cut into strips, but if the fillo sheets are too thin, the pastry is liable to tear and the filling to burst out during the cooking. In that case, use 2 strips together, brushing with butter in between. You will then need to double the number of sheets. I prefer using only one strip if possible, as it makes for a lighter pastry. (See page 9 for information about fillo.) Serve the rolls hot. They can be made in advance and reheated.
Recipe information
Yield
makes 16 rolls
Ingredients
Preparation
Step 1
For the filling, mix the mashed feta with the egg and chopped mint or dill.
Step 2
Take out the sheets of fillo only when you are ready to use them since they dry out quickly. Cut them into 4 rectangles measuring about 12 inches Ć 4Ā 1/2 to 5 inches and put them in a pile on top of each other. Brush the top strip lightly with melted butter. Take a tablespoon of filling. Place it at one short end of the strip in a thin sausage shape along the edge, about 3/4 inch from it and 3/4 inch from the side edges. Roll up the fillo with the filling inside, like a cigar. Fold in the ends about one-third of the way along to trap the filling, and then continue to roll.
Step 3
Do the same with the remaining strips of fillo and cheese filling. Place the cigars, seam side down, on a baking sheet and brush the tops with melted butter. Bake at 300Ā°F for 30 minutes, or until crisp and golden.
