Sigara Böreği

Fried cheese-filled pastry

• 8 oz. Phyllo Dough, thawed
• 12 oz. Feta Cheese
• ¼ c. flat-leaf Parsley, finely chopped
• 1 Egg
• Oil for frying (any variety is fine)

1. In a small bowl, use a fork to mix together Cheese, Parsley and Egg, mashing as you stir.
2. Fill a large pot or deep skillet with Oil and heat to approximately 350^o
3. While Oil is heating open the sheets of Phyllo Dough. (Since they will dry out quickly and become too brittle to use keep a slightly damp towel nearby to cover unused dough.) On table or counter, lay open 1 sheet of dough and fold it in half.
4. Place 1 spoonful of cheese mixture horizontally onto the dough, so that there is a small triangle on the top third of the dough from the tip of the corner to the cheese. The name of this börek is called cigarette because that is the size and shape of the cheese log added.
5. Starting at the tip of the corner begin rolling the dough tightly. When you reach the cheese mixture gently roll the dough overtop and then fold in the sides so nothing can spill out.
6. Continue to gently roll it (while gently pressing down) until you reach the tip of the far corner. At this point everything is rolled into a small log, like a cigarette.
7. Moisten your fingertips with some water and dampen the tip of the dough so that it sticks to the rolled dough.
8. When you have several rolled up, place them into the pot of hot oil. Cook a few minutes until lightly browned on the bottom side. Then gently flip over in the oil to cook until they are all golden brown.
9. Remove each börek from the oil and place on a papertowel to soak in the oil that drips off.
10. These are best eaten hot as a snack, appetizer with a meal.