These small cigar-shaped cheese pastries from Turkey are seen on Middle Eastern menus all over the world.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 oz feta cheese, finely crumbled||freshly ground black pepper|
|1 tsp dried mint or 1 tbsp chopped fresh mint||8 thawed frozen filo sheets|
|pinch of ground nutmeg||4 tbsp butter, melted|
Preheat the oven to 350°F (180°C). Combine the feta, mint, and nutmeg, and season with black pepper.
Lay the filo sheets on top of each other and cut into 3 long strips, 4in (10cm) wide.
Taking one strip of pastry at a time, brush with butter.
Place a heaping teaspoon of the cheese mixture at one end. Roll up the pastry into a cylinder, stopping after rolling one-third to fold over the long sides of the filo to completely enclose the filling, then finish rolling. Make sure the ends are tightly sealed. Transfer to the baking sheet and cover with a damp paper towel. Do not let the pastries touch each other.
Lightly brush another baking sheet with the butter. Arrange the pastries on the sheet and brush with the remaining butter. Bake for 10-12 minutes, or until crisp and golden. Serve hot or warm.
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