Turkish - Miniature Fillo Pastries - Sigara Boregi (appetizers)

[Olga Drozd]

Turkish - Miniature Fillo Pastries - Sigara Boregi

1 package (1 pound) frozen fillo strudel leaves, thawed

Cheese Filling (recipe follows)
Meat Filling (recipe follows)

3/4 cup unsalted sweet butter, melted

Heat oven to 350 F.

1. Cut fillo leaves crosswise in half.  Wrap half the fillo leaves tightly; refrigerate. Cut remaining sheets into 4 equal sections, about 8 x 4 inches each. Place fillo leaves between barely dampened kitchen towels to prevent drying.

2. Make Cheese Filling.

3. Make Meat Filling.

4. Place 1 layer fillo sections on clean surface; brush top with butter.  Place 1/2 teaspoon of the Cheese Filling in center at narrow end of fillo pieces; fold each long side of fillo 1/2 inch toward center.  Roll up tightly, beginning at narrow end.  Place seam side down in well buttered jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.  Repeat procedure with remaining fillo pieces.

5. Cut reserved fillo leaves into sections, about 8 x 4 inches each.  Repeat procedure in step 4 with 1 teaspoon Meat Filling.

6. Brush tops with butter.  Bake pastries until golden, about 25 minutes.* Makes 14 dozen appetizers.

TIP: *Pastries can be covered tightly with aluminum foil and frozen up to 10 days in advance.  Heat in 350 F. oven until hot, about 15 minutes.

CHEESE FILLING:

4 ounces cream cheese, softened
4 ounces feta cheese
1/2 cup snipped fresh parsley
2 Tablespoons grated Parmesan cheese
1 egg
1 Tablespoon snipped fresh dill

Combine all ingredients in medium size bowl until smooth.  Makes about 1 1/4 cups.

MEAT FILLING:

1 pound ground lamb or beef
2 Tablespoons grated onion
1 Tablespoon butter or margarine
1/4 cup snipped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Brown lamb and onion in butter in 10-inch skillet over medium heat; drain.  Stir in remaining ingredients.