Categories: Cheese/eggs, Appetizers 
      Yield: 40 servings 
  
      6 oz Feta cheese, crumbled 
      4 oz Creamed cheese 
      1    Egg, beaten 
      2 tb Chopped fresh parsley 
      1 tb Chopped fresh dill, or 1 tsp 
           -dried 
      8    Sheets packaged phyllo dough 
    1/2 c  Butter 
  
  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.