---------- Recipe via Meal-Master (tm) v8.02
  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
       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.