TURKISH CHEESE AND HERB CIGARS
Sometimes a cigar is just a cigar...except when it is crisp, golden-brown phyllo wrapped around a mix of cheese and herbs. Then it's perfect party fare. Don't be tempted to overstuff the cigars: the smear of salty filling is just enough to balance the layers of phyllo, and excess filling will leak while baking. Rolling the cigars takes a little time, so try making them ahead and freezing them in an airtight container. Bake them right from the freezer, and eat them piping hot.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 12 cigars
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Mash the farmer's cheese, feta and mozzarella together in a bowl using a fork. Work the egg in with the fork, then stir in the parsley, dill, chives, lemon zest and a large pinch of black pepper.
- Put a damp, clean towel on your counter. Unfold the phyllo sheets on top and cover with another damp, clean towel.
- Put 1 sheet of phyllo on a cutting board with the long side closest to you and brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Top with a third sheet of phyllo and brush lightly with butter. Cut the phyllo in half crosswise, then cut each half horizontally into thirds. Place the rectangles on a baking sheet and set aside. Repeat with the remaining phyllo.
- Working with one buttered phyllo stack at a time, spread a heaping tablespoon of cheese along the long edge of each rectangle, leaving a 1/2-inch border at each end. Fold the sides over the filling, then roll up from the bottom edge of the phyllo. Transfer rolled cigars to a baking sheet seam-side down and brush each with a little butter. Repeat with the remaining phyllo, filling and butter.
- Bake the cigars, rotating the pan halfway through, until crispy and golden-brown, about 25 minutes. Transfer to a serving platter and serve.
CREAMY LEEK AND CHEESE PHYLLO CIGARS
Provided by Erin Jeanne McDowell
Categories appetizer
Time 1h
Yield 24 cigars
Number Of Ingredients 11
Steps:
- For the filling: Melt the butter in a medium saute pan over medium heat. Add the leeks and saute until wilted and very soft, 4 to 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper, and then transfer to a medium bowl.
- Stir in the soft cheese until it melts and the mixture becomes creamy. Stir in the Parmesan and parsley. Season with red pepper flakes if using. Set aside (you can scoop the filling later or pipe it by transferring the filling to a disposable piping bag with 1/2-inch opening cut from the tip).
- For the cigars: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Open the phyllo dough and unfurl it. With one of the shorter sides facing you, cut the dough in half lengthwise (you're aiming for rectangles about 7-by-18-inches long, but exact size may vary based on brand of dough). Cover the dough with a lightly damp clean kitchen towel so it doesn't dry out while you assemble the cigars.
- Make a cigar by placing one sheet of cut phyllo on your work surface with one of the shorter sides facing you. Brush the dough all over (but lightly) with the melted butter and top with another piece of dough. Continue this process until you've layered three pieces of dough. Brush the surface of the final piece with butter, too.
- Scoop (or pipe) about 1 tablespoon of filling in a line on top of the dough on the side closest to you. Fold the outside pieces of dough inward, and then roll up the dough around the filling to make a cigar shape (a lot like rolling a burrito).
- Transfer the cigar to the prepared baking sheet, and then repeat with the remaining dough and filling. Brush any of the remaining melted butter over the assembled cigars and sprinkle smoked paprika over each one.
- Bake the cigars until golden and crisp, 17 to 22 minutes. Cool at least 5 minutes before serving warm.
LEEKS WITH CHARDONNAY AND CREME FRAICHE
An easy and elegant side dish that stands out. Think leeks can only be an ingredient? Try this recipe tonight and see that they can be the star! A great alternative to the usual potatoes or rice, and goes especially well with seafood. I also suggest you use white pepper instead of black if you have it.
Provided by jennifer
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
- Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 5.8 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 49.1 mg, Sugar 2.7 g
CHICKEN CIGARS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, butter it and top with a second sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups.
- Bake 12 to 15 minutes until golden.
MINI CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS
Have the recipe handy when you serve these impressive cream cheese and pepper jelly appetizers-if only to prove that you did, too, make them at home!
Provided by My Food and Family
Categories Bread
Time 40m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Heat oven 350°F.
- Brush 1 phyllo sheet lightly with some of the butter. Cover with second phyllo sheet; brush with butter. Cut into 24 (2-inch) squares. Stack 2 squares, on an angle, to make 4 thicknesses. Repeat with remaining phyllo sheets and butter.
- Press 1 stack onto bottom and up side of each of 36 mini muffin pan cups. Fill with cream cheese.
- Bake 20 min. or until cream cheese is melted and pastry shells are golden brown.
- Top with 30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 140 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 7 g, Protein 2 g
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