Active Time

　　1 hour

　　Total Time

　　1 1/2 hours

　　If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo ingredients of Turkish cuisine, but are also reminiscent of walnut-date bread with cream cheese: a delicious American classic. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

　　

Ingredients

Makes 32 hors d'oeuvres

　　6 ounces cream cheese, cut into pieces

　　6 ounces crumbled feta (1 cup plus 2 tablespoons; patted dry if wet)

　　2/3 cup walnut pieces

　　1/2 cup chopped pitted dates

　　1 (1 pound) package phyllo dough (roughly 17- by 12-inch sheets), thawed if frozen

　　1 1/4 sticks (10 tablespoons) unsalted butter (preferably European-style), melted and cooled slightly

　　

Step 1

Pulse cream cheese, feta, walnuts, and dates together in a food processor, stopping occasionally to scrape down side of bowl, until nuts are finely chopped and mixture is combined well. Quick-chill filling by freezing until cold (to make it easier to handle), 15 to 20 minutes in freezer.

　　

Step 2

Stack 8 sheets of phyllo and cut stack crosswise into 4 strips (each about 12-by 4-inches), reserving remaining phyllo for another use.

　　

Step 3

Stack phyllo strips, then place stack between sheets of wax paper or plastic wrap (to keep phyllo from drying out) and cover with a kitchen towel (to help keep the paper or plastic wrap in place).

　　

Step 4

Preheat oven to 400°F with rack in the middle.

　　

Step 5

Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter.

　　

Step 6

Roll a scant tablespoon of filling between your hands into a 3-inch-long log and place log in center of phyllo sheet, parallel to short end. Fold phyllo in half, enclosing log, and brush with butter.

　　

Step 7

Roll a scant tablespoon of filling between your hands into a 3-inch-long log and place log in center of phyllo sheet, parallel to short end. Fold phyllo in half, enclosing log, and brush with butter.

　　

Step 8

Starting at log end, roll up pastry to resemble a cigar. Transfer, seam side down, to a lightly buttered baking sheet.

　　

Step 9

Make more rolls, leaving 1/2-inch of space between cigars on baking sheet. Bake until phyllo is golden, 15 to 20 minutes.

　　Cooks' notes:

　　•Filling can be made 1 day ahead and chilled, covered.

　　•Unbaked cigars keep frozen for up to 1 week. To freeze, put cigars on a rimmed baking sheet and freeze until very firm, about 1 hour, then transfer to a sealable plastic bag. When ready to bake, do not thaw. Place frozen cigars on a baking sheet and place directly in oven for 20 to 25 minutes.

　　•If using frozen phyllo, be sure to follow manufacturer's instructions for thawing it; if you are in a hurry and try to thaw it too quickly, you'll likely end up with a frustrating mass of stuck-together sheets or a pile of shreds.

　　•Fresh phyllo that’s never been frozen is a delight to work with; you might find it labeled 'strudel dough'. Look for it in international, Greek, Middle Eastern, or Eastern European markets.