SIGARA BOUREGI/BOUREK TURKISH CHEESE CIGARS

Steps:

• Prepare the filling by mixing the cheese, parsley, half the egg, salt, and pepper. You can do this with a hand mixer or food processor/blender, or a fork if you want to give your arms a good workout. Set aside into a bowl.
• Lay the 3 phyllo sheets down on top of each other on a clean surface. With a knife (or ease, a pizza cutter) slice them vertically down the middle to get 2 long, even rectangles. Slice each rectangle diagonally to get 12 even, thin triangles.
• Take one phyllo triangle and place it so that its shorter side is closer to you and place a table spoon of filling along the opposite end of the triangle (not the pointy part facing you.).
• Tuck the bottom of the triangle over the filling then roll up into a thin cigar (you'll be flattening it a little.) Wet the pointy tip of the triangle with water for sealing and place on a baking sheet coated in foil or parchment paper.
• Repeat this until you have no more filling or phyllo left; should have 12 "cigars".
• Brush each cigar completely with half the egg, then the olive oil. To make sure the bottoms cook, I prefer to line my casserole pan with foil and put some of this egg-olive oil mixture all over the foil.
• Bake at 450F for 12-15 minutes or until golden-brown. Goes great with red lentil soup!