DEEP-FRIED ROLLS WITH OLIVE SPREAD 4 SERVINGS
Thin filo pastry (2 pieces)
1 tbsp olive spread
1 big bowl low-fat curd cheese
Sunflower oil, for frying
To prepare a filling for the rolls, mix the olive spread, cheese curd and black pepper. Fold the pastry in two and cut it in 8 equal triangles. (You’ll have 16 pastry triangles.) Put a tiny spoonful of the filling on the widest part of the pastry slice. Fold the corners in, roll it and seal the tip with a bit of water. Fry the rolls in sunflower oil.
½ lb (200-250 gr) Phyllo Pastry
1-1 1/2 cup feta cheese
1/3 cup fresh parsley/ dill, finely chopped
½ cup oil for frying
Mix feta cheese and dill/parsley in a small bowl. Place Phyllo Pastry sheets on top of each other and cut them in half. Then again cut the 2 pieces crosswise from the corners and form 4 pieces Place 1 tsp of filling on the wide sides and fold the corners inside Then, roll them up and (soak the end to water and close it up. Roll all the sheets up in the same way (you can use 2 pieces of sheets together since the sheets are very thin, but it is up to you).
Sizzle the oil in a large skillet and fry the both sides of Cigarette Boreks over medium heat till their color turn into a light golden brown color. After that, place them on a paper towel to soak the excess oil up.
Place them to a serving plate and serve warm.
P.S: If you are using Turkish-style pastry sheets, cut them in 16 triangular-like pieces and then follow the intructions described above to roll up and fry.
P.S: The Phyllo Pastry dries quickly, so roll them up quickly or cover the ones you aren’t using with a clean cloth.