You will love biting into these crispy cigar shaped pastries filled with cheeses and herbs. They can be fried or baked. Frying gives them a bubbly outside with a crunchy texture. In Turkey they can be served as an appetizer or as a side dish with breakfast. The traditional filling is Feta cheese and parsley, but you know me I like to add a twist to my recipe. If you find it difficult to find the dough you can try using spring roll wrappers. The texture is not exactly the same but similar. You will love this one. Afiyet olsun!
Recipe
1/2 C Regatta cheese
1/4 C French Feta cheese (crumbled)
1/2 C shredded white cheese
2 eggs
Salt/Pepper
1/2 tsp sweet red pepper
1/4 C parsley (chopped)
1 Pkg.~Triangle filo dough sheets
1 bowl water (dipping ends of dough to seal)
Corn oil (at least 1/2 inch)
What to do:
Mix all ingredients in a large bowl. Take filo dough out of package and separate sheets. Keep covered with a damp cloth. at the large end of the sheet. Place one tablespoon of cheese mixture. Place in a line. Fold 1/4 inch onto cheese. then fold right and left sides in. Continue to roll and fold. Your outside edge should never be larger than your first roll. Dip 1/2 inch of the end into your bowl of water and hold for a few seconds. Once you have completed all turn your oil on high. When oil starts to become hot, place a small end of dough into oil. 
If it bubbles you may add your cigars. Don't overfill pan. Check bottoms when browned turn. If some of your cheese mixture comes out don't panic. It can happen. Just try and remove the cheese so that it doesn't turn your oil dark. After first few are cooked lower the heat and do next batch. When removing from pan, place on a paper towel in single rows. If you place them on top of each other they will steam and loose their crispiness. Afiyet olsun!
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