Sigara Borek
Raciones
Makes 3
Tiempo de preparación
5 minutos
Compartir
Ingredientes
- 12 oz. Gordon® Choice Fresh Feta Cheese, crumbled
- 6 oz. Gordon Choice Mozzarella Cheese, shredded
- 1 ct. Gordon Choice Large Shell Egg, separated
- 3 Tbsp. Markon® Italian Parsley, chopped
- Trade East® Ground Black Pepper to taste
- Trade East White Sesame Seeds
- as needed, Trade East Black Sesame Seeds
- 15 ct. Phyllo Dough Sheets, thawed
- as needed, La Padilla Sauté Oil
- as needed, Kosher Salt
Preparación de la receta
- Mix the feta, mozzarella, egg yolk, parsley and ground black pepper in a bowl.
- Combine the white and black sesame seeds in a bowl. Set aside.
- Lay 3 sheets of phyllo on a work surface, keeping the remaining sheets covered with a well wrung out, moist paper towel or kitchen towel. Cut the long width of phyllo in half, forming 2 rectangles.
- Spoon 2 oz. of filling along the short edge of the phyllo. Roll the phyllo over the cheese mixture while compressing it to stay in place. Roll once, then fold the outer edges like a burrito. Continue rolling the phyllo. About 2” from the top, make two cuts to create a point. Wet the point of the phyllo with water and firmly roll to seal. Keep covered until all rectangles are filled and rolled.
- In a large skillet, add about 1” of oil. Heat on medium heat to 325°F. Gently lower the cigars, working in batches, into the oil, leaving enough room to roll the cigars to brown on all sides.
- Fry until crispy and light golden brown on all sides.
- Remove from the oil onto a plate lined with paper towels. Immediately sprinkle with sesame seeds and kosher salt.
- Stack four to six cigars on a serving plate.
