Best Feta Walnut Date Cigars Recipes

Feta Walnut Date Cigars image

Provided by Ian Knauer

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 6

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

Steps:

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.
Stack 8 sheets of phyllo and cut stack crosswise into 4 strips (each about 12-by 4-inches), reserving remaining phyllo for another use.
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).
Preheat oven to 400°F with rack in the middle.
Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter.
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.
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.
Starting at log end, roll up pastry to resemble a cigar. Transfer, seam side down, to a lightly buttered baking sheet.
Make more rolls, leaving 1/2-inch of space between cigars on baking sheet. Bake until phyllo is golden, 15 to 20 minutes.

Feta and Walnut Phyllo Rolls image

Yield Makes 6 servings

Number Of Ingredients 5

5 oz feta, patted dry if wet, then crumbled
1/4 cup walnuts, toasted and finely chopped
3/4 teaspoon dried Aleppo chile flakes
9 (17- by 12-inch) phyllo sheets (preferably spelt phyllo)
1 1/2 sticks (3/4 cup) unsalted butter, melted

Steps:

Preheat oven to 350°F.
Blend feta, walnuts, Aleppo flakes, and a pinch of salt in a food processor until a ball begins to form. Form into 27 (1-inch) balls, then roll balls into 2 1/2-inch logs.
Leave phyllo sheets stacked and cut lengthwise into thirds, then stack thirds into 1 pile. Cover with plastic wrap and a dampened kitchen towel.
Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter. Place a feta log in center of phyllo sheet parallel to short end. Fold phyllo in half, enclosing log, and brush with butter. Starting at end with log, roll up pastry to resemble a cigar.
Transfer, seam side down, to a lightly buttered baking sheet, then make 26 more rolls in same manner.
Brush rolls with some butter and bake in middle of oven until golden, about 25 minutes. Cool on baking sheet on a rack. Serve warm or at room temperature.