Feta Walnut Date Cigars

Name: Feta Walnut Date Cigars
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 32
Cuisine: Global
Ingredients: 170 grams cream cheese, cut into pieces; 118 milliliters chopped pitted dates; 170 grams crumbled feta (1 cup plus 2 tablespoons; patted dry if wet); 454 grams package phyllo dough (roughly 17- by 12-inch sheets), thawed if frozen; 10 Tbsps 1/4 sticks unsalted butter (preferably European-style), melted and cooled slightly; 158 milliliters walnut pieces

Feta Walnut Date Cigars might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 128 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 32. From preparation to the plate, this recipe takes around 5 hours. A mixture of cream cheese, walnut pieces, feta, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a vegetarian diet.

Instructions

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.

Ingredients you will need

Cream Cheese

Walnuts

Dates

Feta Cheese

Nuts

Equipment you will use

Food Processor

Bowl

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).

Ingredients you will need

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Wax Paper

Preheat oven to 400°F with rack in the middle.

Equipment you will use

Oven

Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter.

Ingredients you will need

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.

Ingredients you will need

Butter

Roll

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.

Ingredients you will need

Butter

Roll

Starting at log end, roll up pastry to resemble a cigar.

Ingredients you will need

Roll

Transfer, seam side down, to a lightly buttered baking sheet.

Equipment you will use

Baking Sheet

Make more rolls, leaving 1/2-inch of space between cigars on baking sheet.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Bake until phyllo is golden, 15 to 20 minutes.

Equipment you will use

Oven

•Filling can be made 1 day ahead and chilled, covered.•Unbaked cigars keep frozen for up to 1 week. To freeze, put cigars on a rimmed baking sheet and freeze until very firm, about 1 hour, then transfer to a sealable plastic bag. When ready to bake, do not thaw.

Equipment you will use

Baking Sheet

Ziploc Bags

Oven

Place frozen cigars on a baking sheet and place directly in oven for 20 to 25 minutes.•If using frozen phyllo, be sure to follow manufacturer's instructions for thawing it; if you are in a hurry and try to thaw it too quickly, you'll likely end up with a frustrating mass of stuck-together sheets or a pile of shreds.•Fresh phyllo that’s never been frozen is a delight to work with; you might find it labeled 'strudel dough'. Look for it in international, Greek, Middle Eastern, or Eastern European markets.

Ingredients you will need

Strudel Dough