Feta And Walnut Phyllo Rolls Food

FETA AND WALNUT PHYLLO ROLLS

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.

FETA WALNUT DATE CIGARS

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.

SPINACH AND FETA PHYLLO ROLL

Steps:

• Heat oil in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Spoon into medium bowl.
• Add half the spinach to skillet; cook 1 min. or just until wilted, stirring frequently. Remove from skillet. Repeat with remaining spinach. Cool completely.
• Heat oven to 350ºF. Squeeze out excess liquid from spinach; place on cutting board. Chop coarsely. Add to onion mixture along with the cheese; mix lightly.
• Place 1 phyllo sheet on work surface; spray with cooking spray. Top with remaining phyllo sheets, spraying each with additional cooking spray before covering with next sheet.
• Spread spinach mixture down center of phyllo stack. Fold both long sides of phyllo over spinach mixture; spray with additional cooking spray. Place, seam sides down, on parchment-covered rimmed baking sheet; spray with cooking spray.
• Bake 45 min. or until crisp and golden brown. Serve topped with sour cream.

WALNUT ROLLS

Steps:

• Preheat oven to 375.
• Mix nuts, cinnamon, cloves, and 1/4 cup sugar and set aside.
• Brush 3 sheets of phyllo with butter and stack on top of each other. Sprinkle evenly with thin layer of nut mixture. Repeat with 3 more sheets and another layer of nuts. Roll up like a cinnamon roll. Brush top of roll with butter.
• Repeat to make 2 more rolls.
• Cut each roll in 1" slices. Place slices next to each other in baking pans.
• Bake 30 minutes, until pastry is brown.
• Meanwhile, make glaze. Combine 2 cups water, 1 1/2 cups sugar and piece of lemon in pot and simmer about 10 minutes.
• Pour warm syrup over cookies as soon as they come out of the oven.