Directions:
- 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.
- Cooks' notes: 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. 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 thats 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.68 Kcal (438 kJ) | ||
| Calories from fat | 50.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 9% | |
|---|---|---|---|
| Cholesterol | 10.58mg | 4% | |
| Sodium | 145.03mg | 6% | |
| Potassium | 65.19mg | 1% | |
| Total Carbs | 11.11g | 4% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 2.91g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 329.79 Kcal (1381 kJ) | ||
| Calories from fat | 159.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.74g | 9% | |
|---|---|---|---|
| Cholesterol | 33.33mg | 4% | |
| Sodium | 456.9mg | 6% | |
| Potassium | 205.38mg | 1% | |
| Total Carbs | 35g | 4% | |
| Sugars | 9.1g | 12% | |
| Dietary Fiber | 2.44g | 3% | |
| Protein | 9.16g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.9mg | 3% | |
| Calcium | 117.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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