Cigarette-shaped Pastry - Sigara Böreg̃i

Crumble the cheese into a bowl, chop the parsley and add. 

Mix and set aside.

Get a small bowl and put a little water into it.

Take one of the packets of spring roll pastry from the freezer and cut the pastry in half diagonally from corner to corner so that you have two piles of triangles.

The pastry thaws very quickly so it is ready to cut and use in a couple of minutes. If the pastry gets wet it will stick together.

Take a triangle piece of the pastry and place it in front of you with the long edge towards you and the right-angle point away from you.

Take a small amount of the cheese mixture, less than a teaspoon, and place it along the edge in front of you but only in the middle third. It is important not to use too much filling.

Fold the left corner over so that it is two thirds of the way across, then fold the right corner over that so that the corner is touching the left fold.

Roll up from the bottom firmly. Dip a finger into the bowl of water and dab the final corner of pastry and close. The tiny bit of water will stick the end down.

Continue until all of the pastry, including the second packet in the freezer, and cheese filling are finished.

Heat a small amount of oil in a pot until it starts to sizzle when you dip the end of a borek into it. 

Fry the borek in small batches until they ar golden brown and drain on paper towels.

The borek are best eaten warm but will stay crunchy for a few hours so you can make them ahead for a party.

The uncooked borek can be prepared a few days ahead and be stored in the fridge in an airtight container. Just don't get them wet.

Tip; Roughly divide the cheese filling into 4 and use each quarter to fill half a packet of pastry. This way  you won't run out of filling or have left overs.