Bourek (Sambousik)
Sambousik are served hot or warm. Freeze them unbaked and bake unthawed. They are impressive, delicious and easy to make.

Dough
1 lb baklava (phyllo) dough
½ cup melted clarified butter (to make, melt butter in pan, drain off clear fluid and discard the solids left behind)

Cheese Filling
1 lb muenster or jack cheese, finely chopped
12 oz cream cheese
4 oz cottage cheese
½ cup finely chopped parsley
2 beaten eggs

1. Mix Cheese Filling ingredients. Unfold dough and cut into fourths lengthwise. Cover with slightly damp cloth.
2. Take 2 strips of dough, brush with butter and put one on top of the other. Put 1 tbsp filling on a corner, pick it up and fold to side to form a triangle. Continue folding this way. Brush butter on top and place on lightly greased baking sheet.
3. Bake in preheated 400 degree oven 20 minutes until golden brown or fry in hot deep fat. Serve hot or warm. Makes 48.