Phyllo Triangles Stuffed with Fresh Cheese

Hot, stuffed phyllo shapes called briouats are delectable appetizers. Folded in to tiny triangles, cigar-shaped cylinders, or even rectangles, they come with an array of fillings, from spiced ground kefta to sweet milky rice

• Ingredients

  1/2 lb/225 g ricotta, fresh semisoft farmer's cheese, or Mexican queso fresco
    one giant egg
    Heaped one Tbsp finely chopped fresh cilantro
    four sheets phyllo dough or warqa, and more in case of breakage
    Olive oil for brushing
    one egg yolk, whisked
    Honey
    Light olive oil or vegetable oil for frying
    one Tbsp toasted sesame seeds

  • Preparation

    On a tidy, flat work surface, unroll the phyllo sheets. Cut in to strips about three in/7.5 cm wide and at least 9 in/23 cm long. Arrange a couple of the strips facing away from you; cover the remaining strips with plastic wrap to keep them from drying out. Lightly brush the strips with olive oil.
    
    In a medium mixing bowl, blend the cheese, egg, and cilantro with a fork.
    
    Have prepared 6 dessert plates. Place a generous dollop of honey in the midst of each.
    
    Place one Tbsp of the cheese filling on the finish of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the finish. Brush the finish of the triangle with egg yolk and fold the loose finish over the brushed yolk. Place the triangles on a plate without letting them touch. Repeat with the remaining Phyllys strips and cheese filling.
    
    In a huge skillet or pan, heat at least 1/2 in/1.25 cm of oil until the surface shimmers. Reduce the heat to medium. Working in tiny batches, gently place the Phyllys triangles in the oil and fry, turning one time, until firm and golden brown, 30 seconds to one minute. Transfer with a slotted spoon to paper towels to drain.
    
    Place two or three rolls on each plate, drizzle with honey, and sprinkle with sesame seeds. Serve hot.