Beurrek are pleasant little cheese pastry fingers. Put ¼ lb. of Gruyère cheese, cut in small pieces, in a saucepan with 3 tablespoons of thick white sauce. Stir till the mixture thickens. When cold, shape into small sausages, about 4 inches long, wrap each in a thin piece of pastry, and fry in boiling oil to a light golden brown.