Sweet Filo Cigars Recipes

CHOCOLATE HAZELNUT CIGARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place one sheet of phyllo dough on a work surface. Brush half the sheet with butter; fold sheet over.
• Spread about 1 tablespoon chocolate-hazelnut spread in a 1/2-inch strip 1 inch from the bottom and sides of the folded phyllo. Spread butter over remaining dough surface.
• Fold the sides of the phyllo dough over the ends of the chocolate layer, and roll into a cigar shape, starting from the bottom. Place on a baking sheet. Repeat with remaining phyllo, butter, and chocolate-hazelnut spread.
• Bake in the preheated oven until golden brown, about 10 minutes.

SWEET FILO CIGARS

Steps:

• In a food processor, mix the almond and pistachio into a fine paste. Place the nuts in a frying pan and add 4T of water and the sugar. Cook over low heat unit the sugar has dissolved, about 4min. Remove from heat and stir in the egg yolk and lemon zest.
• Put 1 sheet of pastry on a clean surface. Spread 1T of the nut mix in a thin strip along the edge closest to you, leaving 3/4 of an inch on the left and right side. Fold the two sides over the paste and roll away from you to create a compact cigar. Tuck the top edge in and seal with a bit of the beaten egg white. Repeat with all the pastry and filling.
• Pour enough oil into a frying pan to come 3/4in up the sides. Heat oil over medium-high heat and fry cigars for 10 seconds each side, until golden.
• Place the cigars on a plate lined with paper towels and allow to cool. Place the honey and remaining 1T water in a small saucepan and boil. When it is hot, lightly dip the cigars in the syrup for a minute and stir gently until well coated. Remove and arrange on a serving place. Sprinkle with crushed pistachio garnish.

SWEET FILO CIGARS

Steps:

• Put the frozen filo pastry in the refrigerator the night before you make the recipe, allowing it to thaw gradually.
• Preheat the oven to 400*F.
• Pulse the almonds in a food processor. You want to end up with a light powder. You could also chop them finely by hand or grind in a hand cranked grinder.
• Toss with the sugar, cardamom, and enough orange flower water to dampen the mixture slightly.
• Unroll the filo and cut it crosswise into strips 5-7" wide. Stack the strips in a pile and cover with a barely damp towel. Place a piece of pastry on the table, heap 2 tbls. almond mixtue at one end, then fold over the outer edges and roll it up. Brush the surface with butter. Bake on an ungreased cookie sheets until golden brown, about 12 minutes.
• 2nd version:.
• For a crunchier pastry that can be baked ahead of time, sprinkle 2 tbls. of the almond mixture over the entire surface of each filo strip. Fold in the long edges by 1/2" If the dough is brittle and won't bend without breaking, brush a little butter on it to make it pliable. Roll, then brush the surface with a little butter and bake for 8-10 minutes, until nicely browned.