0:20 Prep | 0:20 Cook | Advanced
Bite into these flaky filo cigars to reveal the beautiful Mediterranean flavours inside.
1/4 cup (60ml) honey
1/4 cup (55g) caster sugar
1/4 cup (60ml) water
1/4 cup (60ml) rosewater
1 cup (100g) walnuts, finely chopped
1 cup (140g) pistachios, finely chopped
300g Turkish delight, finely chopped
1 teaspoon ground cinnamon
100g butter, melted
12 sheets filo pastry, halved lengthways
Step 1 Combine the honey, sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens slightly. Remove from heat and add the rosewater. Set aside.
Step 2 Combine the walnuts, pistachios, Turkish delight, cinnamon and half the rosewater syrup in a medium bowl.
Step 3 Preheat panggangan to 180°C. Place filo on a clean work surface. Cover with a clean, damp tea towel to prevent it from drying out. Brush a sheet of filo with a little melted butter. Place 1 tablespoonful of nut mixture at the end of the filo strip. Fold in the sides and roll to enclose the filling. Place on an panggangan tray. Continue with remaining filo, butter and nut filling.
Step 4 Bake in preheated panggangan for 15 minutes or until golden brown. Remove from oven. While still hot, pour over the remaining syrup. Transfer to a wire rack to cool completely. Arrange on a platter to serve.
Author: Sarah Hobbs Image credit: Ben Dearnley Publication: Notebook: