Name: Baklava cigars
Cook time: 15 min
Total time: 15 min
Ingredients: 10 (sheets) filo pastry; 1 1/2 cup (150g) walnuts, chopped finely; 1/2 cup (80g) blanched almonds, chopped finely; 1/4 cup (55g) caster sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 150 gram unsalted butter, melted; 1 tablespoon blanched almonds, chopped finely, extra; 1/4 teaspoon ground cinnamon, extra; Syrup; 1 lemon (140g); 1 cup (220g) caster sugar; 1 cup (250ml) water; 1 cinnamon stick; 2 cloves

Baklava cigars

We have many things to thank the Greeks for, baklava is but one of them. These cigar shaped treats drenched in syrup go perfectly with a steaming hot cup of espresso.

Makes 30 Item

Cook

15M

Ingredients

10 (sheets) filo pastry

1 1/2 cup (150g) walnuts, chopped finely

1/2 cup (80g) blanched almonds, chopped finely

1/4 cup (55g) caster sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

150 gram unsalted butter, melted

1 tablespoon blanched almonds, chopped finely, extra

1/4 teaspoon ground cinnamon, extra

Syrup

1 lemon (140g)

1 cup (220g) caster sugar

1 cup (250ml) water

1 cinnamon stick

2 cloves

Method

1.Combine nuts, sugar and spices in medium bowl. Cut one sheet of filo crossways into three strips, brush each strip with butter. Spoon heaped teaspoons of nut mixture into a pile on one end of each strip, leaving 3.5cm border. Fold in sides, brush with butter, roll up tightly to form a cigar shape. Repeat with remaining pastry, butter and nut mixture. Place cigars on greased oven trays, brush with remaining butter. Bake in moderate oven about 12 minutes or until browned lightly; cool on trays.

2.To make syrup, using a vegetable peeler cut rind thinly from half of the lemon, avoiding white pith. Combine sugar and the water in medium saucepan; stir over heat, without boiling, until sugar dissolves. Add rind, cinnamon and cloves; simmer, uncovered, without stirring, 2 minutes. Cool 10 minutes.

3.Place cigars in single layer in shallow pan, pour over warm syrup, cool to room temperature. Sprinkle with extra nuts and extra cinnamon.

To prevent filo drying out, cover with damp tea-towel until ready to use.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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