Date, nut and honey parcels

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 14
Servings 24
Time 45

Ingredients

  • 400
    g
    Phyllo pastry
  • 100
    g
    Butter, melted
  • 200
    g
    Seedless dates, finely chopped
  • 5
    ml
    Ground cinnamon
  • 200
    g
    Walnuts or pecan nuts for a mixture, finely chopped
  • 2
    ml
    Ground cloves
  • 200
    g
    Castor sugar
  • 10
    ml
    Grated orange zest
  • 400
    g
    Castor sugar
  • 0
    2 pieces orange rind
  • 0
    1 stick cinnamon
  • 0
    6 cardamom pods, bruised
  • 0
    6 cloves
  • 125
    ml
    Honey
 

Method

20
 
Unroll the pastry and cover with a damp cloth. Mix the filling ingredients.

Place a sheet of pastry onto a fl at surface and brush with melted butter. Fold in half so that the short ends line up.

Place a spoonful of the filling along one short edge, leaving a 4cm border. Brush the border with melted butter and fold in the long sides, then roll up the pastry firmly to form a cigar shape. (Don?t wrap it too tightly, because the filling will swell a little during baking.

Repeat with the remaining pastry and filling to make about 24 cigars. Place the cigars on a greased baking tray and brush with melted butter. Bake in a preheated oven for 20 minutes or until crisp and golden.

Syrup Combine the castor sugar, orange rind and spices in a saucepan with 200ml water. Bring to the boil then reduce the heat and simmer for 20 minutes until thick. Add the honey and simmer for a further five minutes. Remove from the heat and discard the spices. Drizzle over the cigars before serving.

 

Read more on: starch  |  bake
 

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