Name: Date, nut and honey parcels
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 400.00 g phyllo pastry; 100.00 g butter melted; 200.00 g dates finely chopped; 5.00 ml cinnamon ground; 200.00 g walnuts or pecan nuts, finely chopped; 2.00 ml cloves ground; 200.00 g castor sugar; 10.00 ml orange zest only; 400.00 g castor sugar; 0.00 0 orange zest only; 0.00 0 cinnamon stick; 0.00 0 cardamom bruised; 0.00 0 cloves; 125.00 ml honey

Recipe Disclaimer

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Ingredients (14)

400.00 g	phyllo pastry
100.00 g	butter — melted
200.00 g	dates — finely chopped
5.00 ml	cinnamon — ground
200.00 g	walnuts — or pecan nuts, finely chopped
2.00 ml	cloves — ground
200.00 g	castor sugar
10.00 ml	orange — zest only
400.00 g	castor sugar
0.00 0	orange — zest only
0.00 0	cinnamon — stick
0.00 0	cardamom — bruised
0.00 0	cloves
125.00 ml	honey

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Method:

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.