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Fruit cigars


fruit cigars

Ingredients 20
Servings makes about 30 cigars
Time 45-60 MIN

Ingredients

  • FILLING
  • 200
    g
    dried pears, chopped
  • 100
    g
    dried peaches, chopped
  • 150
    g
    dates
  • 125
    g
    dried apricots
  • 75
    g
    pecan nuts, chopped
  • 75
    g
    toasted sunflower seeds
  • 10
    ml
    ground cinnamon
  • 5
    ml
    vanilla essence
  • 5
    ml
    dried chilli flakes
  • juice of 1 orange
  • salt
  • 30
    ml
    hot water
  • PASTRY
  • 125
    ml
    butter, melted
  • 10
    sheets phyllo pastry, each divided into 6 pieces
  • pistachio nuts or sesame seeds for sprinkling
  • TO SERVE
  • 60
    ml
    honey
  • 250
    ml
    plain full-cream yoghurt
 

Method

20 MIN
 

Preheat the oven to 180°C. Grease a baking sheet with nonstick spray.

1. Filling: Blitz all the dried fruit in a food processor to form a paste. Add the nuts, seeds, cinnamon, vanilla essence, chilli flakes, orange juice and salt. Add the hot water and mix until the mixture has a thick consistency.

2. Pastry: Brush each piece of phyllo pastry with melted butter.

3. Using 15ml (1T) at a time roll the filling into a cigar shape.

4. Stack two pieces of phyllo pastry. Put the rolled filling at the bottom end of the pastry. Fold the bottom edge over the filling, then fold in the sides. Roll into a cigar shape. Repeat until all the filling and pastry have been used.

5. Brush each completed cigar with melted butter and sprinkle nuts over. Transfer the fruit cigars to the baking sheet and bake for about 20 minutes or until golden brown.

6. To serve: Drizzle honey over the yoghurt and serve with the cigars. 

 

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2019-04-05 15:48
 
 
 
 
 
 
 
 
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