|200 g||pears — dried, chopped|
|100 g||peaches — dried, chopped|
|125 g||apricots — dried|
|75 g||pecan nuts — chopped|
|75 g||sunflower seeds — toasted|
|10 ml||cinnamon — ground|
|5 ml||Robertson's vanilla essence|
|5 ml||dried chilli flakes|
|orange — juice only|
|30 ml||water — hot|
|125 ml||butter — melted|
|10||phyllo pastry — each divied into 6 pieces|
|pistachio nuts or sesame seeds for sprinkling|
|to serve — to serve|
|250 ml||whole garlic cloves — unpeeled|
Preheat the oven to 180°C. Grease a baking sheet with nonstick spray.
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.
Pastry: Brush each piece of phyllo pastry with melted butter.
Using 15ml (1T) at a time roll the filling into a cigar shape.
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.
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.
To serve: Drizzle honey over the yoghurt and serve with the cigars.