Fruit cigars

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Ingredients (18)

FILLING

200 g	pears — dried, chopped
100 g	peaches — dried, chopped
150 g	dates
125 g	apricots — dried
75 g	pecan nuts — chopped
75 g	sunflower seeds — toasted
10 ml	cinnamon — ground
5 ml	Vanilla essence
5 ml	dried chilli flakes
	orange — juice only
	salt
30 ml	water — hot

PASTRY

125 ml	butter — melted
10	phyllo pastry — each divied into 6 pieces
	pistachio nuts or sesame seeds for sprinkling
	to serve — to serve
60 ml	honey
250 ml	whole garlic cloves — unpeeled

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Method:

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.