Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Preshana's Baklava Cigars

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.



I tweaked this recipe by using mixed nuts and desiccated coconut. I toasted these nuts to bring out a more nutty flavor.

I used allspice as a substitute to ground cloves. Reduced the quantity of sugar and water to 3/4 cup each to make the syrup. I only added a few strands of lemon rind to the syrup and 2 drops of rose water.
Ingredients
10 (sheets) filo pastry
1 1/2 cups (150g) walnuts, chopped finely
1/2 cup (80g) blanched almonds, chopped finely
1/4 cup (55g) caster sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
150 g unsalted butter, melted
1 tbsp blanched almonds, chopped finely, extra
1/4 tsp ground cinnamon, extra
Syrup
1 lemon (140g)
1 cup (220g) caster sugar
1 cup (250ml) water
1 cinnamon stick
2 cloves
Method
Combine nuts, sugar and spices in medium bowl.
Cut one sheet of filo cross-ways into three strips, brush each strip with butter. Spoon heaped teaspoons of nut mixture into a pile on one end of each strip, leaving 3.5 cm border.
Fold in sides, brush with butter, roll up tightly to form a cigar shape. Repeat with remaining pastry, butter and nut mixture. Place cigars on greased oven trays, brush with remaining butter.
Bake in moderate oven about 12 minutes or until browned lightly; cool on trays.
To make syrup, using a vegetable peeler cut rind thinly from half of the lemon, avoiding white pith.
Combine sugar and the water in medium saucepan; stir over heat, without boiling, until sugar dissolves.
Add rind, cinnamon and cloves; simmer, uncovered, without stirring, 2 minutes. Cool 10 minutes.
Place cigars in single layer in shallow pan, pour over warm syrup, cool to room temperature. Sprinkle with extra nuts and extra cinnamon.
Tips
To prevent filo drying out, cover with damp tea-towel until ready to use.
Prepared, tried and tested by:  Preshana Singh‎
 

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment