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.
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
1 lemon (140g)
1 cup (220g) caster sugar
1 cup (250ml) water
1 cinnamon stick
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.
To prevent filo drying out, cover with damp tea-towel until ready to use.
Prepared, tried and tested by: Preshana Singh
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