Baklava Cigars

By á-47488

Ingredients

• ngredients:
• Phyllo sheets - 2 sheets for each cigar (buy a box, and use as many as you need)
• Melted butter - 3 tbsp
• Rose essence - 1/2 tsp
• Dates - 1/2 cup
• Roasted almonds - 1/2 cup
• Roasted walnuts - 1/2 cup
• Toasted Hazelnuts - 1/2 cup
• Roasted Sunflower seeds - 1/4 cup
• Raisins - 1/2 cup
• Chocolate chips - 1/2 cup (optional)
• Powdered sugar - 1/4 cup
• Water - 1/2 tsp

Preparation

Step 1

ake out phyllo sheets from the freezer, open and cover with a damp cloth and set aside.
In a food processor pulse the nuts and seeds till they are coarse bits. Transfer onto a clean dry bowl.
Then blend the raisins and dates (chop them roughly before you put them into the food processor). Add the nuts, chocolate chips. Pulse only till combined. The whole mixture should still be coarse. You should be able to pinch out a lemon sized ball and roll it without sticking. It can definitely be on the drier side too. If it is powdery, that is okay too.

Preheat oven to 350F.

Now slowly separate out one phyllo sheet, and place on a working surface. Brush ever so slightly with melted butter and place another sheet over it and brush again with butter. Now place the filling in one corner of the sheet. Filling should be about 3" long and 1" thic





Roll the sheet like you would a burrito. Seal the edges with a drop of melted butter.

Roll all the cigars the same way until you have exhausted all the filling. Brush all the cigars with a light touch of melted butter.

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Place on a greased cookie sheet and bake till the cigars are golden brown in color.

Allow to cool completely. Meanwhile mix the powdered sugar and rose essence with a 1/2 tsp of water and pour over the cooled baklava cigars. This way it is not soaking wet in sugar syrup.

Enjoy when the sugar has slightly set. Tastes even better the next day!