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White chocolate baklava cigars
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Indulge in creamy, slender delights for a satisfying finale.
Ingredients:
  • 105g (3/4 cup) slivered almonds, coarsely chopped
  • 100g white chocolate, coarsely chopped
  • 20.00 gm caster sugar
  • 12 sheets filo pastry
  • 60g unsalted butter, melted
  • 225g (1 cup) white sugar
  • 125ml (1/2 cup) water
  • 5 cardamom pods, bruised
  • 21.00 gm fresh lemon juice
Instructions:
  • Combine almonds, chocolate, and caster sugar in a food processor bowl and pulse until finely chopped.
  • Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. Place a sheet of filo on a clean surface and cover it with a tea towel, then a damp tea towel to prevent drying. Brush the filo sheet with melted butter. Layer another filo sheet on top, brush with butter, and repeat for a third sheet. Cut the filo into quarters. Spoon 1 tablespoon of almond mixture onto the center of one edge of each filo stack. Fold the sides in and roll up to create a cigar shape. Place seam-side down on the baking tray and brush with melted butter. Repeat with remaining filo sheets, almond mixture, and butter. Bake for 20 minutes until golden.
  • In a small saucepan over low heat, combine white sugar and water. Stir and cook for 5 minutes until the sugar dissolves. Add cardamom pods, increase heat to high, and bring to a boil. Reduce heat to medium and simmer for 5 minutes until the syrup thickens. Finish by stirring in the lemon juice.
  • Arrange the cigars in a heatproof dish, then generously drizzle the syrup over them before serving.

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