A SNACK BEFORE OR AFTER A MEAL These phyllo cigars are filled with a variety of dried fruit, nuts and seeds. Chilli flakes put a sting in their tail. MAKES ABOUT 30 CIGARS PREPARATION: 45-60 MIN COOKING: 20 MIN FILLING 200g dried pears, chopped 100g dried peaches, chopped 150g dates 125g dried apricots 75g pecan nuts, chopped 75g toasted sunflower seeds 10ml (2t) ground cinnamon 5ml (1t) vanilla essence 5ml (1t) dried chilli flakes juice of 1 orange salt 30ml (2T) hot water PASTRY 125ml (½c) butter, melted 10 sheets phyllo pastry, each divided into 6 pieces pistachio nuts or sesame seeds for sprinkling TO SERVE 60ml (¼c) honey 250ml (1c) plain full-cream yoghurt Preheat the oven to 180°C. Grease a baking sheet with nonstick spray. 1 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. 2 Pastry Brush each piece of phyllo pastry with melted butter. 3 Using 15ml (1T) at a time roll the filling into a cigar shape. 4 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. 5 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. 6 To serve Drizzle honey over the yoghurt and serve with the cigars.