YOU (South Africa) - - YOU LIFESTYLE -

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.