Ingredients
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6 sheets of filo pastry, cut in half
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7 ounces (200 grams) ground almonds
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4.5 ounces bakers (caster) sugar
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2 teaspoons rosewater
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1 tablespoon orange extract
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grated rind of 2 small oranges
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grated rind of 2 limes
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1 1/2 teaspoons cinnamon
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8 tablespoons (113 grams) butter, melted, may need more depending on how you coat them
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garnish
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1 teaspoon powdered sugar
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and/ or 1/4 teaspoon cinnamon
Directions
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1
Done
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Preheat oven to 395F (200C). Line a baking sheet with parchment paper, set aside. |
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2
Done
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In a medium bowl combine the ground almonds, sugar, rosewater, orange extract, orange and lime zests, cinnamon and about 6 tablespoons of the butter until it forms a thick paste. |
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3
Done
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Keep remaining 2 tablespoons butter because you will use it shortly to roll pastry, |
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4
Done
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making the cigarsPlace one of the filo sheets horizontally in front of you and brush lightly with butter. |
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5
Done
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Take about 1 heaping tablespoon of almond mixture (you want enough for 12 cigars) and place in center along edge of pastry. Shape almond mixture into a sausage shape about 3.5 inches (9 cm) long. |
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6
Done
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Fold the sides into the pastry and then roll pastry from the bottom, similar to a burrito, into a cigar shape. Use extra melted butter to seal the end. |
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7
Done
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Repeat process until you have 12 cigars rolled and then place on prepared baking sheet. |
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8
Done
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With a pastry brush generously coat each cigar with more butter on all sides. |
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9
Done
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Bake for 20-25 minutes until golden brown. |
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10
Done
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to serveAllow to cool and then dust with confectioner's sugar and/or cinnamon. |
