75g unsalted butter
4 sheets fresh filo pastry (try to avoid frozen and thawed filo)
200g mixture of pistachios + walnuts, whole almonds and/or pecans (plus extra chopped pistachios to garnish)
2 tbs runny honey
juice of 1⁄2 a lemon
icing sugar for dusting
1 tbs orange blossom or 2 tsp rose water
For the Yoghurt
200g Greek yoghurt
3⁄4 tsp ground cardamon
Preheat oven to 190C.
In a small pan make the syrup by putting in the sugar, honey, water and lemon juice and cook over a low heat until the sugar has dissolved. Increase the heat and simmer until a coating consistency.
Add the orange blossom and boil for a couple of minutes and then leave to cool.
Chop the nuts to form a coarse crumb.
Mix 50mls of the syrup with the nuts.
In a pan melt the butter and lay one sheet of filo (‘landscape’) on a clean surface. Butter the sheet and then cut into three vertical strips.
Spoon about a tablespoon of the nut mixture at the bottom of each strip before rolling up and tucking in the sides to make the cigars.
Cook in the oven until golden.
Mix the yoghurt and cardamon together and serve with the cigars.
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