White Chocolate Baklava Cigars2013-05-26
All good things must come to a close, but you’ll look forward to the end if it means relishing these creamy, slender delights.
- 105g (3/4 cup) slivered almonds, coarsely chopped
- 100g white chocolate, coarsely chopped
- 1 tbs caster sugar
- 12 sheets filo pastry
- 60g unsalted butter, melted
- 225g (1 cup) white sugar
- 125ml (1/2 cup) water
- 5 cardamom pods, bruised
- 1 tbs fresh lemon juice
Place the almonds, chocolate and caster sugar in the bowl of a food processor and process until finely chopped.
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet and brush with melted butter. Repeat with another filo sheet and melted butter. Cut into quarters. Spoon 1 tablespoonful of almond mixture along the centre of 1 narrow edge of each filo stack. Fold in sides and roll up to create a cigar shape. Place, seam-side down, on the lined tray and brush with melted butter. Repeat with remaining filo sheets, almond mixture and melted butter. Bake for 20 minutes or until golden.
Meanwhile, place white sugar and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add cardamom pods. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until syrup thickens. Stir in the lemon juice.
Place cigars in a heatproof dish. Drizzle over the syrup. Serve.