Sweet Filo Cigars Recipes

MINI CHICKEN CIGARS WITH SWEET AND SOUR DIPPING SAUCE

Steps:

• For the chicken cigars: Preheat oven to 425°F.
• Place chicken in a bowl and mix with spices and parsley. (I actually used my food processor to shred/chop chicken and mix in the spices and it worked nicely--use it to chop the parsley first and then add other ingredients).
• Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each of phyllo over the last buttered sheet to make 4 layers. Cut layered phyllo into 16 rectangles (4 x 4).
• On one end of each of the rectangles, place a heaping tablespoon of chicken filling. Roll up tightly to make mini "cigars". Cut each of these in half and place on a cookie sheet. (They should overlap slightly on the bottom--they will stay together nicely if you press them gently after you place them on the cookie sheet). Butter the tops of each.
• Bake for 10 to 12 minutes, until golden brown.
• Repeat with second half of phyllo sheets and chicken mixture.
• Make the sweet and sour dipping sauce by whisking together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
• Serve either hot or at room temperature with dipping sauce.

CHOCOLATE HAZELNUT CIGARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place one sheet of phyllo dough on a work surface. Brush half the sheet with butter; fold sheet over.
• Spread about 1 tablespoon chocolate-hazelnut spread in a 1/2-inch strip 1 inch from the bottom and sides of the folded phyllo. Spread butter over remaining dough surface.
• Fold the sides of the phyllo dough over the ends of the chocolate layer, and roll into a cigar shape, starting from the bottom. Place on a baking sheet. Repeat with remaining phyllo, butter, and chocolate-hazelnut spread.
• Bake in the preheated oven until golden brown, about 10 minutes.

SWEET FILO CIGARS

Steps:

• Put the frozen filo pastry in the refrigerator the night before you make the recipe, allowing it to thaw gradually.
• Preheat the oven to 400*F.
• Pulse the almonds in a food processor. You want to end up with a light powder. You could also chop them finely by hand or grind in a hand cranked grinder.
• Toss with the sugar, cardamom, and enough orange flower water to dampen the mixture slightly.
• Unroll the filo and cut it crosswise into strips 5-7" wide. Stack the strips in a pile and cover with a barely damp towel. Place a piece of pastry on the table, heap 2 tbls. almond mixtue at one end, then fold over the outer edges and roll it up. Brush the surface with butter. Bake on an ungreased cookie sheets until golden brown, about 12 minutes.
• 2nd version:.
• For a crunchier pastry that can be baked ahead of time, sprinkle 2 tbls. of the almond mixture over the entire surface of each filo strip. Fold in the long edges by 1/2" If the dough is brittle and won't bend without breaking, brush a little butter on it to make it pliable. Roll, then brush the surface with a little butter and bake for 8-10 minutes, until nicely browned.