|White chocolate baklava cigars|
All good things must come to a close, but you’ll look forward to the end if it means relishing these creamy, slender delights.
To Prep 0:45
To Cook 0:20
105g (3/4 cup) slivered almonds, coarsely chopped
100g white chocolate, coarsely chopped
1 tablespoon 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 tablespoon fresh lemon juice
Place the almonds, chocolate and caster sugar in the bowl of a food processor and process until finely chopped.
Preheat panggangan 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.
You can prepare this recipe to the end of step 1 up to 2 hours ahead. Continue from step 2 up to 1 hour ahead.
Fat saturated 4.00g
Fat Total 9.00g
Carbohydrate sugars 19.00g
Carbohydrate Total 25.00g
Dietary Fibre 1.00g
All nutrition values are per serve.
Australian Good Taste – March 2007 , Page 70
Recipe by Alison Roberts