Along with the savory recipes (see previous post), I also made some sweet versions. In some Middle Eastern cultures, these are known as Bride’s Fingers instead of Turkish Cigars. Not a fan of the name but definitely a fan of the finished product. Unlike baclava, which is a mess to make and eat, these are easier all the way around.
By the way, eating syrup and honey is believed to make life sweeter. Not sure what adding the chocolate means, other than chocolate makes everything better.
As mentioned before, cutting the filo sheets in half to form a square and then diagonally to form a triangle is the best way to prep. Use three layers of filo triangles per cigar, and a small amount of filling per cigar yields the best results. The cigars stay intact and the filling doesn’t burst through the center. By not going to the edge with the filling and folding in the edges there meant they looked like cigars without compromising filling integrity. I also found that buttering each filo layer individually was unnecessary. Brushing interior layer near the filling and the top of the cigar after rolling is sufficient.
Sweetly Nutty Cigars
1 cup sugar
1 cup water
1/4 cup honey
2 tablespoons orange blossom water
1/2 stick butter, melted
1 1/2 cup coarsely chopped nuts (pistachios, pecans, walnuts, almonds or a mix)
1 teaspoon cinnamon
1 stick butter, melted
1 lb filo dough, thawed
In a medium saucepan bring sugar and water to a boil. Stir well and continue to boil for 15 minutes. Bring the temperature up to 220 degrees F. Remove from heat and stir in the honey and orange blossom water. Set aside to cool.
Preheat oven to 350 degrees.
Combine nuts, cinnamon and the orange honey syrup in a large bowl.
On a clean work surface roll out the thawed sheets of filo dough. My sheets measured 9×13, so I cut the sheets in half to form squares and then cut each half on the diagonal to form triangles. Start by taking out three pieces of the filo dough. Cover the rest of the dough with a damp kitchen towel (otherwise they will dry out and be impossible to work with).
Place three sheets of filo triangles on a flat work surface. Brush with melted butter. Place about 1 tablespoon of the nut mixture on the fat end of the triangle. Tuck in the edge and roll up like a cigar. Place the rolled pastry seam side down on a baking sheet. Brush the top with melted butter.
Transfer to oven, and bake until crust and nuts are evenly golden, about 30 minutes. Remove pan from oven and cool
1/2 cup pistachios
1/2 cup chocolate (I used Andes creme de mint baking chips but any kind of chocolate such as white or dark or milk chocolate can be used)
1 tablespoon granulated sugar
1 stick butter, melted
Filo Pastry Sheets, thawed
Coarsely grind pistachios, sugar and chocolate in either a food processor or blender. Set aside.
Thaw the filo sheets as per the package instructions. Place three filo sheet on a clean working surface. Brush with melted butter. (Note: As you are working with one filo sheet at a time, cover the remaining sheets with kitchen towel to prevent drying.)
Cut the sheets in half to form a square and then each half along the diagonal to form triangles. You will have four sets. Place 1 tablespoon of chocolate-nut powder on the fat end of one set. Tuck in the edge and carefully roll the sheet towards the narrow edge. Place on greased baking sheet. Continue until all sets are used and then repeat with another three sheets.
Brush the cigars with melted butter. Bake at 350 degree F for 20 to 30 minutes or until the filo turns golden brown.