Baklava Cigars

This recipe was awesome! So easy and SOOOOOO yummy!  

These are easy to make, and perfect for a fancy dessert in a hurry.  My in-laws came over for dinner last week, and they were supposed to be here at 6.  I started these at 5:00pm, and they were done in plenty of time.  Also, we don’t like pistachios, (well I don’t , Joe does but I was making these, not him!) so I substituted walnuts in their place.  They turned out really well and are addictive.  Watch out!

Baklava Cigars

1 cup water

1 1/2 cups sugar

1 TBSP lemon juice

1/4 tsp lemon zest

1/4 cup orange blossom honey

FOR FILLING:

2 cups shelled pistachios or walnuts

1 tsp ground allspice

1 tsp ground cinnamon

3 TBSP sugar

1 16oz  package frozen phyllo, thawed

2 sticks unsalted butter, melted

2-3 TBSP powdered sugar, for dusting

Preheat oven to 350 degrees F.  Make simple syrup:  Add water, lemon juice, lemon zest and honey to a small saucepan. Set over medium heat.  Bring to a boil, reduce heat and simmer for 8-10 minutes until slightly syrupy.  Shut off heat and set aside to cool.  Finely chop pistachios.  Mix them with allspice, cinnamon and sugar in a large bowl and set aside.  Cut stack of thawed phyllo sheets into 4-equal width strips.  Brush each strip with butter and stack them up 2 strips per stack.  Place 1 TBSP of seasoned pistachios at one end.  Roll over the end of the pastry then fold in the sides so it is enclosed.  Roll up the filling (like a cigar) ensuring it is tight and secure.  Place seam side down on a baking sheet try and repeat with the remaining sheets and filling.  Brush tops of cigars with melted butter and bake in oven for 20-25 minutes until golden.  Remove from oven and brush hot cigars liberally with syrup.  The hot pastry will soak up the sweet syrup.  All to cool and dust with powdered sugar.

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