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Pistachio baklava cigars with ginger and lemon grass syrup

Name: Pistachio baklava cigars with ginger and lemon grass syrup
Cook time: 30 min
Yield: 20
Ingredients: 150g pistachios, chopped; 200g flaked almonds, toasted; 20ml ground cinnamon; 10ml ground cloves; 10ml brown sugar; 250g phyllo pastry; 20ml butter, melted; SYRUP; 500ml water; 250g castor sugar; 20ml lemon grass, sliced; 20ml ginger, chopped; 50ml sesame seeds

June 18, 2008 (Last Updated: January 11, 2019)

Pistachio baklava cigars with ginger and lemon grass syrup recipe

The perfect way to round off a meal is with pistachio baklava cigars with ginger and lemon grass syrup. TO DRINK: A shot of hot espresso or ginger tea

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Pistachio baklava cigars with ginger and lemon grass syrup

Serves: 20

Cooking Time: 30 mins

Ingredients

150g pistachios, chopped
200g flaked almonds, toasted
20ml ground cinnamon
10ml ground cloves
10ml brown sugar
250g phyllo pastry
20ml butter, melted
SYRUP
500ml water
250g castor sugar
20ml lemon grass, sliced
20ml ginger, chopped
50ml sesame seeds

Instructions

Preheat the oven to 180°C.

Mix the pistachios, almonds, cinnamon, cloves and sugar, and set aside until needed.

Lay a sheet of phyllo pastry on a working surface and cut it into two. Brush one half with butter and top it with the other half.

Sprinkle the nut mixture over the pastry and roll to form a cigar. Lay it on a baking tray and paint with butter. Continue until all the phyllo pastry is used and bake until golden, about 5 minutes.

To make the syrup, combine all the ingredients in a pot and slowly bring to the boil. Cook while stirring until it is syrupy.

Remove the cigars from the oven and place them on a serving dish. Pour the syrup over, sprinkle with the sesame seeds and serv