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Chocolate, Date & Almond Cigars

These cigars will be popular with young and old!  The recipe can easily be doubled to ensure that there is enough.

Filling
75 g/75 ml butter
115 g/250 ml dark chocolate, broken into smaller pieces
115 g/250 ml ground almonds
200 g/250 ml chopped dates
75 g/160 ml icing sugar
10 ml rose water
2.5 ml ground cinnamon

Pastry
14 – 16 sheets phyllo pastry (40 cm x 30 cm)
200 g butter or margarine, melted

  1. To make the filling, melt the butter or margarine and chocolate in a heatproof bowl over simmering water.
  2. Remove from the heat and stir in the rest if the ingredients to make a thick paste. Leave to cool.
  3. Preheat the oven to 200 °C.
  4. To make phyllo rolls, cut the phyllo into 15 x 15 cm squares and place the phyllo squares under a clean, dry kitchen towel to prevent them from drying out.
  5. Lay out 2 squares of phyllo pastry on the work surface at an angle. Use a pastry brush and lightly brush one of the squares with the melted butter and cover with the second square.
  6. Place 30 – 50 ml of the filling on the bottom corner of the sheet and enclose it with the corner of the sheet. Fold in the sides and roll the pastry up like a cigar. Do not roll it up to tightly as some fillings expand during baking. Continue until all the filling has been used.
  7. Brush each pastry with a little of the melted butter or margarine and transfer to a greased baking tray.
  8. Bake the pastries for 15 – 20 minutes or until light golden brown.
  9. Transfer the pastries to a serving dish and serve hot or at room temperature.

20 – 24 pastries.

Recipe by Carolié de Koster.