Make these crispy, flaky phyllo cigars that are oozing with rich brie and a caramelly medjool date filling
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 12 |
| Cuisine | Greek |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 224 |
| Fat | 13g |
| Saturates | 5g |
| Protein | 5g |
| Carbs | 22g |
| Sugars | 13g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPit and finely chop the dates.
Melt the butter in a large non-stick frying pan.
Add the water, red grape vinegar and sugar and allow to dissolve.
When it starts bubbling, add the dates and cook briefly until they are softened – approx. 2 minutes. Remove and set aside to cool.
Preheat the oven to 180°C, gas mark 4, and unroll a sheet of phyllo horizontally on a work surface.
Brush the sheet lightly with the olive oil and place another sheet on top of it.
To roll the cigars, slice the phyllo sheets in half and position ½ a phyllo sheet so that the long edge is parallel to you. Brush the surface with the olive oil.
Place a teaspoon of the mixture in a line, keeping 3cm away from the edge of the pastry and top with a slice of brie.
Fold both sides of the pastry over the filling and roll up tightly to enclose. Place the rolls in the prepared baking dish, generously brushing the tops with the extra olive oil.
Bake for 20-25 minutes or until golden and crisp, and serve straight away.
