Pistachio & Almond Baklava Cigars Recipe

Do you enjoy a bit of a twist on a traditional afternoon tea? Make an occasion of your afternoon tea this summer! Get your colourful tablecloth out, dust off the pretty serving dishes and dig out your favourite tea pot. If the weather allows it, set up a table in your garden, and indulge in these special sweet treats, while lounging in the summer sun.

 
Bits of Carey and Shanti Décor collaborated to bring you this Moroccan inspired dish showcasing some of the lovilee items available from Shanti Décor.
 


 

PISTACHIO & ALMOND BAKLAVA CIGARS WITH ROSEWATER SYRUP

Makes: 24

Cigar Ingredients:

• 6 x sheets phyllo pastry
• 100 g butter, melted
• 100 g pistachios, shelled, toasted and chopped
• 100 g blanched almonds, toasted and chopped
• 2 T (30 ml) castor sugar
• 1 ml ground cardamom
• 1 ml ground all spice
• 2.5 ml ground cinnamon

 

Syrup Ingredients:

• 250 ml sugar
• 250 ml water
• 250 ml rose water
• 1 star anise
• 15 ml lemon juice
• Zest of 1 lemon
• 30 ml honey

 
Method:

1. Syrup: Combine the sugar and water until melted, add all other ingredients and boil for 20 minutes to allow the syrup to develop and reduce slightly.
2. Strain and allow to cool.
3. Preheat oven to 180C.
4. Combine chopped nuts, sugar and spices in a bowl.
5. Cover pastry with a clean, damp tea towel to prevent drying out.
6. Cut 1 sheet of phyllo pastry into 4 strips.
7. Spoon a heaped teaspoonful of nut mixture onto one end of a strip of pastry leaving a 2 cm border.
8. Fold in the sides, brush with butter and roll up tightly to form a cigar shape.
9. Repeat with the remaining pastry.
10. Place the cigars onto greased baking sheets, lined with baking paper.
11. Brush with the remaining butter and bake for 12-15 minutes until lightly browned.
12. Place cigars in a serving dish drizzled with syrup.

 



 

SPICED HONEY YOGHURT DIP Recipe

Ingredients:

• 250 ml Greek style yoghurt
• 2.5 ml mixed spice
• 30 ml honey to taste

Method:

1. Yoghurt dip: mix spice and yoghurt together and drizzle with honey.

Serve with honey yoghurt dip on the side. Enjoy with Moroccan tea and Turkish delights.

 

Lovilees involved in this shoot:
Recipe, styling and photography by: Carey Erasmus
Tablerunners & Pouf: Shanti Décor

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