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Dessert: Phyllo Cigars filled with Apricots and Hemp Seeds

By: Chef Inga Voloshin

 
Inga and her Apricott Phyllo Cigars

As I set out to make a dessert with hemp seeds, the criteria that entered my mind highlighted terms like crispy, nutty, and fruity. In effect, that’s exactly what I came up with. The end result was a sticky, sweet apricot hempseed mixture rolled inside flakey phyllo dough – the perfect treat that you will always be worthy of.

 

You will need:

Adding Butter to the Cigars
  • 1 cup dried apricots, chopped
  • 1 cup hulled hemp seeds
  • ½ cup honey, plus more for drizzling
  • 2 tsp orange zest
  • ¼ tsp cinnamon
  • 2 sheets phyllo
  • 4 tbsp melted butter (or margarine)
  • sugar, as needed

Start by preheating your oven to 375 degrees Fahrenheit, and lining a sheet pan with parchment paper.

Next, combine the first 5 ingredients in a bowl. This is your filling, resist the urge to eat it now.

Rolling the Cigars

 

Now for the fun part: Work with one sheet of phyllo at a time.

This thin dough has a tendency to dry up quickly, so cover the dough that you are not using at the given moment with a damp kitchen towel.

Brush the sheet with butter and sprinkle all over with sugar. Cut the sheet into 6 equal rectangles

The rolled cigars are ready for the oven

Line the apricot filling along the bottom edge of each rectangle, leaving about a ½-inch border. Fold the sides over the filling, brush with more butter, and roll up like a burrito. Arrange the rolled cigars on the sheet pan, and brush with butter.

Place into preheated oven for 20-25 minutes, until lightly golden. Let cool slightly, and drizzle with honey. This recipe makes 12 cigars.

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