By: Chef Inga Voloshin
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:
- 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.
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
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.