• The perfect way to round off a meal is with pistachio baklava cigars with ginger and lemon grass syrup. TO DRINK: A shot of hot espresso or ginger tea

    Pistachio baklava cigars with ginger and lemon grass syrup

    Serves: 20
    Cooking Time: 30 mins


    • 150g pistachios, chopped
    • 200g flaked almonds, toasted
    • 20ml ground cinnamon
    • 10ml ground cloves
    • 10ml brown sugar
    • 250g phyllo pastry
    • 20ml butter, melted
    • SYRUP

    • 500ml water
    • 250g castor sugar
    • 20ml lemon grass, sliced
    • 20ml ginger, chopped
    • 50ml sesame seeds



    Preheat the oven to 180°C.


    Mix the pistachios, almonds, cinnamon, cloves and sugar, and set aside until needed.


    Lay a sheet of phyllo pastry on a working surface and cut it into two. Brush one half with butter and top it with the other half.


    Sprinkle the nut mixture over the pastry and roll to form a cigar. Lay it on a baking tray and paint with butter. Continue until all the phyllo pastry is used and bake until golden, about 5 minutes.


    To make the syrup, combine all the ingredients in a pot and slowly bring to the boil. Cook while stirring until it is syrupy.


    Remove the cigars from the oven and place them on a serving dish. Pour the syrup over, sprinkle with the sesame seeds and serv