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