White Chocolate Baklava Cigars

Prep time 45 minutes                                Makes 16
Cooking time 20 minutes

105g (3/4 cup) slivered almonds, coarsly chopped
100g white chocolate, coarsely chopped
1 tablespoon caster sugar
12 sheet filo pastry
60g unslated butter melted
225g (1 cup) white sugar
125ml (1/2 cup) water
5 cardamon pods, bruised
1 tablespoon fresh lemon juice

Place the almonds. chocolate and caster sugar in the bowl of a food processor and processor until finely chopped.
Preheat oven to 200C. Line a baking tray with non stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet and brush with melted butter. Repeat with another filo sheet and melted butter. Cut into quarters. Spoon 1 tablespoon of almond mixture along the centre of 1 narrow edge of each filo stack. Fold in sides and roll up to create a cigar shape. Place seam-side down, on the lined tray and brush with melted butter. Repeat with remaining filo sheets, almond mixture and melted butter. Bake for 20 minutes or until golden.

Meanwhile, place white sugar and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add cardamom pods. Increase heat to high and bring to boil. Reduce heat to medium and simmer for 5 minutes or until syrup thickens. Stir in the lemon juice.

Place cigars in a heatproof dish. Drizzle over the syrup. Serve immediately.

8/10