Ginger infused kataifi crisps with beautiful fresh scallops.
Makes 15 cigars
3 cups shelled walnuts
2 cups shelled pistachios
1 orange, zest & juice
4 tbsp coconut oil
1 tbsp ground cardamon
2 tbsp raw cacao powder
12 sheets Antoniou Fillo Pastry
100g butter, melted
1/4 cup walnuts, lightly crushed for garnish
Preheat your oven to 180 deg C and line a baking tray with baking paper.
Remove seeds from the dates & soak in boiling water for 5mins to soften.
Combine the walnuts, pistachios, dates, orange juice and zest, coconut oil, cardamon, and raw cacao powder in a food processor. Process the mixture until it forms a thick, pliable paste and then set aside.
Take a sheet of fillo and lay it on a clean bench with the longer edge facing you and brush liberally with butter. Repeat with 3 more sheets and stack neatly on top of one another (you will need 4 sheets in total).
Spoon 5-6 tablespoons of the nut paste in a single line all the way to the outside edges and 5cm from the bottom edge. Roll the fillo tightly over the nut paste all the way to the end of the sheet, to form one long cigar. Then cut the cigar into 5 portions (each should measure approx. 9 cms). Repeat with the remainder of the fillo and filling until you have 15 cigars.
Brush each cigar with butter and bake for 20-25 mins or until golden brown. Garnish with crushed walnuts and serve with coffee.