Makes 8-10
Ingredients
5 sheets Phyllo
¼ – ½ cup Butter, melted
200g Pistachios, roasted and finely chopped
¼ cup Goldcrest Honey
¼ cup Sugar
¼ cup water
2 tbsp Goldcrest Honey
½ tsp vanilla essence
Method
- Preheat the oven to 200C
- Brush each sheet of phyllo pastry with melted butter
- Layer the sheets on top of each other
- Sprinkle 100g pistachios over the top of the last sheet of Phyllo pastry and drizzle with the honey
- Cut the phyllo into 4-5 strips and cut the strips in half to make 8-10 shorter strips
- Roll each strip up to make a cigar and place on a lined baking sheet
- Bake in the oven for 10 -15 minutes
- While the phyllo is baking, make the syrup
- Heat the sugar, Goldcrest Honey and water in a sauce pan until dissolved.
- Once dissolved, stir in the vanilla essence.
- Once the cigars come out of the oven pour over the syrup and then sprinkle with the remaining chopped pistachios.