CREAMY LEEK AND CHEESE PHYLLO CIGARS
Provided by Erin Jeanne McDowell
Categories appetizer
Time 1h
Yield 24 cigars
Number Of Ingredients 11
Steps:
- For the filling: Melt the butter in a medium saute pan over medium heat. Add the leeks and saute until wilted and very soft, 4 to 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper, and then transfer to a medium bowl.
- Stir in the soft cheese until it melts and the mixture becomes creamy. Stir in the Parmesan and parsley. Season with red pepper flakes if using. Set aside (you can scoop the filling later or pipe it by transferring the filling to a disposable piping bag with 1/2-inch opening cut from the tip).
- For the cigars: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Open the phyllo dough and unfurl it. With one of the shorter sides facing you, cut the dough in half lengthwise (you're aiming for rectangles about 7-by-18-inches long, but exact size may vary based on brand of dough). Cover the dough with a lightly damp clean kitchen towel so it doesn't dry out while you assemble the cigars.
- Make a cigar by placing one sheet of cut phyllo on your work surface with one of the shorter sides facing you. Brush the dough all over (but lightly) with the melted butter and top with another piece of dough. Continue this process until you've layered three pieces of dough. Brush the surface of the final piece with butter, too.
- Scoop (or pipe) about 1 tablespoon of filling in a line on top of the dough on the side closest to you. Fold the outside pieces of dough inward, and then roll up the dough around the filling to make a cigar shape (a lot like rolling a burrito).
- Transfer the cigar to the prepared baking sheet, and then repeat with the remaining dough and filling. Brush any of the remaining melted butter over the assembled cigars and sprinkle smoked paprika over each one.
- Bake the cigars until golden and crisp, 17 to 22 minutes. Cool at least 5 minutes before serving warm.
CASHEW FILLED PHYLLO CIGARS
This may look hard to make but is an easy appetizer lightly filled with spices and cashews. Serve as an appetizer, accompaniment to a salad or as a replacement for breadsticks.
Provided by Rita1652
Categories Lunch/Snacks
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Pan roast cashews and coriander seed just to release aroma, cool and crush.
- Place in bowl with basil, and garlic salt.
- Whisk oil, butter and egg white together set aside.
- Lay one phyllo sheet short side toward you.
- Brush oil mixture over surface and sprinkle 1 1/2 teaspoons over the sheet.
- Fold sheet down toward you, brush oil mixture and sprinkle 1 teaspoon over folded sheet.
- Roll sheet into a cigar shape.
- Place on a parchment lined cookie sheet pan.
- Brush cigar with oil and slice in half on a slight angle.
- Repeat with remaining sheets.
- Bake for 8 minutes till golden brown.
Nutrition Facts : Calories 149.9, Fat 10.2, SaturatedFat 2.6, Cholesterol 5.1, Sodium 151.2, Carbohydrate 12, Fiber 0.6, Sugar 0.4, Protein 2.9
CHICKEN CIGARS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, butter it and top with a second sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups.
- Bake 12 to 15 minutes until golden.
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TURKISH CIGARS – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 45 minsCategory AppetizersCalories 513 per serving
- Remove the phyllo from the package and cover with a clean, damp towel. Working with 1 piece at a time, place the phyllo with the short end facing you. Place a few whole sprigs or a small heap of chopped parsley near the end closest to you and fold the phyllo over the parsley. Rub the folded pastry with a little oil.
- Next, place a strip of halloumi and about 1 tablespoon crumbled feta alongside the folded phyllo and fold the side edges in about 1/2-inch (12-mm) and roll the whole thing up into a neat cigar shape. Seal the end with a little oil. Repeat with the remaining ingredients, working fairly quickly so that the pastry doesn’t dry out or simply cover them with parchment and a towel.
- In a large pot set over medium-high heat, warm the oil to 350°F (180°C), or until as soon as you drop a little bread becomes golden brown in 30 seconds. Place a plate topped with several paper towels or a brown paper bag alongside the stove. Working in batches, carefully add a few cigars to the oil and fry until golden brown, turning as necessary, 3 to 5 minutes. (If your phyllo rolls insist on floating cheese side down and aren’t browning evenly, use a slotted spoon or skimmer to keep the uncooked side submerged in the oil.) Be careful not to crowd the oil and check the temperature of the oil after each batch to ensure it’s at the appropriate heat for frying.
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