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Honey goats’ cheese filo cigars
Makes: 28
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole
Honey goats’ cheese filo cigars
Recipe by Lucy Jessop
These are a fab canapé to serve at a drinks party. Drizzle with extra honey to serve
Makes: 28
Prep time: 40 minsTotal time:
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Nutritional information (per serving)
Calories
124Kcal
Fat
8gr
Saturates
5gr
Carbs
7gr
Sugars
1gr
Fibre
0gr
Protein
4gr
Salt
0.5gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 40g pine nuts
- 250g soft goats’ cheese (use vegetarian cheese if required)
- 2 tbsp finely chopped sage leaves
- finely grated zest of ½ orange
- 1 tbsp clear honey (we used Greek), plus extra to serve
- 50g panko or other dried breadcrumbs
- 1 x 270g pack ready rolled filo pastry (we used Jus-Rol)
- 100g butter, melted
- ½ tbsp poppy seed
- 1 tbsp sesame seeds
Step by step
Get ahead
Prepare to the end of step 4 a day ahead and chill. Bake up to 2 hrs before serving.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toast the pine nuts in the oven for 4-5 minutes until golden. Cool.
- In a bowl, mix the goats’ cheese, feta, sage, orange zest, honey, breadcrumbs and pine nuts. Chill until firm then shape into 28 little logs, each about 9cm long.
- Unroll the filo pastry and cut the stack of filo sheets into quarters; you should have 28 rectangles in total. Keep them under a damp tea towel while you work.
- Remove one rectangle and brush all over with melted butter. Place a log of filling on a short side of the rectangle, leaving a 2cm border at the ends. Roll up into a cigar shape and place, seam-side down, on a lined baking tray. Repeat until you have 28 filo cigars. Brush with butter and sprinkle with the seeds.
- Bake for 15-20 minutes until golden and crisp. Cool for at least 10 minutes or serve at room temperature. Pile up on a platter and drizzle with extra honey to serve.