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Honey goats’ cheese filo cigars
Makes 28 | prep 40 mins | total time
Honey goats’ cheese filo cigars
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Makes 28 | prep 40 mins | total time
These are a fab canapé to serve at a drinks party. Drizzle with extra honey to serve
Rate
Nutritional information (per serving)
Calories
124Kcal
Fat
8gr
Saturates
5gr
Carbs
7gr
Sugars
1gr
Fibre
0gr
Protein
4gr
Salt
0.5gr
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.