Ingredients with Measurements:
- 1 package of phyllo dough
- 1 cup of unsalted butter, melted
- 1 cup of granulated sugar
- 1 tablespoon of ground cinnamon
- 3 medium-sized apples, peeled and thinly sliced
- 1 tablespoon of lemon juice
- Powdered sugar for dusting
Special equipment needed:
- Baking sheet
- Pastry brush
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, mix the sliced apples, lemon juice, granulated sugar, and cinnamon. Set aside.
3. Lay out a sheet of phyllo dough on a clean surface and brush it with melted butter.
4. Repeat step 3 with another sheet of phyllo dough and stack it on top of the first sheet.
5. Cut the stacked phyllo dough into 4 equal strips.
6. Place a spoonful of the apple mixture at the bottom of each strip.
7. Fold the sides of the phyllo dough over the filling and roll it up into a cigar shape.
8. Repeat steps 3-7 until all the phyllo dough and filling are used up.
9. Place the sigarot miele on a baking sheet lined with parchment paper.
10. Brush the tops of the sigarot miele with melted butter.
11. Bake in the preheated oven for 20-25 minutes or until golden brown.
12. Remove from the oven and let cool for a few minutes.
13. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
Makes 16 sigarot miele
Nutritional information:
Calories per serving: 210
Total fat: 11g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 70mg
Total carbohydrates: 27g
Dietary fiber: 1g
Sugars: 16g
Protein: 1g
Substitutions for ingredients:
- Margarine or vegetable oil can be used instead of butter.
- Brown sugar can be used instead of granulated sugar.
- Pears or peaches can be used instead of apples.
Variations:
- Add chopped nuts such as walnuts or pecans to the apple mixture.
- Drizzle caramel sauce over the sigarot miele before serving.
- Add a teaspoon of vanilla extract to the apple mixture.
Tips and tricks:
- Keep the phyllo dough covered with a damp towel to prevent it from drying out.
- Brush the phyllo dough with butter generously to prevent it from becoming dry and brittle.
- Use a sharp knife to cut the sigarot miele into equal pieces.
Storage instructions:
Store the sigarot miele in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the sigarot miele in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the sigarot miele on a platter and dust with powdered sugar. Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
Sprinkle chopped nuts or cinnamon on top of the sigarot miele before serving.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the phyllo dough becomes dry and brittle, brush it with more melted butter.
- If the sigarot miele becomes too brown, cover it with foil and continue baking.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store leftovers properly in the refrigerator.
Food history:
Sigarot miele is a traditional Greek dessert that is made with phyllo dough and a sweet filling.
Flavor profiles:
Sweet, buttery, and cinnamon-spiced.
Serving suggestions:
Serve the sigarot miele as a dessert or a sweet snack.
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Taste: Sweet, Spicy, Tart, Cinnamon, Cinnamon-Y