Ingredients with Measurements:
- 1 package of phyllo dough
- 1 cup of unsalted butter, melted
- 1 cup of hazelnuts, chopped
- 1 cup of semisweet chocolate chips
- 1/2 cup of granulated sugar
- 1/2 cup of honey
- 1/4 cup of water
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- Pinch of salt
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse the hazelnuts until they are finely chopped. Add the chocolate chips and pulse a few more times until they are combined.
3. In a small saucepan, combine the sugar, honey, water, vanilla extract, cinnamon, and salt. Heat over medium heat, stirring constantly, until the sugar has dissolved.
4. Brush a sheet of phyllo dough with melted butter. Sprinkle a generous amount of the hazelnut and chocolate mixture over the phyllo dough. Repeat with 3 more sheets of phyllo dough, layering them on top of each other.
5. Roll the phyllo dough tightly into a cigar shape. Brush the outside with melted butter.
6. Repeat steps 4 and 5 with the remaining phyllo dough and filling.
7. Place the cigars on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
8. While the cigars are baking, prepare the syrup. In a small saucepan, combine the remaining honey and water. Heat over medium heat, stirring constantly, until the honey has dissolved.
9. When the cigars are finished baking, remove them from the oven and immediately pour the syrup over them.
10. Let the cigars cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 8-10 cigars
Nutritional information:
Calories per serving: 400
Fat: 24g
Carbohydrates: 43g
Protein: 4g
Sodium: 90mg
Sugar: 28g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for hazelnuts.
- Milk chocolate or dark chocolate can be substituted for semisweet chocolate chips.
- Maple syrup or agave nectar can be substituted for honey.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use different nuts, such as pistachios or pecans.
- Drizzle melted chocolate over the top of the cigars for extra chocolate flavor.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent the cigars from drying out.
- If the phyllo dough tears, don't worry! Just patch it up with a little extra butter.
- Serve the cigars warm with a scoop of vanilla ice cream for an extra decadent dessert.
Storage instructions:
Store leftover cigars in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the cigars in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cigars on a platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
- Powdered sugar
- Mint leaves
- Whipped cream
Pairings:
- Coffee or espresso
- Port or dessert wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cigars are too dry, brush them with a little extra honey syrup before serving.
- If the cigars are too sweet, reduce the amount of honey in the filling and syrup.
Food safety advice:
- Make sure to handle the phyllo dough gently to prevent tearing.
- Store leftover cigars in an airtight container to prevent them from drying out.
Food history:
Sigarot Miele is a traditional Italian pastry that originated in Sicily. It is typically filled with honey, nuts, and spices.
Flavor profiles:
Sweet, nutty, and chocolatey.
Serving suggestions:
Serve Sigarot Miele with Chocolate and Hazelnut as a dessert or a sweet snack.
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Taste: Rich, Creamy, Nutty, Sweet, Chocolatey