Hazelnut, apple and tahini pastry cigars
- August 2018
- Makes 24
- Hands-on time 45 min, plus soaking, oven time 20 min
A rich and chewy mix of hazelnuts, tahini, dried fruit and honey are rolled up in filo pastry and baked until crisp. Serve with extra honey for dipping.
This recipe comes from Greek cookery school, Oliveology in Borough Market.
- 6.9g (0.8g saturated)
- 11.3g (8.2g sugars)
Make the hazelnut filling up to 48 hours ahead and store in an airtight container in the fridge.
Petimezi is grape molasses. Drizzle it over pancakes or yogurt. Buy it at oliveology.co.uk. If you can’t find grape molasses, you can use pomegranate molasses instead.
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