Sunday baking project: Adam Liaw’s macadamia and honey cigars
These filo cigars mix macadamias and almonds with a rich honey syrup, but you can use any nuts you like.
Ingredients
120g unsalted macadamias, roughly chopped
120g blanched almonds, finely chopped
50g caster sugar
1 tsp ground cinnamon
1 tsp flake salt
150g butter, melted
10 sheets filo pastry
Honey syrup
juice and peeled zest of 1 lemon
100g caster sugar
½ cup honey
1 stick cinnamon
Method
Step 1
For the syrup, combine lemon juice, zest, sugar, honey and cinnamon in a small pan and add 1 cup of water. Bring to a simmer and simmer for 5 minutes, then remove from the heat to stand.
Step 2
Heat your oven to 170C fan-forced (190C conventional). Combine the nuts, sugar, cinnamon and salt. Brush a piece of filo liberally with butter and spread 2 tablespoons of nut mixture along its length. Roll it up, leaving the ends open. Repeat for the remaining pastry.
Step 3
Take a baking dish that will fit your cigars tightly in a single layer(any shape is fine, even a round cake tin). Brush the inside of the dish with the remaining melted butter and lay in the cigars. You can trim them to fit, or coil them in circles if using a round cake tin. Bake for 30 minutes, until golden brown, then remove from the oven and pour over the syrup. Allow to cool before serving.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
