Chocolate, Orange & Almond Filo Cigars
¾ cup whole almonds
2 tbsp icing sugar
¼ tsp ground cinnamon
½ egg yolk – beaten
1 tbsp orange zest
50g butter – at room temperature
100g Whittaker’s Chocolate & Orange
1 tbsp Grand Marnier – optional
9 sheets filo pastry
Melted butter – for brushing
Icing sugar – to dust
Preheat the oven to 180C.
In a food processor, combine the almonds, icing sugar, cinnamon, egg yolk, orange zest and butter. Pulse until a paste begins to form. Add the chocolate and pulse again until the chocolate is finely chopped.
On a clean surface, lay 1 sheet of filo pastry and brush with melted butter. Repeat until you have layered 3 sheets in total. Repeat with the remaining sheets.
Divide the chocolate & almond mixture evenly between the 3 sheets, along the longest edge. Brush the remaining part of the filo sheet with melted butter and roll up tightly to create a log. Brush the top surface with melted butter and bake for 20 minutes or until lightly golden.
Let cool then cut into lengths of about 7.5 cm long.
Makes about 12.
Dust with icing sugar & serve.