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Quince Paste and Valrhona Chocolate Cigars

Makes 12 cigars

1 cup Kernelz walnut pieces
75g Valrhona Guanaja , coarsely chopped
2 Tbsp caster sugar
1 tsp orange blossom water
2 Tbsp El Corazon quince paste
4 sheets filo pastry
50g Lewis Road Creamery butter , melted

Preheat oven to 190°C.  Place walnuts and chocolate in a food processor and pulse to chop. Add sugar, orange blossom water and quince paste and process to from a solid ball of mixture.

Divide mixture into 12 and roll each portion into a 9cm-long sausage shape.

Lay a sheet of filo pastry on a work surface and brush lightly with melted butter. Place another sheet on top – cut into 6 even-sized squares. Repeat with remaining 2 sheets of filo so you end up with 12 squares.

Butter edges of one square, place one portion of walnut mixture at one end. Fold in 1cm along both sides of pastry to secure filling and roll up like a cigar. Brush outer surface lightly with butter and place on a baking tray.

Repeat with remaining squares of filo and filling. Bake cigars for 15 minutes or until golden brown. Remove to a wire rack to cool.

Our thanks to Julie Le Clerc for this recipe.

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