Haman’s Fingers (Filo Cigars)

Recipe contributed by Elizabeth Schwartz; photo by Tami Ganeles Weiser Yield:  48 rolled pastries
Prep Time:  25 minutes Cook Time:  20 minutes

Haman’s Fingers (Filo Cigars)

These can easily be made vegan by substituting walnut oil for the butter.

Ingredients

3 cups (339 grams) shelled walnut halves

½ cup (103 grams) brown sugar

2 teaspoons (5 grams) ground cinnamon

1 tablespoon grated orange zest

½ pound (about 12 sheets) filo dough, thawed

1 stick (½ cup /113 grams/8 tablespoons) unsalted butter, melted OR approximately 1 cup walnut oil

 

Instructions

  1. Combine the walnuts and sugar in a food processor and process until the mixture begins to hold together in clumps but has not become entirely paste-like. Add the cinnamon and orange zest and process just to combine. You will have 2¼ to 2½ cups.
  2. Remove the filo from the packaging and place on a platter. Have a damp tea towel and a sheet of wax paper at the ready, to keep the unused filo covered and moist while you work.
  3. Place 1 sheet of filo on a work surface, and with a sharp knife, cut it into quarters. Transfer to another platter, cover immediately, and repeat with the remaining filo sheets.
  4. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or Silpats.
  5. Place 1 of the cut pieces of filo on the work surface and, with a pastry brush, brush with butter or oil. Top with another piece of filo. Spoon a heaping 2 teaspoons of the nut mixture along one of the longer edges, leaving a 1-inch border. Roll this border up and over the filling; then fold in the sides, and continue to roll the dough to form a cigar shape about 4 inches long. Transfer to one of the prepared baking sheets, seam-side down, and repeat with the remaining dough and filling. The “cigars” should not touch one another on the baking sheet but will not expand, so don’t worry about crowding the sheet. You will need to work in batches, so cover the rolled cigars with plastic wrap as you work to prevent drying out.
  6. Bake for 18 to 20 minutes, until golden. Transfer to a cooling rack to cool. Bake the remaining cookies.

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