The fresh mint is not just for looks – it’s a must in the flavour combo. Serve these cigars straight out of the oven, with lots of hot honey to seal the deal.
Feta & hot honey phyllo cigars
Makes about 10
Ingredients
For the hot honey
1/2 cup honey
4 tsp (20m1) smoked paprika
2-3 tsp (10-15m1) chilli flakes
1 large tub (800g) feta
1/2 packet (250g) phyllo pastry
1/3 – 1/2 cup butter, melted, for brushing
Salt and milled pepper
Large handful mint leaves, for serving
Method
- Combine hot honey ingredients over low heat for 3-5 minutes. Turn off heat and leave to infuse while preparing cigars.
- Preheat oven to 200°C.
- Cut feta into 20 sticks of about 7cm.
- Brush 2 sheets of phyllo pastry with melted butter then stack on top of each other.
- Place two sticks of feta next to each other (to create a 14cm strip) at the bottom of pastry. Roll up to enclose feta in pastry, tucking in sides of pastry after the first roll to ensure it is closed.
- Place on a lined baking tray, brush tops with extra butter and season lightly. Repeat with remaining pastry and feta.
- Bake for 15-20 minutes or until golden.
- Serve hot out of the oven, drizzled with honey and sprinkled with mint.
Pro pastry tip
Always keep phyllo pastry covered with a damp cloth to avoid drying out. If your cloth is too wet, it can cause layers of pastry to stick together.
Recipe and styling: Liezl Vermeulen
Photography: Zhann Solomons
