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

1. Combine hot honey ingredients over low heat for 3-5 minutes. Turn off heat and leave to infuse while preparing cigars.
2. Preheat oven to 200°C.
3. Cut feta into 20 sticks of about 7cm.
4. Brush 2 sheets of phyllo pastry with melted butter then stack on top of each other.
5. 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.
6. Place on a lined baking tray, brush tops with extra butter and season lightly. Repeat with remaining pastry and feta.
7. Bake for 15-20 minutes or until golden.
8. 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

Also read: 2 Tasty recipes with one roll of phyllo pastry

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