Description

Crispy, golden phyllo rolls filled with crushed pistachios and sweet syrup—these fried baklava-style cigars are a faster, crunchier version of the traditional dessert.

Ingredients

Units Scale

10 sheets phyllo dough, thawed
1/2 cup unsalted butter, melted
1 cup finely chopped pistachios
1/4 cup granulated sugar
1/2 tsp cinnamon (optional)
Oil for frying
1/2 cup sugar (for syrup)
1/3 cup water (for syrup)
1 tbsp lemon juice (for syrup)
2 tbsp honey (for syrup)
1/4 tsp rosewater or orange blossom water (optional, for syrup)

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Instructions

In a small pot, combine sugar, water, and lemon juice. Bring to a boil, then simmer for 10 minutes. Remove from heat and stir in honey and rosewater. Let the syrup cool.
In a bowl, mix the chopped pistachios, sugar, and cinnamon (if using).
Lay one phyllo sheet on a clean surface and brush lightly with melted butter. Cut into 3 vertical strips.
Place a tablespoon of the nut mixture at one end of each strip and roll tightly like a cigar. Seal the edge with a bit of butter.
Repeat the process with remaining phyllo sheets and nut filling.
Heat oil in a pan over medium heat. Fry the rolls in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels.
While still warm, drizzle the rolls with cooled syrup or dip them in it. Garnish with extra crushed pistachios and serve immediately.

Notes

Ensure phyllo dough is thawed properly before use to prevent tearing.
Keep phyllo sheets covered with a damp towel while working to prevent drying out.
Adjust sweetness of syrup to taste by adding more or less honey.
Rosewater or orange blossom water adds a traditional aroma but can be omitted if unavailable.

Nutrition

Serving Size: 2 rolls
Calories: 210
Sugar: 12g
Sodium: 30mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg