Sticky fruit pastry cigars


MAKES 5-10

Preparation: 20 min

Cooking: 10 min

125 ml (½ c) dates, pitted

125 ml (½ c) dried apricots

2,5 ml (½ t) ground cinnamon

2 sheets phyllo pastry

40 g butter, melted


125 ml (½ c) caster sugar

250 ml (1 c) water

2,5 ml (½ tsp) vanilla essence

Preheat oven to 180 °C.

1 Place the dates, apricots and cinnamon in a blender and blitz until finely chopped.

2 Layer 2 phyllo sheets together, brushing between each layer with butter. Cut triangles from the phyllo, place 10 ml (2 tsp) date mixture along the long edge of each triangle, roll to close and brush with butter.

3 Place the pastries on a prepared baking tray and bake for 10 minutes or until golden brown and crisp.

4 SYRUP Put the sugar and water in a saucepan. Over medium heat, stir until the sugar has dissolved. Bring to the boil and cook for 8 minutes or until the sauce is slightly thickened.

5 Remove from the heat, stir through the vanilla essence and set aside to cool.

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