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Chocolate Filo Cigars

Prep

20 min

Bake

12 mins

Serves

12 cigars

Difficulty

Medium

About

These crunchy but chocolatey cigars are a great homemade gift! Ideal for Father's Day or as a tasty snack!

made using

Icing Sugar

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Instructions
Ingredients
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Chocolate Filo Cigars Recipe

Step 1

Preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with greaseproof paper.

Step 2

Melt the butter in a small saucepan, then remove from the heat.

Step 3

Cut each sheet of filo pastry into four rectangles and brush each rectangle with the melted butter.

Step 4

Spread one tablespoon of the chocolate spread across the long side of each piece of pastry, keeping a 2cm border. Fold a little of the two short sides of the pastry over the filling to seal the chocolate spread inside, then roll up the pastry from one of the long sides.

Step 5

Repeat with the remaining rectangles to make 12 cigars. Place the cigars on the lined baking tray and brush with a little more melted butter, then bake in the oven for 10 minutes.

Step 6

Remove the cigars from the oven and leave to cool on a wire rack, then dust with plenty of Tate & Lyle Icing Sugar before serving.

TOP TIP

These Chocolate Cigars act as a great gift, so why not make a nice box to serve these up in too!

Ingredients – 4 items

Serving

1

Butter

Butter

25 g

Sheets of filo pastry

32 cm x 38 cm

3

Chocolate and hazelnut spread

250 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

To dust

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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