Prep
20 minBake
12 minsServes
12 cigarsDifficulty
Medium About
These crunchy but chocolatey cigars are a great homemade gift! Ideal for Father's Day or as a tasty snack!
Chocolate Filo Cigars Recipe
Preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with greaseproof paper.
Melt the butter in a small saucepan, then remove from the heat.
Cut each sheet of filo pastry into four rectangles and brush each rectangle with the melted butter.
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.
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.
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
1
Butter
Sheets of filo pastry
32 cm x 38 cm
Chocolate and hazelnut spread
Fairtrade Tate & Lyle Icing Sugar
To dust
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
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Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
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Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
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Find the recipe via the link in our bio.
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Find the full recipe on our website – link in bio.
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