Ingredients

• 80g packet pistachio kernels
• 1/4 cup walnuts
• 1/3 cup skinless hazelnuts
• 250g fresh ricotta, crumbled
• 1/3 cup dark choc chips
• 1/2 cup honey
• 3 teaspoons finely grated orange rind
• 1/2 teaspoon mixed spice
• 1/4 cup dried cranberries
• 3 fresh medjool dates, seeded, finely chopped
• 375g packet filo pastry
• 150g butter, melted
• 1 teaspoon rosewater essence
• Icing sugar, to serve

Method

• Step 1 Place pistachios, walnuts and hazelnuts in a frying pan over medium-high heat. Cook, tossing occasionally, for 5 minutes or until toasted. Set aside to cool completely. Roughly chop.
• Step 2 Preheat oven to 200C/180C fan-forced. Grease an 20cm x 30cm slice pan.
• Step 3 Place ricotta, choc chips, 2 tablespoons honey, orange rind, mixed spice, cranberries, dates and ¾ of the nut mixture in a bowl. Mix well to combine.
• Step 4 Place 1 filo sheet on a flat surface. Brush with a little melted butter. Fold in half lengthways, then in half again crossways. Spoon 1 level tablespoon of mixture along 1 short end of filo. Brush edges of filo with a little butter. Fold in sides of filo. Roll up to enclose filling. Place, seam-side down, in prepared tray. Repeat with remaining filo, butter and filling to make 20 cigars. Brush cigars with any remaining melted butter. Bake for 30 minutes or until browned all over.
• Step 5 Finely chop remaining nut mixture. Place remaining honey, 1 tablespoon water and rosewater in a small saucepan. Heat over high heat until honey is melted. Sprinkle cigars in pan with nut mixture. Spoon over honey mixture. Serve warm, dusted with icing sugar.