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PHYLLO CIGARS  Ingredients
12 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray, as needed
3 cups savory or sweet filling Preheat the oven to three hundred fifty degrees. Lay a sheet of fillo dough on a work surface. Spray lightly with cooking spray. Repeat with five more sheets of fillo.
Spread one and a half cups of savory or sweet filling along the bottom 2 inches of the long side of the fillo.
Roll the fillo up over the filling to form a roll. Continue to roll to the end of the fillo strip. Spray the outside of the cigar and place seam-side down on an ungreased baking sheet. Score the cigar in half. Repeat with the remaining fillo and filling to create two long cigars.
Bake cigars for about 10 minutes or until lightly browned. Remove and let set for 5 minutes.
Cut each cigar in half. Serve immediately.
Yield: 4 cigars
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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