Best Poppy Parmesan Cigars Recipes

CIGARS WITH ALMONDS AND HONEY.

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Prepare the nut filling: place all the filling ingredients in a large mixing bowl and mix well. set aside while you prepare the phyllo.
• 3. unwrap the phyllo dough and place it on a flat surface. While you are working with phyllo sheet, keep the rest of the block covered with plastic wrap and a kitchen towel to prevent it from drying out.
• 4. Use a pair of scissors to cut the sheets into 3 ½-inch-long strips.
• 5. Take a strip of phyllo dough and brush it with butter. Place another strip on top of the first and brush it with butter. Repeat until you have a four-sheet layer.
• 6. Spread one heaping tablespoon of the nut mixture onto the phyllo layer, one inch from the edge of the side nearest to you. Fold the corners over the mixture to seal, and roll it away from you to form a cigar shape. Brush the end with a small amount of egg yolk and press to seal. repeat steps 5 and 6 until you have used all the phyllo and nut filling.
• 7. coat a large baking pan with butter and lay the phyllo cigars in it lengthwise. Bake for 20 minutes until golden.
• 8. While the phyllo cigars are baking, make the syrup: Put the honey and orange blossom water into a small saucepan and simmer for 5 minutes. Remove from the heat.
• 9. When the phyllo cigars are done, remove the pan from the oven. Dip the cigars, one by one, into the honey syrup and place on a serving platter.

POPPY SEED-PARMESAN CHEESE STRAWS

Steps:

• On a lightly floured work surface, roll out Puff Pastry dough to a 17-by-14-inch rectangle, about 1/8 inch thick. Transfer dough to a large baking sheet; lightly brush with some of the beaten egg, then sprinkle evenly with poppy seeds. Gently press poppy seeds into dough with a rolling pin, taking care not to stretch the rectangle further. Refrigerate dough until firm, 10 to 15 minutes. In a small bowl, combine cheese, paprika, and a large pinch of salt; set aside.
• Invert the dough onto the work surface, then brush uncoated side with remaining beaten egg. Sprinkle evenly with the cheese mixture; use a rolling pin to gently press cheese mixture into the dough. Return dough to baking sheet, cheese side up; chill until firm, 10 to 15 minutes.
• With a pizza wheel or pastry cutter, divide dough in half crosswise to make two rectangles, each 14 by 8 1/2 inches. Cut each half crosswise into 28 strips (each 1/2 inch wide), for a total of 56. Twist each strip, then transfer to two large unlined baking sheets, pressing the ends onto the sheet to hold their shape. Refrigerate strips until firm, at least 30 minutes or overnight.
• Preheat the oven to 375°F. Bake, rotating sheets halfway through, until straws are light golden, 20 to 24 minutes. Transfer to a wire rack to cool. Cheese straws are best eaten the day they are made, but they can be kept in an airtight container at room temperature for up to 2 days. If desired, reheat in a 200°F oven for about 20 minutes.
• Cheese Straw how-to
• After being rolled out and coated with poppy seeds and grated cheese, the Puff Pastry is cut into strips. The strips are then twisted and chilled before baking.

POPPY PARMESAN CIGARS

Steps:

• Prehreat oven to 200c.
• Sprinkle one sheet of filo pastry with cheese and parsley, top with a second sheet of filo, sprinkle with cheese and parsley.
• Cut the pastry into 4, roll up tightly ( just like a Swiss roll) and Repeat with remaining pastry sheets.
• Brush rolls with a little oil and sprinkle with poppy seeds.
• Bake on a lightly floured oven tray at 200°C for 10 minutes.
• These are great served hot with soup.