Ramadan Fig and Walnut Phyllo Cigars with Orange Zest

Steps

1. 1

   Make the filling

   • In a medium bowl, combine the chopped figs, chopped walnuts, orange zest, orange juice, cinnamon, cloves, and salt.
   • Stir until the mixture is evenly combined and moistened from the orange juice.
   • The filling should hold together when pressed but not be wet.
   • Taste and add a pinch more salt if needed.
   • Set aside.

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   Ready when: Mixture is evenly combined and holds together when pressed

   Tip: Chop the figs finely so they distribute evenly throughout the filling and don't burst through the phyllo during rolling.

2. 2

   Prepare work surface

   • Lay out a clean kitchen towel on your work surface.
   • Gently unroll the thawed phyllo dough and lay it out on the towel.
   • Cover the stack with a second slightly damp kitchen towel to prevent the sheets from drying out as you work.
   • Keep this cover on between each cigar you roll.

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   Tip: Phyllo dries out quickly when exposed to air; the damp towel is essential to keep the unused sheets pliable.

3. 3

   Brush and fill first sheet

   • Peel back the damp towel and lay one phyllo sheet on the work surface with the short end closest to you.
   • Using the pastry brush, lightly brush the entire sheet with melted ghee—use just enough to coat but not so much that it pools.
   • Spoon about 2 tablespoons of the filling in a thin line along the bottom edge of the sheet, leaving about 1 inch (2.5 cm) clearance on each side.

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   Ready when: Phyllo is evenly coated and filling is positioned in a thin line

   Tip: Less ghee is better—too much will make the cigars soggy. Too little filling will result in cigars that unroll or look thin.

4. 4

   Roll the cigar tightly

   • Starting from the bottom edge where the filling is, tightly roll the phyllo away from you into a compact cylinder about 4 inches (10 cm) long, tucking in the sides as you roll to keep the filling sealed.
   • The phyllo will naturally stick to itself as you roll, especially if there's a thin layer of ghee.
   • Transfer the rolled cigar seam-side down to the prepared baking sheet.
   • Repeat with the remaining phyllo sheets and filling (you should make 6 cigars total, using 6 of the 12 phyllo sheets).

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   Ready when: Each cigar is tightly rolled and seam is sealed on the underside

   Tip: Roll tightly but don't squeeze so hard you burst the phyllo. If a sheet tears, continue rolling—minor tears usually seal during baking and won't be visible.

5. 5

   Brush cigars and bakeOven 375°F / 190°C

   • Lightly brush the top and sides of each phyllo cigar with remaining melted ghee.
   • Arrange them on the baking sheet seam-side down, spacing them about 1 inch (2.5 cm) apart.
   • Bake at 375 °F (190 °C) for 22–25 minutes, until the phyllo is deep golden brown and crispy.
   • The cigars should feel light and sound crispy when you tap them.

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   Ready when: Phyllo is deep golden brown and crispy to the touch; cigars sound crispy when tapped

   Tip: If the top is browning too quickly but the inside still seems soft, tent loosely with foil and continue baking.

6. 6

   Cool and finish

   • Remove the baking sheet from the oven and let the cigars cool on the sheet for 5 minutes (they'll continue to crisp as they cool).
   • Transfer to a serving platter while still slightly warm.
   • Drizzle lightly with honey if desired.
   • Serve warm or at room temperature.

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   Ready when: Phyllo is fully crispy and cigars have cooled enough to handle safely

   Tip: Warm cigars are at their crispiest; serving them shortly after cooling gives the best texture.

7. 7

   Make ahead option

   • Unbaked phyllo cigars can be assembled up to 4 hours ahead, arranged on a baking sheet, covered loosely with plastic wrap, and refrigerated.
   • Bake directly from the fridge, adding 2–3 minutes to the baking time if needed.