50g grape or pomegranate molasses
100g tahini, plus extra for the drizzling
100g honey, plus extra for the drizzling
1 tsp cinnamon
Grated zest and juice from 1 orange
25g orange blossom (optional)
80g currants or sultanas
100g toasted and grounded walnuts
200g cooking apples, grated
Olive oil for brushing
6 filo pastry sheets
Tahini, honey and cinnamon for the topping


Preheat the oven to 180 degrees/ fan 160/ gas 4. Line two baking trays with parchment paper. Put the currants or sultanas in a large bowl with the orange juice and the orange blossom water, then leave it to soak for 30min. Stir in the walnuts, molasses, orange zest, tahini, honey, cinnamon and apple.

With the long side facing you, cut the filo sheets vertically into 4 even strips. Keep covered under a damp a tea towel. Brush one strip with a little olive oil. Spread a spoonful of filling onto one end of the of the strip, leaving 1cm border. Fold the bottom of the sheet over the filling and roll up the pastry, tucking in the sides as you go. Transfer to a prepared baking sheet and brush with a little extra olive oil.

Repeat with the remaining pastry strips, then bake for 15-20 min until golden brown. Allow to cook on the baking sheets. Pile the cigars into a bowl, drizzle with tahini, honey and a sprinkle of cinnamon.