Not the smoking kind but the kind made with phyllo pastry filled and rolled with an Italian inspired savory or sweet filling. So versatile. You can literally add almost any filling. Begin by preheating oven to 325 degrees F and lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Fill as desired and carefully roll up the phyllo dough into a cigar shape. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Bake until golden, about 25 to 30 minutes.
- slices of smoked mozzarella with a few pieces of sun-dried tomatoes
- Italian sweet sausage, cooked, drained and crumbled; mixed with whipping cream, dijon mustard and nutmeg
- a paste made with ground pistachios, ricotta cheese and honey
- combine apples, brown sugar, cinnamon, and amaretti cookie crumbs to make this phyllo strudel recipe than re-purpose as cigars
- sautéed selection of finely chopped mushrooms in a little butter, garlic, thyme, salt and pepper with splash of creme fraiche at the end to give it richness
- slather with chocolate hazelnut gianduja and roll
- spread dough with La Bella Angiolina Ligurian Basil Pesto
For the savory versions of this dish you can vary the flavors of the brush of melted butter using garlic and or fennel seeds before adding your fillings.