Cheese Cigars with Spiced Honey
Chef Brandon Hicks
Chef Brandon Hicks takes cues from the Syrian, Moroccan and Greek baking tradition to create these savory cheese pastries. He uses sheets of brix or phyllo dough to enclose the cheese filling, creating a cigar shape. The crisp snacks are served with a sweet-hot honey dip.
2 cups wildflower honey
2 tbsp. Aleppo pepper
1lb. feta cheese, crumbled
8oz. mozzarella cheese, shredded
5 eggs, divided
6 tbsp. minced fresh parsley
3 tbsp. minced fresh dill
½ tsp. grated nutmeg
1 lb. feuille de brick pastry
Vegetable oil, as needed
- For spiced honey, combine honey and pepper in medium saucepan. Bring mixture to a simmer, stirring frequently. Remove from heat and allow mixture to steep for 1 hour. Strain mixture and set aside.
- In large bowl, combine cheeses, 3 eggs, parsley, dill and nutmeg in large bowl until well combined. Beat remaining 2 eggs to create an egg wash.
- Cut pastry into 4-in. squares. Brush each with egg wash. Place 1 ounce cheese mixture in center of each square, forming a log shape. Fold in sides, then roll log to seal, creating a cigar shape. Use additional egg wash on edges to seal well while rolling.
- In deep saucepan or fryer, heat oil to 350 F. Deep fry cigars in hot oil until golden brown and crisp. Serve with Spiced Honey.
Photo courtesy of California Milk Advisory Board