Phyllo Cigars

Phyllo Cigars

Makes about 24 phyllo cigars

Lamb Filling (can substitute ground beef or even spicy chorizo)

2 tablespoons olive oil

1/2 cup finely diced onion

1 garlic clove, minced

1/2 pound ground lamb

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

Salt, to taste

Freshly ground black pepper, to taste

Phyllo Cigars

9 to 11 sheets phyllo dough, thawed according to manufacturer’s directions

5 tablespoons unsalted butter, melted

To make the lamb filling:

Heat the oil in a medium skillet over medium heat.  Add the onion and cook until soft and translucent, about 5 minutes.  Add the garlic and cook 1 minute more.  Add the lamb and cook until browned, about 8 minutes, breaking the meat as it cooks.  Stir in the rosemary, thyme, salt, and pepper.  Remove from the heat and cool.  Put the mixture in a food processor and pulse until you get an evenly fine texture, being careful not to grind it to a paste.

Preheat the oven to 375 degree F.  Line 2 baking sheets with parchment paper.

To make the phyllo cigars: 

Lay 1 sheet of phyllo dough on a work surface with the long side toward you.  Brush lightly with the melted butter.  Lay another sheet of phyllo on top.  Keep the remaining sheets covered with a damp towel.  Brush the second layer with butter.  Lay the last sheet of phyllo on top, brush the third layer with butter.  Cut the phyllo in half lengthwise so that you have 2 half-sheets, one above the other.  Cut each half into fourths so you have 8 equal-size wrappers.  With the short side facing you lay 1 scant tablespoon of filling at the bottom of the wrapper.  Roll up the filling in the phyllo dough partway.  Fold in the sides and continue to roll into a cigar shape.  Place, seam side down, on the prepared baking sheet.  Repeat with the remaining filling and sheets of dough.

Brush the cigars with butter and bake for 25 to 30 minutes until crisp and golden brown