9 sheets filo pastry
80g butter, melted
⅓ cup toasted slivered
almonds, coarsely chopped
⅓ cup toasted pistachios, coarsely chopped, plus extra
½ cup honey
100g dark chocolate, finely chopped
2 tbsp caster sugar
Preheat oven to 180°C. Line a baking tray with baking paper. Place a sheet of filo on a clean work surface. Brush with butter. Top with another filo sheet, brush with more butter. Repeat to make a stack of 3 sheets.
Combine almonds, pistachios and 2 tablespoons of honey in a small bowl.
Spread ⅓ of the nut mixture evenly over filo stack. Sprinkle with ⅓ of the chocolate.
Roll up filo sheets, from the long end, to enclose filling. Repeat with remaining filo, butter, nut mixture and chocolate to make 2 more logs. Cut each log into four pieces. Place on the lined tray. Bake for 10-15 minutes or until golden brown and crisp. Set aside on trays to cool.
Meanwhile, combine sugar, 2 tablespoons of water and remaining honey in a small saucepan over low heat.
Cook, stirring for 2 minutes or until sugar dissolves. Increase heat to high. Cook, stirring occasionally, for 2 minutes or until syrup thickens. Pour hot syrup over cigars. Place on a platter and sprinkle with extra pistachios to serve.