Baklava Cigars

I would like to momentarily interrupt my chocolate cake quest to bring to you these amazing little Baklava Cigars, also known as Poura in Greece.  This recipe is enough for 30.  I made 90 of these for my older sister's international themed party and had a lot of time to perfect the mixture and taste.  And I think I have a responsibility to warn you that these contain traces of absolute pleasure.


Ingredients
150g walnuts, finely chopped
80g blanched almonds, finely chopped
1/4 cup caster sugar
1 tsp ground cinnamon
1/2 tsp ground cloves
10 sheets filo pastry
125g unsalted butter, melted
1 tbsp blanched almonds, finely chopped, extra
1/4 tsp ground cinnamon extra
2 tsp vanilla extract

Ingredients for Syrup
1 lemon
1 cup caster sugar
1 cup water
1 cinnamon stick
2 whole cloves

Method
Defrost your filo sheets for 2 hours so that they are easy to use and seperate without ripping.  Follow the instructions on the box in case it recommends a different defrost time.  If you're worried about the pastry from drying out, pop a slightly damp tea towel on top of the stack.  In a food processor, process the walnuts and almond until they are finely chopped.  You do not want them to be a powder (like almond meal) but you don't want them to be too chunky either.  It's a size that you could not possibly achieve with a knife, but don't go overboard with the processing.  Once processed, combined these nuts with the sugar and spices and vanilla in a bowl.  Lay 1 sheet of pastry on a large board, horizontal way.  Cut pastry sheet into 3 even strips.  Brush each strip with butter.  Spoon 3 level teaspoons of nut mixture into a pile on the end of the pastry strip.  Ensure to leave a 3.5cm border.  Fold in sides, brush with butter, roll up tightly to form a cigar shape.  Repeat with remaining pastry, butter and nut mixture.  Place cigars onto greased oven trays, brush with remaining butter.  Bake in moderate oven about 12 minutes or until lightly browned; cool on trays.  The cigars can be premade and left in the fridge until you're ready to make the syrup.  Do not make the syrup until you are absolutely ready to serve them.

Method for the Syrup

Spot the half eaten cigar...

Place cigars in a single layer inside a shallow pan.  Set aside.  Using a vegetable peeler, peel ring thinly from half of lemon.  Combine sugar and water in pan, stir over heat, without boiling until sugar is dissolved.  Add rind, cinnamon, and cloves to pan.  Simmer, uncovered, without stirring for 2 minmutes.  Cool slightly before pouring syrup over the cigars, and sprinkle extra nuts and cinnamon over cigars.  Serve.  If you have left overs, the cigars will continue to soak up the syrup and become less crisp, but this is equally as delicious. If you want more syrup-soaked cigars, then soak them before serving.