Dubai Chocolate Filo Rolls (Pistachio Cigars)

Homemade Dubai chocolate filo rolls stacked up on a platter.

5 from 1 vote

Dubai Chocolate Filo Rolls (Pistachio Cigars)

Inspired by the pistachio chocolate bars that have taken the world by storm, this recipe for Dubai chocolate filo rolls is a lighter, easier twist. It brings together flaky filo, a honeyed tahini-pistachio centre and a dip of chocolate for good measure. The cigars are just on the right side of sweetness, can easily be made plant-based and completely irresistible. Perfect as a gift, a treat with coffee or a crisp sweet bite after dinner.

Prep Time28

Cook Time12

Course: Dessert, Snack

Cuisine: Middle Eastern

Keyword: chocolate, filo, pastry, pistachios, tahini

Servings: pieces

Calories: 310kcal

Author: Choclette @ Tin and Thyme

Ingredients

75 g pistachio nuts lightly roasted and roughly ground + a few crushed ones to decorate
25 g ground almonds
2 tbsp tahini
3 tbsp honey orange blossom works well
1 tsp orange blossom water
1 pinch fine sea or rock salt
4 filo (phyllo) pastry sheets
20 g unsalted butter melted
100 g chocolate dark, milk or a mix

Metric - US Customary

Instructions

Make The Filling

In a medium-sized mixing bowl combine the ground pistachios and almonds with the tahini, honey, orange blossom water and salt. Keep stirring until everything is thoroughly combined and the mix holds together. You want a fairly thick paste-like consistency that you can shape with your fingers.
75 g pistachio nuts, 25 g ground almonds, 2 tbsp tahini, 3 tbsp honey, 1 tsp orange blossom water, 1 pinch fine sea or rock salt
Preheat oven to 180℃ (160℃ fan, 350℉, Gas 4) and line a baking tray.

Assemble The Rolls

Cut the filo pastry into 4 equal rectangles.
4 filo (phyllo) pastry sheets
Take one rectangle and brush it lightly allover with the cooled melted butter.
20 g unsalted butter
Take a teaspoonful of filling and shape it into a long narrow log. Place it along one short edge of the buttered rectangle. Make sure it's a couple of centimetres shorter than the pastry.
Roll it up like a cigar, about half way, then fold in the sides and continue rolling.
Place seam-side down on a lined baking tray and repeat with the remaining filling and pastry sheets.

Bake

Brush the tops and sides with the remaining melted butter. Bake in the centre of the oven for 12–15 minutes or until crisp and golden.
If necessary, trim off any filling that might have leaked out using a sharp knife.
Transfer the cigars onto a wire rack to cool completely.

Cool and Dip

Whilst they're cooling, melt the chocolate in a heat-proof bowl suspended over a pan of hot, but not boiling, water. As soon as the chocolate has melted, remove from the heat and stir until smooth.
100 g chocolate
Dip one or both ends of the cigars into the melted chocolate. Sprinkle with the crushed pistachios and lay carefully on a piece of greaseproof or baking paper.
Leave to set. It will take an hour or more at room temperature.

Notes

Don't worry if you have some leakage, you can tidy that up when the cigars have cooled and the chocolate ends hide a multitude of sins.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition