Recipe by Rita~
This may look hard to make but is an easy appetizer lightly filled with spices and cashews. Serve as an appetizer, accompaniment to a salad or as a replacement for breadsticks.
Top Review by Susie D
I have been intrigued by this recipe ever since I spotted it among the RSC entries. I finally had an opportunity to make it today to serve with a salad & cup of soup. I must say I had some problems with the recipe. First coriander seeds are listed twice in the ingredient list. Then the curry powder isn’t mentioned in the instructions. I also found step #7 a little confusing. I followed the ingredient list only using the coriander seeds once & did add the curry powder. My biggest problem was in rolling these babies up...the phyllo tended to tear easily. After the first two, I started using two sheets brushed with butter per cigar. They were much easier to roll & I actually preferred the crunchiness of them to the ones only having one sheet of phyllo. They are unusual & I think by adjusting the spices slightly, something I would really like. I think the spice combos one could come up with are endless. I will look forward to experimenting & matching to different menus. Thank you for sparking my imagination & I compliment you on an interesting contest idea.
- 1⁄2 teaspoon coriander seed
- 4 tablespoons cashews
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon garlic salt
- 1⁄8 teaspoon curry powder
- 6 phyllo pastry sheets, defrosted (14x18)
- 1 large egg white
- 2 tablespoons olive oil
- 1 tablespoon melted butter
Directions See How It's Made
- Preheat oven to 400 degrees.
- Pan roast cashews and coriander seed just to release aroma, cool and crush.
- Place in bowl with basil, and garlic salt.
- Whisk oil, butter and egg white together set aside.
- Lay one phyllo sheet short side toward you.
- Brush oil mixture over surface and sprinkle 1 1/2 teaspoons over the sheet.
- Fold sheet down toward you, brush oil mixture and sprinkle 1 teaspoon over folded sheet.
- Roll sheet into a cigar shape.
- Place on a parchment lined cookie sheet pan.
- Brush cigar with oil and slice in half on a slight angle.
- Repeat with remaining sheets.
- Bake for 8 minutes till golden brown.