Ingredients:

Baklava:

• Frozen Filo Dough (1 pack)

• Pistachios (1/4 cup)

• Walnuts (1/4 cup)

• Butter (2 Sticks)

• Cinnamon

• Orange Zest (1 tsp)

• Lemon Zest (1 tsp)

• Wooden Dowel (1/3 inch)

Syrup:

• Water (1 cup)

• Granulated Sugar (2 cups)

• Lemon juice (1 tbsp)

• Orange Blossom Water (1tsp)

• Rose Water (1tsp)

Instructions:

Cigar Baklava:

1. Allow your filo dough to thaw for at least 2 hours

2. Zest your oranges and lemons. Then, blend up your pistachios and walnuts. Add zest to this nuts mixture.

3. Melt butter and have available on the side (you will need to coat your filo dough periodically)

4. Once filo is thawed, flatten it out of a clean surface.

5. Working with two sheets at a time, lay out your filo dough flat. Place a spoonful of your nut mixture and place 2 inches from the bottom of your filo dough in a straight line. Feel free to use your dowel as a guide for where you should place your mix.

6. Use a pastry brush or your fingers to lightly brush melted butter right above from the nut mix line.

7. Using your wooden dowel, start to roll upwards, tucking in your filo with the nut mixture inside as you roll. You may need to reapply brushing your butter to keep filo flexible. The tighter of a roll you can get the less your filling will spill out!

8. Squeeze the ends of your rolled up baklava to create the cigar effect. Having your wooden dowel still in place allows you to mold the filo dough easier without breaking it.

9. Place cigar baklava in baking sheet or pan and brush the tops with melted butter. Bake at 350F until golden brown (~10 minutes).

10. Remove from the oven and immediately add in your syrup. Cold syrup on a hot pan = nice crust at the bottom of your baklava.

11. Dust with cinnamon

Simple Syrup:

• Add water and sugar in a pot and bring to a boil, then remove from heat. Add in the lemon juice and orange blossom and rose water.