Method

• 1.
  Preheat oven to 200°C. Grease 2 baking trays and line with baking paper.
• 2.
  Place the butter in a saucepan over medium heat and cook, swirling, for 3-4 minutes or until it starts to foam. Using a spoon, remove the foam, then pour butter through a sieve lined with paper towel or a clean Chux cloth into a bowl. (This will clarify the butter, resulting in crisper filo when baking.)
• 3.
  Place honey in a pan over medium heat and bring to a simmer. Pour half into a bowl (reserve remaining) and combine with currants and 2 cups (240g) walnuts.
• 4.
  Working with one piece of filo pastry, place filo sheet on a clean work surface and brush with clarified butter. Fold in half lengthways, then brush with butter and fold once more in the same direction to create an 11cm x 27cm rectangle.
• 5.
  Place 1 tbs walnut mixture at the short edge of the filo, spreading out, then roll filo up into a cigar shape to enclose filling. Brush with butter, then place on prepared trays seam-side down. Repeat with the remaining filo, filling and butter.
• 6.
  Bake for 15-20 minutes or until golden and crisp. Set aside to cool.
• 7.
  Whip cream and icing sugar in a stand mixer fitted with the whisk attachment until soft peaks. Fold through the vanilla and chill until ready to serve.
• 8.
  Spread the cream over a serving platter and top with the filo cigars. Drizzle with remaining 1/2 cup (175g) warmed honey and sprinkle over the remaining walnuts.
• 9.
  Serve with the pomegranate wedges.