Entertaining

George Calombaris' flaounes cigars, honey and lime dressing

Name: Flaounes cigars, honey & lime dressing
Yield: 16
Ingredients: 1 cup (120g) coarsely grated tasty cheese; 1 cup (110g) coarsely grated haloumi; 1/2 cup (40g) finely grated Grana Padano cheese; 1/4 cup (35g) currants; 1/2 cup shredded mint; 1/4 tsp mahlepi (Greek spice – from Greek delis, optional); 2 eggs, lightly beaten; 16 frozen spring roll pastry sheets (we used 25cm squares), thawed; 1/4 cup (60ml) runny honey; Finely grated zest of 1 lime; Juice of 1 lime; 1 tsp fish sauce; Sunflower oil, to deep-fry; Toasted white sesame seeds, to serve

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by George Calombaris

Dec 10, 2018

A Cypriot cheese-filled pastry with a delicious filling of haloumi and Greek spices.

1 cup (120g) coarsely grated tasty cheese
1 cup (110g) coarsely grated haloumi
1/2 cup (40g) finely grated Grana Padano cheese
1/4 cup (35g) currants
1/2 cup shredded mint
1/4 tsp mahlepi (Greek spice – from Greek delis, optional)
2 eggs, lightly beaten
16 frozen spring roll pastry sheets (we used 25cm squares), thawed
1/4 cup (60ml) runny honey
Finely grated zest of 1 lime
Juice of 1 lime
1 tsp fish sauce
Sunflower oil, to deep-fry
Toasted white sesame seeds, to serve

Method

1.

Place cheeses, currants, mint, mahlepi, if using, and half the beaten egg in a bowl and stir to combine. Chill for 1 hour.
2.

Working with 1 sheet of pastry at a time, place 2 tbs of the cheese mixture along one edge, approximately 1cm in from each end. Brush the sides and top edge of pastry sheet with remaining beaten egg. Fold each ends inwards and roll to form a thin cigar shape, pressing to seal the top edge. Repeat filling and rolling process with remaining pastry, cheese mixture and beaten egg. Place onto a tray and chill for 1 hour.
3.

Place the honey, lime zest and fish sauce into a small saucepan. Bring to a simmer. Remove from the heat and stir through lime juice. Leave to cool.
4.

Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In 2 batches, deep-fry cigars, turning halfway, for 3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Scatter cigars with salt flakes and arrange on a serving dish. Drizzle with the honey dressing and sprinkle with the toasted sesame seeds.