If you love cheese, then you're going to absolutely fall in love with these Crispy Cheese Cigars. We make this these cigars during the Hanukkah holiday where we eat foods fried in oil, because the holiday is about the small jar of oil miraculously lasting for eight days and therefore, frying foods in oil commemorates that miracle.
However, if you're more health conscience, don't worry because you can skip the fryer and bake them instead. They're almost as sinfully delicious baked as they are fried.
The traditional Crispy Cheese Cigars our family makes use grated Swiss cheese. But you can use your favorite cheese instead. I personally prefer a combination of Swiss and Gruyere.
Making the filling is a breeze. The cheese is mixed with one mashed potato. Again, if you're health conscience, you can substitute a regular potato with a sweet potato. The yellow color actually adds a nice contrast to the filling. The spices are very simple as they consist of ½ a teaspoon each of salt, pepper and nutmeg. Combine them all with eggs and the filling is ready! It's that easy.
Once your filo dough has thawed, unroll it and cut it into 3 equal rectangles (thirds). Place a small teaspoon of filling and fold the long sides over, then roll it up. Carefully brush each roll with melted butter or oil. Repeat until you have used all the filo dough sheets. You should yield about 3 dozen (36) cigars from one pound of dough sheets.
Frying Option
Heat a skillet with ½" of oil to a medium heat. Carefully place enough cigars in the skillet to fill the bottom but yet have enough room to flip them over. Fry them until golden brown or 3-4 minutes per side. Remove and set on paper to absorb the excess oil.
Baking Option
Preheat the oven to 350 degrees. Place the cigars on a greased baking sheet or silicone cookie sheet, an inch apart from each other until the cookie sheet is filled. Then place them in the oven for 20 minutes, flipping them over halfway through. They should be golden brown.
Remove them from the skillet or oven and sprinkle the cigars with the leftover shredded cheese. This adds a nice touch of flavor and aesthetic for presentation.
Storing Crispy Cheese Cigars
The Crispy Cheese Cigars can be stored in an air-tight container for a week in the refrigerator or for 1-2 months in the freezer. Reheat them in the oven at 325 degrees for 5-10 minutes.
Moroccan Crispy Cheese Cigars
DESCRIPTION
INGREDIENTS
- 1 lb filo dough (box)
- 12 oz swiss cheese (grated)
- 1 medium potato ((white or yellow) peeled, boiled and mashed)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground nutmeg
- 3 eggs
- 1 egg white
- 1 oil (for brushing and frying)
INSTRUCTIONS
- In a bowl, combine the cheese (reserving 2 tbsp. for topping), mashed potato, eggs and spices. Mix thoroughly.
- Cut the filo dough sheets into 3 rectangles (⅓rds) approximately 5 inches by 10 inches.
- Brush the rectangle lightly with oil. Spread 1 teaspoon of mixture along the edge of the shorter end. Fold the longer sides over ½" and roll up tightly to the end of the dough in a cigar shape. Seal by brushing along the end with with a beaten egg white. Roll over, seam down.
- Repeat until all the dough or filling is used.
Frying method:
- In a large skillet, add ½" oil and heat to medium. Fry the cigars in the hot oil until golden, remove and place on absorbent paper.
Baking method:
- Place the cigars on a buttered baking pan at 350 degrees for 20 minutes or until golden, flipping them over once. Remove them from oven and sprinkle them with grated cheese while hot. Stack them in a pyramid shape to serve.
Notes
NUTRITION
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