My mother used to make these pastries filled with marzipan for all the festivals. I’ve given them a Rosh Hashanah twist by swapping out the marzipan for apples, honey, dried fruit and nuts. Use a ready-mixed bag of fruit and nuts or make up your own with your favourites.


Method

• Put the apples in a microwaveable bowl, cover and microwave for 30 minutes at medium heat, stirring after 5 minutes. If you prefer, you can cook the apples in a pan for 20-30 minutes at medium heat with a little water until the apples have softened. They should be soft but not a purée.
  

• Add the nuts and dried fruits and stir to combine.
  

• Leave to cool then add the honey and vanilla essence.
  

• To form the cigars: first line a large rectangular oven tray with baking parchment and brush it generously with 8 – 10 tbsp sunflower/vegetable oil.
  

• Heat oven to 180°C. Cut the pastry circle in half so you get two semi-circles. Paint all the edges with egg white to make everything stick.

• Place a semi-circle in front of you with the flat edge towards you. Spoon a strip of apple mixture along that edge, leaving 2cm empty at each end. Then fold in the outer circular edges (about a quarter on each side) to make a long rectangle. Roll that into a cigar shape starting with the flat edge that is facing you,

• Finish by painting some egg white on the last open edge to seal the pastry.

• Repeat with the other semi-circle and remaining 9 pastry sheets.

• Arrange the the cigars on the baking tray and brush the tops with oil – about 2 tbsp.

• Bake for 20 minutes until golden; you might have to turn the cigars over halfway through for them to crisp on all sides.

• Warm the honey in a pan. Dip each cigar in it or brush lightly with a pastry brush and lay on a serving plate.

• Serve the cigars with extra drizzeld honey.
  
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