• Makes: 12 *

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Picture: Iain Gillespie/The West Australian

  • Makes: 12 *

  • 80g dates, finely chopped *

  • 100g dried figs, finely chopped *

  • 30g walnuts, finely chopped *

  • 30g, Brazil nuts, finely chopped *

  • 60g honey *

  • 40g demerara sugar *

  • 1/4 tsp ground ginger *

  • 12 sheets filo pastry *

  • 30g to 50g unsalted butter, melted *

  • _Chocolate sauce _ *

  • 150g dark chocolate *

  • 100g thickened chocolate *

Preheat oven to 180C and line a baking tray with baking paper and set aside. To make filling: in a clean bowl mix together dates, figs, nuts, honey, sugar and ginger. To make cigars: lay out a sheet of filo pastry on kitchen bench and brush with melted butter and lay another two sheets on top, brushing with butter in between. Cut your filo into three strips. Place a large teaspoon of mix in the middle of filo strip. Fold over the sides on to mix, then pick up the end and start rolling up the mix in the filo. Just before the end, brush melted butter to help the end stick. Place on baking tray and repeat the process until you have used all the mix. Brush the top of each cigar with butter. Pop into oven and bake for 25-30 minutes or until golden. To make chocolate sauce, heat chocolate and cream in saucepan over low heat, once melted together remove from heat. Serve cigars straight out of oven with chocolate sauce.