Chocolatier Kate Shaffer's Filo Cigars

5:02 PM, Oct 25, 2012   |    comments
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Shaffer has published some of her favorite recipes in the cookbook "Desserted: Recipes and Tales From An Island Chocolatier."

For more information on Black Dinah Chocolatiers click here: BLACK DINAH CHOCOLATIERS

Kate Shaffer will be taking part in Harvest on the Harbor's Savory Samplings at the Ocean Gateway on Sunday, October 27th from 4:00 - 6:30 pm.

For more information on Harvest on the Harbor click here: HARVEST ON THE HARBOR

Kate Shaffer's Filo Cigars with Cabrales Cheese, Bittersweet Chocolate, and Sherry Dipping Sauce

Serves 8 to 10 as an appetizer

1 package frozen filo dough, thawed
4 ounces Cabrales cheese, or domestic blue cheese, at room temperature
4 ounces cream cheese, at room temperature freshly ground black pepper, to taste sea salt, to taste
2 tablespoons olive oil
2 ounces bittersweet chocolate, chopped
safflower oil for frying
1/2 cup apricot or peach jam
1/4 cup dry sherry
Remove the stack of filo from the package, unfurl, and cover with a slightly damp, clean dish towel.

With a fork, mash the blue cheese and the cream cheese together in a small bowl, and season with a little pepper and salt.

Remove one sheet of filo from the stack and lay it on the countertop, with the longer end closest to you. Brush the whole thing with olive oil. Lay another sheet on top of the first.
Brush with olive oil.

Cut the stacked sheets vertically into thirds.

Spread about 1 tablespoon of the cheese filling along the width of each section of the filo on the end closest to you. Place a few bits of chopped chocolate on top of the cheese.

Roll the filo into a cigar, pausing in the middle of the sheet to fold the ends in, so that the filling is completely encased in filo. Place the cigar on a cookie sheet and repeat this process with the remaining two sections of filo. Continue to stack, cut, fill, and roll filo until all the cheese and chocolate is used up.

Pour about 1 1/2 inches of safflower oil into a wide, heavy skillet and heat on medium-high heat until the oil reaches 350 on an instant-read thermometer. Fry the cigars in several batches, turning once, until they are golden and crispy. Drain them on paper towels.

In a small saucepan, heat the jam and the sherry together until warm.
Season with salt and
pepper and pour into a small bowl.

Place the bowl of dipping sauce in the middle of a large dinner plate.
Arrange the cigars
around the bowl in a sunburst. Serve immediately.


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