FEATURE RECIPE
Pistachio and white chocolate cigars

Pistachio and white chocolate cigars

These elegant treats should be made with a serene disposition – remember, it’s all about earning the ‘oohs’ and ‘aahs’ of your guests. Rolling the cigars can be tricky so it’s best to cook about six at a time because they cool down and set quickly. This recipe makes about 30.

Serves 12

Cooking Time Prep time 40 mins, cook 30 mins (plus resting)



150 gm   (1 cup) plain flour
135 gm   (¾ cup) pure icing sugar, plus extra for dusting
3   eggwhites, lightly whisked
90 gm   unsalted butter, melted
50 gm   pistachios, coarsely chopped
White chocolate cream
180 gm   white chocolate
300 ml   pouring cream


1 Preheat oven to 180C. Sift flour and icing sugar into a bowl, add eggwhite and mix to combine. Stand for 5 minutes, then add butter, stir to combine, and rest for another 5 minutes (mixture will keep refrigerated in an airtight container for up to 1 week).
2 Using the back of a spoon, spread teaspoons of mixture on a baking paper-lined oven tray to 10cm-diameter circles. Scatter with pistachios and bake until golden (4-5 minutes). While still warm, and working quickly with one at a time, wrap each circle around the handle of a wooden spoon, making sure pistachio side is facing outwards. Set aside to cool.
3 For white chocolate cream, combine chocolate and a third of the cream in a small saucepan, stir over low heat until chocolate melts. Set aside to cool. Whisk remaining cream until soft peaks form, fold through chocolate mixture and transfer to a piping bag fitted with a 1cm-star nozzle. Pipe into cigars from each end and serve immediately, dusted with icing sugar.

Note The cigars may be stored, unfilled, in an airtight container for up to 3 days.

RECIPE Rodney Dunn PHOTOGRAPHY Ben Dearnley STYLING Rodney Dunn and Geraldine Munoz

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