We discovered this idea at the food blog Notes From My Food Diary, where Eliza made Lamb Phyllo Cigars. She cooked lamb with thyme and rosemary, and wrapped it up in layers of phyllo dough and baked into crispy, meat-filled cigars.
We were instantly inspired! Frozen phyllo dough is a great resource for appetizers; we love making mini phyllo cups and filling with fruit or cream.
As another use for phyllo, this one is pretty good. Don't underestimate the difficulty of rolling these, up though -- it took us longer than we expected, and our "cigars" turned out more like "lumpy packages." But they were a huge hit with our dinner guests; the entire plate was gone well before supper was on the table.
• We used spicy chorizo with flat-leaf parsley, instead of lamb.
• We also used olive oil between the sheets of phyllo dough, which worked just fine.
• It's nice to serve a dip with these. You could mix a little oil and herbs with thick yogurt and serve it alongside, or have a jar of fresh salsa open.
• Get the original recipe here: Lamb Phyllo Cigars at Notes From My Food Diary.