These cigars are a wonderful, mini portions of dessert that no one could possibly refuse. They might even consume half a dozen. We made them with a classic Greek ingredient—phyllo dough, that light and flaky pastry.

Some tips for working with phyllo: It’s very important to keep them under a damp paper towel to prevent them from drying out while you are working with the sheets. Also, covering the finished rolls as you go will ensure a proper result. These can be made a day ahead, and stored in an airtight container in the fridge. If you want to maximize numbers, cut each phyllo sheet into 9 rectangles instead of 6, and you will have 90 rolls.

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MAKES 60 CIGARS (6.5 INCHES)

PREHEAT OVEN 400ºF…TOAST THE NUTS

3/4 CUP walnuts
3/4 CUP pecans

Toast nuts in a heated skillet for about 2 min, set aside to cool. Roughly chop.

PREPARE THE FILLING…GET OUT THE FOOD PROCESSOR

6 TB brown sugar
1 tsp ground nutmeg
pinch s + p

1 CUP golden raisins
toasted nuts
16 oz cream cheese, room temperature, cut into chunks

Pulse dry ingredients together. Add the rest of the ingredients and process until smooth. Put into a piping bag and set aside.

HOBNOBMAG Recipe Walnut Pecan Raisin Cream Cigars

MAKE THE CIGARS

20 sheets phyllo pastry
2 sticks salted butter, melted
brown sugar

Lay a sheet of phyllo out and brush lightly with butter. Dust with sugar. Lay another sheet of phyllo on top and brush with butter again. Using a sharp knife, cut the phyllo into 6 rectangles.

Pipe a line of filling near the bottom of each rectangle. Roll the pastry over the filling tightly, squeezing gently. Brush the seam with melted butter to seal, then all over. Place cigars on a baking sheet lined with parchment, seam side down, under a damp paper towel till ready to bake.

Bake the cigars on the oven’s middle shelf for 17 min, till they are flaky and a light golden brown. Serve stacked geometrically or vertically in a tall glass.

See more recipes inspired by the flavors of Greece in 17 Greek Food & Wine