Vegan Baklava Cigars

Put orange juice (180 ml), maple syrup (60 ml), and bean (0.5 vanilla) into a small pot. Gently bring to a boil and simmer until a thin syrup that coats the back of a spoon forms. Set aside to cool.

Grind almonds (130 g) and walnuts (100 g) in a food processor until a coarse crumb forms.

Combine ground nuts with fine salt (0.125 tsp), cinnamon ground (1.5 tsp), zest (1 lemon), and zest (1.5 orange) in a bowl. Mix well, then add maple syrup (75 ml) to bind.

Grease a baking tin with [a small amount mild olive oil]. Wet two clean kitchen towels and wring them out well.

Divide the entire filling into 6 equal portions (optional, for identical cigars).

Carefully remove pastry (1 filo) sheet. Keep the remaining [filo pastry] covered with cling film and a damp kitchen towel to prevent drying.

Cut the first [filo pastry] sheet in half along its widest edge. Place one half with the longer edge perpendicular to you.

Lightly brush the pastry sheet with mild olive oil (2 tbsp).

Place about filling (2 tbsp) at the bottom of the oiled sheet, leaving a 1 inch (2.5 cm) margin at the bottom and sides.

Mould the filling into a long sausage. Fold the bottom margin over the filling, then fold the sides in (like a burrito), and finally roll the cigar tightly. Apply [a little mild olive oil] to seal. Place seam-down in the greased tin. Cover with a damp kitchen towel.

Repeat the previous 3 steps with the remaining pastry (2.5 filo). For thicker cigars, fold each sheet in half before filling.

Preheat the oven to 180º C (355º F).

Arrange the cigars snugly in the tin. Using a sharp knife, cut each cigar into 2, 3, or 4 pieces (depending on desired size). Brush the tops with [a small amount mild olive oil] and bake for minutes (25), or until golden brown. Start 25m timer

As soon as the cigars are ready, brush them with the cold syrup. Sprinkle with pistachios (1 tbsp). Freeze any remaining cigars.