Chocolate cream filling

Place chopped chocolate in a small bowl and set aside.

Bring whipping cream to a boil in a small saucepan over medium-high heat. Remove from heat and pour the hot cream over the chopped chocolate. Whisk until all chocolate is melted and mixture is smooth.

Add almonds, confectioners’ sugar and cornstarch. Incorporate egg and mix well until mixture is smooth.

Assembly

Preheat oven to 350°F and line baking sheets with parchment paper.

Place phyllo sheets on countertop and cut into 6-inch squares. Cover with a clean dish towel.

Place one square of phyllo dough on your work space and butter lightly. Place a tablespoonful of chocolate filling at one end of square. Roll just over filling, then fold sides towards centre and continue rolling the cigar. Transfer rolled cigars onto prepared baking sheets and dust with confectioners’ sugar.

Bake for approximately 15 to 20 minutes until lightly golden and serve immediately.

Tip: Prior to baking, cigars can be well wrapped in plastic and frozen for up to 1 month. When ready to use, remove from freezer and place directly on a baking sheet. Bake for about 20 to 25 minutes.

Source: And Then There Was Cake from the Hebrew Academy of Montreal. Copies can be ordered at HA-Cookbook.com or by calling 514-489-5321.