Strawberry cigars

  • Phyllo dough
  • Strawberries
  • Melted butter
  • Oil for deep-frying
Defrost the phyllo dough, if it is frozen. Then roll out the dough gently, cut the sheets of dough into squares and cover with a wet towel to prevent from drying and becoming brittle.
Then chop the strawberries into suitable pieces. Take two squares of dough (on top of each other) at a time and place on the table. Put some chopped strawberries on the lower end of the dough square and roll it once with strawberries. Then brush the edges of the square with melted butter. Fold both buttered edges toward the centre of the square and brush the top half of the square with melted butter. Roll the square up. Melted butter will help to ensure that the dough sticks. Put the little roll back under the wet towel.
Repeat until all of the dough and strawberries are used up.
Then heat some oil in a wok letting it heat up to a higher temperature than for regular spring rolls – strawberry cigars have to be browned as fast as possible, as prolonged cooking will turn the strawberries into jam. Lift the phyllo rolls carefully and one by one into the oil, fry until golden and place on a kitchen towel to drain off excess oil.
Serve immediately. The cigars may be accompanied by a sauce made from natural yoghurt and mint leaves.