Tested till perfect Garlic Cheese Cigars
Garlic Cheese Cigars
Photography by Felix Wedgwood

Garlic Cheese Cigars

 Asiago will give a sharper cheese flavour than creamier and milder Fontina.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2010

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 28 pieces


  • 1-1/3 cups 1-1/3cupsdrained ricotta cheese
  • 1 1egg yolkegg yolks
  • 1/2 cup 1/2cupminced fresh parsley
  • 1 pinch 1pinchnutmeg
  • 1 cup 1cupfinely diced Canadian Fontina cheese or Asiago cheese, (4 oz/125 g)
  • 6 tbsp 6tbspbutter
  • 2 2cloves garlic, pressed or pounded into paste
  • 1 tsp 1tspfennel seeds
  • 1/2 tsp 1/2tsppaprika
  • 1/4 tsp 1/4tspsalt
  • 7 7sheets phyllo pastry
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Beat together Ricotta, egg yolk, parsley and nutmeg; stir in cheese.

In small saucepan over low heat, melt butter with garlic, fennel seeds, paprika and salt; cook for 2 minutes. Remove from heat.

Place 1 phyllo sheet on work surface, keeping remainder covered with damp towel. Cut crosswise into 4 strips; brush lightly with some of the butter mixture. Place 1 tbsp (15 mL) cheese mixture at bottom of each strip; fold in sides and loosely roll up into cigar (do not roll too snugly, as filling expands during cooking). Repeat with remaining phyllo and filling.

Place, seam side down, on greased rimmed baking sheet; brush tops lightly with remaining butter mixture. Bake in 375°F (190°C) oven until golden and crisp, about 18 minutes.

Nutritional Information Per piece: about

cal 80 pro 3g total fat 6g sat. fat 4g
carb 4g fibre 0 chol 24mg sodium 111mg
potassium 30mg

% RDI:

calcium 5 iron 3 vit A 6 vit C 2
folate 4
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