Pagotinia are small mini ice-creams you can buy in Greece. They’re available in almost all Greek bakeries and supermarkets. They are especially popular with kids (and adults!!!) as they’re the perfect size, making them a great little treat as you go about your day. My absolute favourite is the Pourakia, shaped like cigars.
Now, we all have that “one thing” we must eat as soon as we arrive in Greece, and for me, it’s these Baklava cigars (or Pourakia). They are crunchy, syrup-soaked Fillo pastry filled with ice cream. Simple yet so delicious, they are a must-have. And if I see them, I have to buy one… box full. Though typical me, here I am making them at home, too! They're the perfect treat to keep in the freezer for the whole family!
Fillo Pastry: We’re so fortunate to have such amazing Fillo Pastry in Australia, just like the quality we find in Cyprus and Greece. I’m a huge fan of Antoniou Fillo Pastry, a family-owned company that’s been making the same delicious Fillo Pastry since 1960 in Sydney. It’s like a piece of history in every bite!
When working with Fillo Pastry, it's always important to bring it up to room temperature in its packaging. This way, it’s softer to work with and won’t crack when cold. Keeping your Fillo Pastry pile covered while you work is also very important to prevent drying out, though only with a dry cloth—never damp!
Unsalted butter: Always be generous when brushing fillo pastry with butter. This ensures it cooks through and bakes perfectly golden.
Ground walnuts are totally optional if you’d like to incorporate nuts into this recipe. I do it to enhance the Baklava flavour, but it’s equally delicious without it. Ensure you’ve ground the walnuts fine enough. Any larger pieces can pierce the fillo pastry as you roll them.
Ground cinnamon: You can have Baklava without cinnamon! It also adds flavour to the walnuts and is delicious with vanilla ice cream.
Syrup: I like to use a citrus-infused syrup, usually with orange or lemon zest, along with a cinnamon stick.
Vanilla Ice Cream: you can definitely make your own, though. For a treat like this, I’m happy to use my favourite store-bought vanilla ice cream. You can even get creative with ice cream flavours.
Stainless steel cylinders: You can find these cylinders at any kitchen shop, in-store or online. They’re often called cannoli moulds and can also be purchased on Amazon.
Notes: These notes are important, so please read them before starting this recipe.
1. When rolling the Fillo pastry around the mould, do not make it tight. Otherwise, it may cause a bit of complication when removing the cigars from the mould.
2. Always allow the Fillo Pastry and the mould to completely cool before attempting to remove them.
3. When removing the cooled Fillo Pastry from the mould, grip the cigar with one hand (yes, you’ll feel a few crunches), then use the other hand to grip the mould. It’s helpful to use a small tea towel to hold the mould, as the leftover butter can make it hard to grip.
4. When pulling the mould off and away from the cigar, try turning as you pull.
5. Expect to lose a few layers of Fillo Pastry as you grip it. Keep going! Be patient; they will remove from the cylinder!
6. Place a plate in your freezer, ready to go. You’re going to need to work quickly after piping each Fillo Pastry cigar, placing it immediately into the freezer.
POURAKIA BAKLAVA | Baklava Ice-cream Cigars
Mary PolitisIngredients
For the cigars
- 180 g walnuts
- 375 g or 1 box Fillo Pastry
- 200 g unsalted butter
- ½ tsp cinnamon ground
For the syrup
- 400 g caster sugar
- 400 ml water
- Rind of one orange
- 1 cinnamon stick
2L vanilla icecream
Instructions
- Bring your Fillo Pastry up to room temperature in its packaging.
Create the syrup
- Place all water, caster sugar, ornage rind and cinnamon into a small pot and boil for approximately 20 minutes or until a syrup forms.
Create the cigars
- Preheat oven to 180 degrees Celsius.
- Add the walnuts to a food processor and process them until they’re fine.
- Lay one sheet of Fillo Pastry vertically with the shorter side facing you. Drizzle and brush generously with butter, then start sprinkling walnuts from just above halfway on the Fillo layer, leaving the first 1/3 of the piece bare with just butter. Take one top and bottom corner and fold the Fillo pastry in half to create one long strip.
- Brush the strip with butter and roll it onto a stainless steel mould, starting from the bottom. Do not roll the Fillo tightly; keep it loose. Grab both ends of the fillo around the mould and press them toward each other to create a crinkled look.
- Transfer to a baking tray and brush with the leftover butter. Bake for approximately 25 minutes or until deep in golden colour.
- Allow the cigars to cool completely before removing them from the mould. Be patient here; they will come off. When removing the cooked Fillo Pastry from the mould, grip the cigar with one hand (yes, you’ll feel a few crunches), then use the other hand to grip the mould. Using a small tea towel to hold the mould is helpful, as the leftover butter can make it hard to grip. When pulling the mould off and away from the cigar, try turning as you pull.
- Dip the cigars into the syrup and allow to soak, then allow any excess syrup to drain off. Set aside and prepare the ice cream.
Filling the cigars
- Place a plate in your freezer, ready to go. Allow the ice cream to soften slightly, then scoop approximately 8 scoops into a piece of plastic wrap. Roll the piece of plastic wrap onto itself, tightening the sides. This will prevent a mess when putting the ice cream in the piping bag. You can refer to the video above.
- Place your pointing and middle finger on one end of the cigar. This will stop any ice cream from leaking out as you pipe from the other end. Immediately transfer each cigar to the freezer.
- Continue this process until all the cigars are piped, and allow them to freeze for a few hours before enjoying. Sprinkle with extra walnuts to garnish and store in a container in the freezer.
Notes
2. Always allow the Fillo Pastry and the mould to cool completely before attempting to remove them.
3. When removing the cooked Fillo Pastry from the mould, grip the cigar with one hand (yes, you’ll feel a few crunches), then use the other hand to grip the mould. It’s helpful to use a small tea towel to hold the mould, as the leftover butter can make it hard to grip.
4. When pulling the mould off and away from the cigar, try turning as you pull.
5. Expect to lose a few layers of Fillo Pastry as you grip it. Keep going! Be patient; they will remove from the cylinder!
6. Place a plate in your freezer, ready to go. You’re going to need to work quickly after piping each Fillo Pastry cigar and placing it immediately into the freezer.