I ate these delights in Crete. They were so moreish that it was the first recipe I tried out upon my return to London.
For 90 pieces you will need;
20 – 22 sheets Filo Dough
1 packet Desiccated Coconut
1/2 stick Butter – Melted
150g Chocolate – Melted
1 cup Caster Sugar
1 cup Water
Lay on sheet of filo on board and lightly brush with melted butter. Sprinkle on a handful of coconut and lay another sheet of filo on top.
Brush lightly with butter, and roll the sheets together to form a cigar shape. Lay into a greased baking tin.
Continue until you have filled your baking tin then brush with butter. Do not over crowd! Cut along the length of rows at 1.5 inch intervals.
Bake in a preheated oven for 25 – 30 minutes until golden brown.
Meanwhile bring 1 cup of water to boiling point in a saucepan. Add 1 cup of sugar and stir thoroughly until dissolved. Lower heat and simmer for 10 minutes. Take off heat. This is your syrup.
Remove tray from oven and ladle syrup over pastries. It’ll bubble and boil briefly but this is essential. Do not add syrup when the pastries have cooled or you’ll have a soggy result!
Drizzle with melted chocolate. Leave to stand over night before serving.
Serve with Cay (Turkish tea).