Ingredients: (Serves 8-12)
- 250 g/9 oz marzipan
- 1 egg, lightly beaten
- 8-12 sheets filo pastry
- Melted butter, for brushing
Knead the marzipan until soft and pliable, then put it in a mixing bowl and mix in the lightly beaten egg. Cover and chill in the refrigerator for 1-2 hours. Preheat the oven to 190ºC/375ºF/Gas 5. Lightly grease a baking sheet. Place a sheet of filo pastry on a piece of greaseproof (waxed) paper, keeping the remaining pastry covered with a damp cloth. Brush the first sheet of filo with some of the melted butter.
Shape 30-45 ml/2-3 tablespoons of the almond paste into a cylinder and place at one end of the pastry. Fold the pastry over to enclose the ends of the paste, then roll up to form a cigar shape. Place on the baking sheet and make 7-11 more cigars in the same way.
Bake the pastries for about 15 minutes, or until golden brown in color. Transfer to a wire rack to cool before serving.