Cinnamon Myrtle Custard Filo Cigars with Wild Lime Syrup and Macadamia Praline by Kara Pulou

Cinnamon Myrtle Custard Filo Cigars with Wild Lime Syrup 
and Macadamia Praline by Kara Pulou
  1. Cinnamon Myrtle Crème Patissiere 
  • 210g Plain flour
  • 375g caster sugar
  • 12 egg yolks
  • 1.5L Milk
  • 7.5ml Vanilla Essence
  • 11/2 teas cinnamon myrtle
  • Filo pastry 2 boxes


  1. In a bowl, whisk together egg yolks, flour, vanilla, cinnamon myrtle,  sugar and 10% of milk
  2. In large saucepan, bring to the boil, the rest of the milk
  3. Pour the milk into the bowl of egg mixture and whisk together, then transfer it back into the saucepan and stir constantly to bring back to the boil and cook for 2 minutes until thick.
  4. Cool in fridge
  5. Get Filo pastry ready to use and melt 1kg of butter – get a pastry brush and baking tray with baking paper ready
  6. Lay one sheet of pastry down and brush with butter, fold in half and brush again. Turn on an angle like a diamond.
  7. Put into a piping bag or spoon onto your diamond pastry and roll up like a spring roll.
  8. Brush the outside of the roll and bake on 180 for 10-15 minutes, allow to cool down in fridge.


  1. Fingerlime Syrup 
  • 3 fingerlimes
  • 1.5 cups caster sugar
  • 3/4 cups water
  1.  Fine dice limes – remove any seeds then put into a saucepan with sugar and water.
  2. Stir with wooden spoon until sugar melts then do not stir. Bring to boil and simmer until slightly syrupy (10-15minutes). Cool

 Quick Macadamia Praline

  •  1/4 cup of roasted Macadamia Nuts
  • 1/2 cup caster sugar
  1.  On a baking tray lined with baking paper, spread out roasted macadamia nuts and roast for 5 minutes on 180.
  2. In a frying pan, spread the caster sugar to cover the whole bottom of the pan and on a medium heat, melt the sugar into a syrup and as soon as it turns golden, take off heat and tip onto roasted macadamias and allow to set
  3. Crumb up in processor or chop with knife until crumbled and small