Prepare the Figs

Finely chop the dried figs and place them in a small saucepan.

Add the red wine and honey, then bring to a gentle boil.

Reduce the heat, cover, and let simmer for about 10 minutes, until the figs soften and the syrup thickens.

Strain a few fig pieces and set them aside for the filling. Keep the syrup for serving.

Assemble the Phyllo Cigars

Lay one phyllo sheet on your work surface and cut it into four equal pieces.

Lightly brush each piece with olive oil.

Sprinkle a few fresh thyme leaves along one edge and gently press them into the phyllo.

Fold over 2 cm (about 1 inch) of the phyllo to seal in the thyme—this will become the visible seam when rolled.

On the opposite edge, place a strip of goat cheese and 2–3 small fig pieces.

Roll the phyllo tightly into a thin cigar shape, ending with the thyme side on top.

Repeat with the remaining phyllo sheets and filling.

Bake the Phyllo Cigars

Arrange the cigars on a parchment-lined baking sheet.

Brush them lightly with olive oil.

Bake in a preheated oven at 180°C (350°F) fan setting for about 15 minutes, or until golden and crispy.

Serving Suggestions

Let the cigars cool slightly and serve at room temperature.

Drizzle with the fig syrup or serve alongside for dipping.

For a savory twist, pair them with a sweet & tangy tomato sauce.