Phyllo Cigars with Cream Cheese, Scallions, and Savory Nut Crumble
yields 12 cigars
For the Savory Nut Crumble (half-batch):
2 TBSP raw almonds
2 TBSP raw walnuts
1 TBSP nutritional yeast
zest of 1/4 lemon
1/8 tsp fine sea or kosher salt
For the filling:
8 oz nondairy cream cheese, Kite Hill recommended
5 scallions
To assemble:
10 sheets frozen phyllo, thawed
3 TBSP extra virgin olive oil
Heat oven to 375. Add all nut crumble ingredients to a small food processor and process to fine crumbs. Transfer to a small bowl and set aside.
Wipe out processor. Trim the scallions and add the white parts only along with the cream cheese to the processor. Process until very creamy and scallion is pureed into the cheese. (This will also make your cream cheese easier to spread onto the phyllo. If you don't have a processor, be sure to beat the cream cheese well before assembly.) Trim scallion tops into three-inch pieces (you'll need only twelve, though you may end up with more—save the tender green portions for another use).
Place all 10 phyllo sheets in a stack and cut them into 3x3-inch squares. You should get six squares per sheet—you won't need them all, but it helps to have extras with phyllo as insurance. Discard scraps and stack all squares into one stack—this will help keep them from drying out while you work.
To assemble, brush one square with oil and place another square on top. Brush the second square with oil and place a third square on top. Spread on a scant tablespoon of cream cheese, leaving a half-inch border. Focus and work quickly—the spreading of the cream cheese does not need to be neat or precisely even. Sprinkle a teaspoon of nut crumble on top. Slice a scallion top into thirds and lay across the bottom edge of the cream cheese. Roll up, place seam-down on a baking sheet, and brush the top and sides with a little oil. Repeat with remaining ingredients.
Bake 23-25 minutes, until golden. Let cool 10 minutes before serving.