Phyllo cigars with potato and bacon


  • Prep. 45 min /

  • Cook time 10 min /

  • Une quinzaine de cigares

Bacon tranché 250g
Bacon tranché 250g


  • 2 large white potatoes
  • 2 slices of bacon
  • Salt and pepper
  • Olive Oil
  • Phyllo dough


  • Peel the potatoes and cut into 4 to 6 pieces. Cook with steam;
  • Meanwhile, cook the bacon in a pan or in the oven. Spin well with paper towel. Chop finely;
  • Crush the potatoes with a fork. Add the bacon pieces. Flavor and reserve;
  • Cut the phyllo dough into squares according to the size of the cigar you want to obtain;
  • Place 2 squares of phyllo dough* on the worktop. Brush lightly with olive oil and put them side by side;
  • Spread about one tablespoon (depending on the size of your phyllo dough) of the mixture in a thin strip along the edge closest to you. Leave a space of 2 cm along the sides;
  • Fold the sides on the stuffing and roll the dough to obtain the shape of a cigar. Roll firmly;
  • Close the cigar by brushing the olive oil on the dough, repeat the operation with the remaining stuffing;
  • Bake the cigars in a preheated oven at 380 ° F for 8 to 10 minutes, or until the dough is golden brown and crisp. Serve immediately.

* Cover the others well with a wet towel;