Chicken Cigar Wraps with Paprika Sauce

Recipe View Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View In a medium bowl, combine the ground chicken, shallots, Marsala wine, paprika, cumin, garlic powder, and red pepper flakes. Mix well to ensure all ingredients are evenly distributed. (5 minutes)

Recipe View On a clean, flat surface, lay out one sheet of phyllo dough. Brush it lightly with melted butter. Place another sheet of phyllo dough on top of the buttered sheet. (3 minutes)

Recipe View Along the long edge of the phyllo sheets, form a 1/2 inch thick strip of the chicken mixture. Carefully roll the phyllo dough around the chicken mixture, creating a long cigar shape. Dab the end of the dough with a little melted butter to seal the roll. (7 minutes)

Recipe View Using a sharp knife, cut the long roll into 3-inch sections, creating individual cigars. You should yield approximately 3 cigars per roll. (3 minutes)

Recipe View Arrange the cigars in a baking dish, ensuring they are not overcrowded. Repeat the process with the remaining dough and chicken filling. (15 minutes)

Recipe View Bake in the preheated oven for 18 minutes, or until the phyllo dough is deep golden brown and wonderfully crispy. (18 minutes)

Recipe View While the cigars are baking, prepare the paprika cream sauce. In a small saucepan over medium heat, whisk together the heavy cream, sour cream, paprika (for the sauce), salt, and cayenne pepper. Heat gently, stirring constantly, until the sauce is heated through. Be careful not to boil. (8 minutes)

Recipe View Remove the sauce from the heat. Once the cigars are baked, remove them from the oven and let them cool slightly before serving. Serve hot, accompanied by the creamy paprika sauce for dipping.