Moroccan Honey Almond Cigars (Print version)

Crisp pastry rolls with aromatic almond filling, dipped in honey and sprinkled with sesame seeds.

# What you'll need:

→ Almond Filling

01 - 8.8 oz blanched almonds
02 - 2.8 oz powdered sugar
03 - 1 tsp ground cinnamon
04 - 1/4 tsp salt
05 - 2 tbsp orange blossom water
06 - 2 tbsp unsalted butter, melted

→ Pastry

07 - 10 sheets brick or phyllo pastry
08 - 1.8 oz unsalted butter, melted for brushing

→ Honey Syrup

09 - 7 oz honey
10 - 2 tbsp orange blossom water
11 - 1 tbsp lemon juice

→ Garnish

12 - 2 tbsp toasted sesame seeds

# How to make it:

01 - Pulse blanched almonds in a food processor until finely ground. Add powdered sugar, cinnamon, salt, orange blossom water, and melted butter. Blend until a soft, moldable paste forms.
02 - Cut pastry sheets in half to create 20 rectangles. Keep covered with a damp towel to prevent drying while working.
03 - Place a heaping tablespoon of almond filling near one short end of a pastry rectangle. Shape filling into a log, leaving 3/4 inch at each edge. Fold sides over filling and roll tightly into a cigar shape. Brush end with melted butter to seal. Repeat with remaining pastry and filling.
04 - Preheat oven to 350°F. Arrange cigars seam-side down on a baking sheet lined with parchment paper. Brush all over with melted butter.
05 - Bake for 18-20 minutes, or until golden brown and crisp throughout.
06 - While cigars bake, gently warm honey, orange blossom water, and lemon juice in a saucepan over low heat. Stir until combined but do not boil.
07 - Once baked, dip each cigar in warm honey syrup, turning to coat completely. Place on a cooling rack to drain excess syrup.
08 - Sprinkle cigars generously with toasted sesame seeds. Allow to cool completely before serving for best texture.

# Expert suggestions:

01 -
  • The contrast between shatteringly crisp pastry and creamy, fragrant almond filling is absolutely addictive
  • These elegant cigars look impressive but are surprisingly simple to master
  • Orange blossom water gives them an authentic Moroccan perfume that feels luxurious and exotic
02 -
  • Working quickly with phyllo pastry is crucial since it dries out fast and becomes impossible to roll without cracking
  • The honey syrup should be warm but not hot, or it will make your pastries soggy instead of giving them a light glaze
  • Let the cigars cool completely on the rack before storing them to maintain their delicate crispness
03 -
  • Toast your almonds lightly before grinding for deeper flavor complexity
  • Work near a preheated oven to keep the pastry pliable while you roll

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