Moroccan Honey Almond Cigars (Printer-friendly)
Crisp pastry rolls with fragrant almond paste, coated in luscious honey for a luxurious Moroccan dessert.
# 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 food processor until finely ground. Add powdered sugar, cinnamon, salt, orange blossom water, and melted butter. Blend until smooth, moldable paste forms.
02 - Cut pastry sheets in half to create 20 rectangles. Keep covered with damp towel to prevent drying while working.
03 - Place heaping tablespoon of almond filling near short end of pastry rectangle. Shape filling into log leaving 3/4 inch border on edges. Fold sides over filling and roll tightly into cigar shape. Brush edge with melted butter to seal. Repeat with remaining ingredients.
04 - Preheat oven to 350°F. Line baking sheet with parchment paper.
05 - Arrange cigars seam-side down on prepared baking sheet. Brush generously with melted butter.
06 - Bake for 18 to 20 minutes until golden brown and crisp throughout.
07 - While cigars bake, combine honey, orange blossom water, and lemon juice in saucepan. Warm gently over low heat without boiling, stirring until blended.
08 - Remove baked cigars from oven. Dip each cigar in warm honey syrup, turning to coat completely. Transfer to cooling rack to drain excess syrup.
09 - Sprinkle with toasted sesame seeds while syrup is still tacky. Cool completely before serving.
# Expert Tips:
01 -
- The orange blossom water creates this incredibly aromatic experience that feels like walking through a Moroccan garden at dusk
- These cookies look impressive but are actually quite forgiving to make, even if your pastry skills are still developing
02 -
- Working quickly with the pastry sheets is crucial because they dry out fast, and once they become brittle, they will crack instead of rolling smoothly
- The honey syrup should be warm, not hot, when dipping the cigars because hot syrup can make the pastry soggy instead of giving it that perfect glossy coating
03 -
- Work with one pastry sheet at a time and keep the rest covered with a slightly damp towel to prevent drying
- The cigars should sizzle gently when dipped in the warm honey syrup, which tells you the pastry is perfectly crisp and ready to absorb the syrup