Moroccan Honey Almond Cigars (Printable)

Crisp pastry rolls with aromatic almond filling and sweet honey coating

# 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

# Directions:

01 - Pulse blanched almonds in a food processor until finely ground. Add powdered sugar, cinnamon, salt, orange blossom water, and melted butter. Blend until mixture forms a soft, moldable paste.
02 - Cut each pastry sheet 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 border at each edge. Fold sides over filling and roll tightly into cigar shape. Brush end with melted butter to seal. Repeat with remaining ingredients.
04 - Preheat oven to 350°F. Arrange cigars seam-side down on a parchment-lined baking sheet. Brush generously with melted butter.
05 - Bake for 18-20 minutes until cigars are 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 - Remove baked cigars from oven. Dip each cigar in warm honey syrup, turning to coat completely. Transfer to cooling rack to drain excess syrup.
08 - Sprinkle cigars generously with toasted sesame seeds while syrup is still tacky. Allow to cool completely before serving.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp pastry and tender, fragrant almond filling is absolutely addictive
  • These impressive looking treats come together faster than you would expect
  • They stay perfectly fresh for days, making them ideal for gifting or hosting
02 -
  • Working quickly with phyllo is crucial because it dries out and becomes impossible to fold within minutes
  • The syrup should be warm, not hot, when dipping or your pastry will become soggy instead of staying crisp
  • Let the cigars cool slightly before dipping, but not completely or the syrup will not adhere properly
03 -
  • Toasting your almonds before grinding adds an incredible depth of flavor, just let them cool completely first
  • If the almond paste feels too crumbly, add another teaspoon of melted butter until it holds together

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