Moroccan Honey Almond Cigars (Printable Version)

Crisp pastry rolls with aromatic almond filling, dipped in honey syrup 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

# 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 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 ingredients.
04 - Preheat oven to 350°F. Arrange cigars seam-side down on a parchment-lined baking sheet. Brush all over with melted butter. Bake for 18-20 minutes until golden brown and crisp.
05 - While cigars bake, gently warm honey, orange blossom water, and lemon juice in a saucepan over low heat. Stir occasionally but do not boil.
06 - Remove baked cigars from oven. Dip each cigar in warm honey syrup, turning to coat completely. Place on a wire rack to drain excess syrup.
07 - Sprinkle cigars with toasted sesame seeds while syrup is still tacky. Allow to cool completely before serving.

# Top Tips:

01 -
  • The contrast between shattering crisp pastry and silky almond filling is absolutely magical
  • These store beautifully for days, making them perfect for make ahead entertaining
02 -
  • Working quickly with the pastry is nonnegotiable, or it will crack and frustrate you
  • The almond paste must be room temperature and pliable, or it will tear the delicate phyllo
03 -
  • If the cigars seem dry after dipping, give them a second quick dip in the syrup
  • Warming your honey slightly before measuring makes it much easier to work with

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