Moroccan Honey Almond Cigars (Printable View)

Crisp pastry rolls with fragrant almond filling coated in luscious honey syrup, sprinkled with toasted sesame seeds.

# What You 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 Steps:

01 - Pulse blanched almonds in 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 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 one short end of pastry rectangle. Shape filling into log, leaving 2 cm at edges. Fold sides over filling and roll tightly into cigar shape. Brush edge with melted butter to seal.
04 - Set oven to 350°F. Line baking sheet with parchment paper.
05 - Place 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.
07 - While cigars bake, combine honey, orange blossom water, and lemon juice in saucepan. Warm gently over low heat without boiling.
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 slightly tacky. Allow to cool completely before serving.

# Expert Advice:

01 -
  • The contrast between shattering pastry and creamy almond filling feels like discovering something new with every bite
  • They look impossibly impressive but actually come together faster than most cookies
  • The honey syrup transforms simple ingredients into something that tastes ancient and precious
02 -
  • Keep your workspace slightly humid with a damp paper towel nearby, because dry air will make the pastry crack and frustrate you immensely
  • The almond paste must be at room temperature, not cold from the refrigerator, or it will tear the delicate pastry as you try to roll
  • Sealing the final edge with butter is not optional, this is what prevents the cigars from unrolling during baking
03 -
  • Grind your almonds in short pulses rather than running the processor continuously, this prevents them from releasing too much oil and turning into butter
  • Use a pastry brush dedicated to sweets, because savory butter residue can subtly affect the delicate flavor of these pastries

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