Name: Moroccan Almond Cigars Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Moroccan
Ingredients: 3 cups (680g) ground almonds (or almond flour); 1 tbsp ground cinnamon; 1/2 cup (113g) granulated sugar; Zest of 1 orange; 1/4 cup (118ml) orange blossom water; 1/3 of 6 oz (177ml) melted butter (approx. 2 oz / 59ml); 20 phyllo sheets (brick pastry); Remaining melted butter (approx. 4 oz / 118ml) for brushing; 1 egg white; Vegetable oil (sunflower or canola) for frying; 8 oz (236ml) honey; 4 oz (118ml) water; 2 tbsp orange blossom water; 3 tbsp toasted sesame seeds

Jump to Recipe

Introduction

Moroccan Almond Cigars are delicate, crispy pastries filled with a fragrant almond paste and finished with warm honey and toasted sesame seeds. These delightful treats offer a perfect balance of sweetness and aromatic flavors, making them ideal for any special occasion or afternoon tea.

The image shows a white plate filled with multiple golden-brown, crispy rolled pastries. Each roll has a shiny, sticky glaze coating, giving a glossy texture. The surface of the rolls is sprinkled with white sesame seeds, adding small specks of light color. The rolls are arranged in a casual pile, some overlapping each other, showing thin, layered, and crunchy textures in the pastry. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 phyllo sheets (also known as brick pastry)
3 cups (680g) ground almonds (or almond flour)
1 tbsp ground cinnamon
1/2 cup (113g) granulated sugar
1/4 cup (118ml) orange blossom water (for almond paste)
1 egg white
Zest of 1 orange
8 oz (236ml) honey (warmed in a pan for dipping fried cigars)
4 oz (118ml) water
2 tbsp orange blossom water (for honey syrup)
3 tbsp toasted sesame seeds (to garnish)
6 oz (177ml) melted butter (for almond paste and phyllo)
Vegetable oil (sunflower or canola) for frying

Instructions

Step 1: Make the almond paste by mixing the ground almonds, 1/3 of the melted butter, sugar, cinnamon, and orange zest in a large bowl until well combined.
Step 2: Gradually add orange blossom water to the mixture, stirring until it becomes soft and pliable.
Step 3: Lay a phyllo sheet flat and cut it into three ribbons, each about 3 inches (7.6 cm) wide by 14 inches (35 cm) long.
Step 4: Place a small amount of the almond paste on one side of each phyllo ribbon.
Step 5: Brush the middle of the phyllo strip with melted butter and the other sides with egg white.
Step 6: Fold the sides of the phyllo over the almond paste, then roll tightly into a cigar shape, pressing firmly with the seam down.
Step 7: Heat vegetable oil in a large pan over medium heat until hot.
Step 8: Fry the almond cigars for about 1.5 minutes on each side or until golden brown.
Step 9: In a separate pan, combine honey, water, and 2 tablespoons of orange blossom water. Warm gently to create the honey syrup.
Step 10: Transfer the fried cigars into the warm honey syrup, spooning the syrup over each one to coat.
Step 11: Remove the cigars from the syrup and sprinkle generously with toasted sesame seeds.
Step 12: Allow the almond cigars to cool before serving to let the syrup set.

Tips & Variations

Use almond flour for a finer texture in the almond paste if preferred.
For extra crispiness, use fresh phyllo sheets and keep them covered with a damp towel while working to prevent drying out.
Substitute orange blossom water with rose water for a different floral aroma.
Serve with a cup of mint tea for a traditional Moroccan experience.

Storage

Store leftover almond cigars in an airtight container at room temperature for up to 2 days to keep them crisp. Avoid refrigerating as the phyllo can become soggy. Reheat gently in a low oven if desired before serving.

How to Serve

The image shows a white plate filled with several golden-brown rolled pastries, each covered in a shiny syrup glaze that makes the surface look sticky and reflective. The pastries are thin and flaky with visible layered textures, and are sprinkled with small white sesame seeds. They are arranged close together, some overlapping, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the almond paste ahead of time?

Yes, the almond paste can be prepared a day in advance and kept covered in the refrigerator. Bring it to room temperature before using to make rolling easier.

What if I don’t have orange blossom water?

If you don’t have orange blossom water, you can substitute with rose water or a few drops of orange extract. Use sparingly to avoid overpowering the delicate almond flavor.