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Moroccan Almond Cigars Recipe

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★★★★★

4.5 from 108 reviews

Moroccan Almond Cigars are a traditional sweet treat made with delicate phyllo dough filled with a fragrant almond paste, spiced with cinnamon and orange zest, fried to golden perfection, and then dipped in a fragrant honey and orange blossom syrup. Finished with a sprinkle of toasted sesame seeds, these crispy, aromatic pastries make a delightful dessert or festive snack.

Ingredients

Scale

Almond Paste

  • 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)

Assembly and Frying

  • 20 phyllo sheets (brick pastry)
  • Remaining melted butter (approx. 4 oz / 118ml) for brushing
  • 1 egg white
  • Vegetable oil (sunflower or canola) for frying

Honey Syrup and Garnish

  • 8 oz (236ml) honey
  • 4 oz (118ml) water
  • 2 tbsp orange blossom water
  • 3 tbsp toasted sesame seeds

Instructions

  1. Make the Almond Paste: In a large bowl, combine the ground almonds, 1/3 of the melted butter, sugar, cinnamon, and orange zest. Gradually add the orange blossom water while mixing until the almond mixture is soft and holds together.
  2. Prepare the Phyllo Sheets: Lay one phyllo sheet flat on a clean surface and cut it into three ribbons measuring approximately 3 inches by 14 inches (7.6 cm x 35 cm).
  3. Assemble the Cigars: Place a small amount of the almond paste on one end of a phyllo ribbon. Brush the middle section of the phyllo with melted butter and brush the other sides with egg white. Fold the sides over the almond filling and roll tightly into a cigar shape, pressing firmly to seal with the seam down.
  4. Fry the Cigars: Heat vegetable oil in a large pan over medium heat. When hot, fry the almond cigars for about 1.5 minutes per side until golden brown and crisp. Remove and drain on paper towels if needed.
  5. Prepare Honey Syrup: In a separate pan, warm the honey with water and 2 tablespoons of orange blossom water until combined and slightly runny to allow easy dipping.
  6. Dip in Honey Syrup: Transfer the fried cigars into the warm honey syrup, spooning the syrup over them to coat thoroughly.
  7. Garnish and Serve: Remove the cigars from the honey, place onto a serving dish, and sprinkle generously with toasted sesame seeds. Allow the cigars to cool before serving to let the syrup set and the flavors meld.

Notes

  • Use fresh phyllo sheets and keep them covered with a damp cloth to prevent drying out during assembly.
  • Adjust the amount of orange blossom water in the almond paste to achieve the right consistency—should be soft but not runny.
  • Maintain oil at medium heat to avoid burning the delicate phyllo shells before they cook through.
  • Warm the honey syrup gently; do not boil, to preserve the delicate floral flavors.
  • These almond cigars can be stored in an airtight container at room temperature for up to 3 days but are best enjoyed fresh.

Keywords: Moroccan almond cigars, phyllo almond pastries, fried almond sweets, honey dipped pastries, traditional Moroccan dessert

Find it online: https://thedishspot.com/moroccan-almond-cigars-recipe/