Moroccan Honey Almond Cigars (Printable)

Crisp pastry rolls filled with fragrant almond paste and 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

# How-To Steps:

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.
05 - Bake for 18-20 minutes until golden brown and crisp.
06 - While cigars bake, gently warm honey, orange blossom water, and lemon juice in a saucepan over low heat. Do not boil.
07 - Remove baked cigars from oven. Dip each cigar in warm honey syrup, turning to coat completely. Place on a cooling rack to drain excess syrup.
08 - Sprinkle 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 look impressive on a platter but come together with surprisingly simple techniques
  • The honey syrup transforms them into something that feels luxurious and special
02 -
  • Work with one pastry sheet at a time and keep the rest covered, because even slightly dried pastry becomes difficult to roll and may tear
  • The almond paste should be soft enough to shape but not sticky, so add a touch more butter if it feels crumbly or a sprinkle of powdered sugar if it's too wet
  • Dip the cigars in syrup while they're still hot from the oven, which helps them absorb just the right amount without becoming soggy
03 -
  • Toasting your almonds lightly before grinding them adds a wonderful depth of flavor, though be careful not to let them brown too much
  • If the pastry sheets are larger than expected, you can cut them into thirds instead of halves for smaller, more delicate cigars
  • A silicone brush works beautifully for applying the melted butter evenly without tearing the delicate pastry

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