Moroccan Honey & Almond Cigars
Delicious and aromatic Moroccan cigars filled with a fragrant almond mixture, dipped in warm honey syrup, perfect for any occasion.
Ingredients
For the filling
- 1 cup Almonds, finely ground Ensure almonds are finely ground for the best texture.
- 1 teaspoon Cinnamon
- 2 tablespoons Orange blossom water or rose water Choose based on your preference.
For the cigars
- 8 sheets Phyllo dough or brick dough Thawed and at room temperature for easy handling.
- 1/2 cup Butter, melted For brushing the dough.
- Oil for frying Use an oil suitable for frying.
For the honey syrup
- 1 cup Honey Warmed for better coating.
- 2 tablespoons Sesame seeds To add to the honey syrup.
Instructions
Preparation
- In a bowl, mix finely ground almonds, cinnamon, and either orange blossom water or rose water to formulate a fragrant paste.
- Lay out a sheet of phyllo dough and brush it lightly with melted butter.
- Take a spoonful of the almond filling and place it at one end of the dough. Roll it tightly to form a cigar shape.
- Repeat this process with the remaining dough and filling until you have a batch of cigar-shaped treats.
Cooking
- Heat oil in a pan over medium heat, and carefully fry the cigars until they are golden brown on all sides.
- In a separate pot, warm your honey and incorporate sesame seeds.
- Once fried, dip the cigars into the warm honey syrup until they are well coated.
Notes
Store leftover cigars in an airtight container at room temperature to maintain crispiness. Alternatively, freeze them before frying for longer storage. Ensure they are well-wrapped to avoid freezer burn. Fry them straight from the freezer when ready to eat.