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Moroccan Honey Almond Cigars Recipe

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Moroccan Honey Almond Cigars are delicate pastry rolls filled with a fragrant almond mixture, baked to a golden crisp, and soaked in a luscious honey syrup infused with lemon and orange blossom water. These traditional Moroccan treats offer a perfect balance of nutty, sweet, and floral flavors, making them an irresistible dessert or tea-time snack.

Ingredients

Scale

Dough

  • 2.5 cups all-purpose flour
  • 0.5 cup unsalted butter (melted)
  • 0.25 cup water (rose water can be used for added fragrance)
  • 0.125 teaspoon salt

Filling

  • 2 cups almonds (blanched and finely ground)
  • 0.5 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon orange blossom water

Syrup

  • 1.5 cups honey
  • 0.5 cup water
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the dough: In a large bowl, combine the all-purpose flour and salt. Gradually add the melted unsalted butter and water (or rose water for fragrance), mixing until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes to relax the gluten.
  2. Make the filling: While the dough is resting, mix the finely ground blanched almonds, granulated sugar, ground cinnamon, and orange blossom water in a separate bowl until well combined. This mixture will provide a sweet, aromatic filling for the cigars.
  3. Prepare the honey syrup: In a small saucepan, combine the honey, water, and lemon juice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the honey dissolves completely. Let the syrup simmer for about 5 minutes to slightly thicken. Remove from heat and allow it to cool to room temperature.
  4. Roll and cut the dough: On a lightly floured surface, roll the rested dough thinly to about 1/8 inch thick. Cut the rolled dough into rectangles approximately 3 by 5 inches in size. These will be the wrappers for the almond filling.
  5. Fill and shape the cigars: Place about one tablespoon of the almond filling at one end of each rectangle. Roll the dough tightly around the filling, forming cigar-shaped rolls. Press the edges firmly to seal the cigars and prevent the filling from leaking during baking.
  6. Bake the cigars: Preheat your oven to 350°F (175°C). Arrange the rolled cigar pastries on a baking sheet lined with parchment paper, spacing them slightly apart. Bake for 18 to 20 minutes, or until they turn golden brown and become crisp.
  7. Dip in syrup: As soon as the cigars come out of the oven and are still warm, dip them into the cooled honey syrup, allowing them to soak for a few minutes to absorb the sweet, fragrant syrup thoroughly.
  8. Drain and garnish: Remove the soaked cigars from the syrup and place them on a wire rack to drain excess syrup. Once drained, you may optionally garnish with additional ground almonds or a light dusting of powdered sugar before serving.

Notes

  • Rose water can be used in the dough water for added fragrance, enhancing the traditional Moroccan flavors.
  • Ensure the honey syrup is cooled before dipping the cigars to prevent melting the pastry or burning your hands.
  • The almonds should be finely ground for a smooth filling; coarser bits may alter texture.
  • Store leftovers in an airtight container at room temperature for up to 3 days for the best taste and texture.
  • These pastries pair wonderfully with mint tea or strong black tea.

Keywords: Moroccan pastry, honey almond cigars, Moroccan dessert, almond pastry, honey syrup dessert, traditional Moroccan sweets, cinnamon almond filling

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