Moroccan Honey Almond Cigars Recipe
Introduction
Moroccan Honey Almond Cigars are delicate, crisp pastries filled with a sweet almond mixture and soaked in fragrant honey syrup. This traditional treat combines warm spices and floral notes, making it perfect for special occasions or a delightful afternoon snack.
Ingredients
- 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
- 2 cups almonds (blanched and finely ground)
- 0.5 cup granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon orange blossom water
- 1.5 cups honey
- 0.5 cup water
- 1 tablespoon lemon juice
Instructions
- Step 1: In a large bowl, combine flour and salt. Gradually add the melted butter and water, mixing until a soft dough forms. Knead for about 5 minutes until smooth. Cover and let rest for 30 minutes.
- Step 2: While the dough rests, prepare the filling. In a separate bowl, mix the ground almonds, sugar, cinnamon, and orange blossom water until well combined.
- Step 3: Prepare the syrup. In a small saucepan, combine honey, water, and lemon juice. Bring to a simmer over medium heat, stirring until honey dissolves. Let it simmer for about 5 minutes, then remove from heat and let cool.
- Step 4: Roll out the dough thinly on a lightly floured surface. Cut into rectangles approximately 3×5 inches.
- Step 5: Place a tablespoon of the almond filling at one end of each dough rectangle. Roll up tightly like a cigar, pressing the edges to seal.
- Step 6: Preheat your oven to 350°F (175°C). Arrange the cigars on a baking sheet lined with parchment paper.
- Step 7: Bake for 18-20 minutes, or until golden brown and crisp.
- Step 8: Immediately upon removing from the oven, dip the warm cigars into the cooled honey syrup. Let them soak for a few minutes to absorb the syrup.
- Step 9: Remove from the syrup and let drain on a wire rack. Garnish with chopped almonds and a sprinkle of cinnamon if desired.
Tips & Variations
- Use rose water instead of plain water in the dough for a more fragrant pastry.
- For added richness, brush the rolled cigars with a little melted butter before baking.
- Try substituting walnuts or pistachios for the almonds for a different nutty flavor.
- Store the almond cigars in an airtight container to maintain crispness.
Storage
Store the honey almond cigars in an airtight container at room temperature for up to 5 days. To keep them crisp, avoid refrigeration. If they soften, reheat briefly in a warm oven to restore texture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. Wrap it tightly in plastic wrap and keep it refrigerated. Bring it to room temperature before rolling out.
What can I use if I don’t have orange blossom water?
If you don’t have orange blossom water, vanilla extract or a small amount of lemon zest can be used as a substitute to add aromatic flavor.
PrintMoroccan Honey Almond Cigars Recipe
Moroccan Honey Almond Cigars are a delightful traditional pastry featuring a crisp, golden dough filled with a fragrant blend of ground almonds, sugar, and cinnamon. After baking to perfection, these sweet cigars are dipped in a luscious honey syrup infused with lemon juice, resulting in a moist, aromatic treat that beautifully balances sweetness and texture. Perfect for special occasions or a sophisticated dessert.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 20–25 cigars 1x
- Category: Dessert
- Method: Baking
- Cuisine: Moroccan
- Diet: Halal
Ingredients
Dough
- 2.5 cups all-purpose flour
- 0.5 cup unsalted butter (melted)
- 0.25 cup water (rose water optional)
- 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
Honey Syrup
- 1.5 cups honey
- 0.5 cup water
- 1 tablespoon lemon juice
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Gradually add the melted unsalted butter and water, mixing until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the dough with a cloth and let it rest for 30 minutes to relax the gluten.
- Make the Filling: While the dough rests, in a separate bowl, mix together the finely ground blanched almonds, granulated sugar, ground cinnamon, and orange blossom water until well combined, creating a fragrant and cohesive filling mixture.
- Prepare the Honey Syrup: In a small saucepan, combine the honey, water, and lemon juice. Heat the mixture over medium heat, stirring occasionally until the honey dissolves completely. Allow the syrup to simmer gently for about 5 minutes to meld the flavors, then remove from heat and let it cool to room temperature.
- Shape the Cigars: Roll out the rested dough thinly on a lightly floured surface to prevent sticking. Cut the dough into rectangles approximately 3 by 5 inches in size. Place about a tablespoon of the almond filling at one end of each rectangle, then roll tightly like a cigar, ensuring the edges are pressed firmly to seal the filling inside.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cigars.
- Bake the Cigars: Arrange the rolled almond cigars on a baking sheet lined with parchment paper, spacing them evenly. Bake in the preheated oven for 18 to 20 minutes or until they turn golden brown and develop a crisp texture.
- Dip in Honey Syrup: Immediately upon removing from the oven, while still warm, gently dip each cigar into the cooled honey syrup, allowing them to soak for a few minutes to absorb the sweet and aromatic syrup fully.
- Finish and Garnish: Remove the soaked cigars from the syrup and place them on a wire rack to drain any excess liquid. Optionally, garnish with chopped almonds and a light sprinkle of cinnamon to enhance the presentation and flavor before serving.
Notes
- Using rose water instead of regular water in the dough adds a subtle floral fragrance authentic to Moroccan flavors.
- Ensure the honey syrup is cooled before dipping to achieve the right texture and avoid sogginess.
- Blanch and finely grind almonds for the best texture and to avoid any bitterness.
- Store leftovers in an airtight container to maintain crispness but note the syrup coating may soften the cigars over time.
- For a nut-free variant, the filling can be substituted with a mixture of coconut flakes and sugar, though traditional flavor will differ.
Keywords: Moroccan desserts, almond pastries, honey syrup, traditional Moroccan recipe, sweet cigars, almond sweets
