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

1. 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.
2. 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.
3. 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.
4. Step 4: Roll out the dough thinly on a lightly floured surface. Cut into rectangles approximately 3×5 inches.
5. 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.
6. Step 6: Preheat your oven to 350°F (175°C). Arrange the cigars on a baking sheet lined with parchment paper.
7. Step 7: Bake for 18-20 minutes, or until golden brown and crisp.
8. 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.
9. 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.

Moroccan Honey Almond Cigars Recipe

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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.

• Author: lucas
• 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

Scale 1x2x3x

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cigars.
6. 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.
7. 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.
8. 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