Desserts Moroccan Desserts Moroccan Recipes Pastry

Moroccan Almond Cigars

0 I made a few changes to this recipe to make it less fattening by using almond butter and by baking them instead of frying them.  Also, these are usually made in a triangle shape, but I decided to go with the cigar shape to make it easier for my wonderful readers to follow.

As always, I hope you get to try this recipe and enjoy it!

Prep time: 30 minutes

Cook time: 30 minutes

Yields: 15 Cigars

Ingredients:

1

1 cup of Almond butter (recipe here)

1/4 cup of powdered sugar

1 tbsp of Orange blossom water *

1 tbsp of brown sugar

1/2 tsp of Cinnamon

1/4 tsp of Nutmeg

A pinch of salt

1 Roll of Fillo Dough

1 Cup of Butter melted (2 Sticks)

1 tbsp of Flour

1 tbsp of Water

* I didn’t have orange blossom water so I used 1 tsp of vanilla extract.  The taste was a bit different, but it was still pretty good. So if you don’t have orange blossom water, use vanilla extract.

Directions:

2

In a bowl combine the almond butter, powdered sugar, orange blossom water/ or 1 tsp of vanilla*, brown sugar, cinnamon, nutmeg, 2 tbsp of butter, and salt

3

Mix well until all ingredients are incorporated

4

Make about 3 inch long fingers with the almond paste

5

In a small bowl combine the flour and water and mix.

Don’t worry if you get any lumps you will be using it to seal the dough so it won’t really matter

6

Lay one Fillo dough on the a cutting board or a baking sheet and brush with butter

7

Place one of the almond fingers on the dough towards the top center as shown on the picture

8

Take the top part of the dough and fold it over the almond filling

9

Fold the right side towards the center

10

Then fold the left side

11

Brush the dough again with butter

12

Then roll it over itself. When you get to the end, seal it with the flour mixture you have made earlier

13

Place all the cigars on a cooking sheet and brush with butter

14

Bake for 20 minutes, then turn off the oven and turn on the broiler on high for ONLY 2 minutes so you can get the golden color.  You really have to watch the oven once you switch to the broiler, otherwise you will burn them.

15

While the cigars are baking, heat up the honey in a medium sauce pan and keep it on low heat

16

This is what they look like right out of the oven.  The broiler does a wonderful job with the color

17

Working in batches, soak the cigars while still hot in the hot honey and make sure they get well coated. Allow each batch to sit in the honey for at least 2 minutes so the cigars soak it up.

18

Place them on a baking sheet and allow them to cool for at least 1 hour before serving

19

As for the honey, you can strain it and it store to use later for other recipes.

20

you can use it for baking or even to spread over toast. This honey has such a wonderful aroma from the cinnamon, nutmeg and orange blossom water it will be a shame to through it away

21

When cooled, you can store the cigars in an air tight container and they will stay fresh for 2 to 3 weeks.

Of course the ones I make barely last a week.

Dust with powdered sugar and serve!

Moroccan Almond Cigars
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 1 cup of Almond butter
  • ¼ cup of powdered sugar
  • 1 tbsp of orange blossom water*
  • 1 tbsp of brown sugar
  • ½ tsp of Cinnamon
  • ¼ tsp of Nutmeg
  • A pinch of salt
  • 1 Roll of Fillo Dough
  • 1 Cup of Butter melted (2 Sticks)
  • 1 tbsp of Flour
  • 1 tbsp of Water
Directions
  1. In a bowl combine the almond butter, powdered sugar, orange blossom water/ or 1 tsp of vanilla*, brown sugar, cinnamon, nutmeg, 2 tbsp of butter, and salt
  2. Mix well until all ingredients are incorporated
  3. Make about 3 inch long fingers with the almond paste
  4. In a small bowl combine the flour and water and mix. Don't worry if you get any lumps you will be using it to seal the dough so it won't really matter
  5. Lay one Fillo dough on the a cutting board or a baking sheet and brush with butter
  6. Place one of the almond fingers on the dough towards the top center
  7. Take the top part of the dough and fold it over the almond filling
  8. Fold the right side towards the center, and then fold the left side
  9. Brush the dough again with butter, and then roll it over itself. When you get to the end, seal it with the flour mixture you have made earlier
  10. Bake for 20 minutes, then turn off the oven and turn on the broiler on high for ONLY 2 minutes so you can get the golden color. You really have to watch the oven once you switch to the broiler, otherwise you will burn them
  11. While the cigars are baking, heat up the honey in a medium sauce pan and keep it on low heat
  12. Working in batches, soak the cigars while still hot in the hot honey and make sure they get well coated. Allow each batch to sit in the honey for at least 2 minutes so the cigars soak it up
  13. Place them on a baking sheet and allow them to cool for at least 1 hour before serving
  14. When cooled, you can store the cigars in an air tight container and they will stay fresh for 2 to 3 weeks.
  15. Dust with powdered sugar and serve!
*if you don't have orange blossom water, you can substitute with vanilla extract

4 Comment

    1. Orange blossom water is something you want to buy. If you can’t find it at a specialty store, you can buy it from Amazon. I provided the link on the post.

Leave a Reply

Download The Top 15 Recipes on Tajoon Ebook for Free

* indicates required