Moroccan Honey and Almond Cigars Recipe
These Moroccan Honey and Almond Cigars are a delightful pastry featuring a crunchy almond and honey filling wrapped in buttery phyllo dough. Crisped to golden perfection and finished with a warm honey glaze, this traditional treat offers a sweet and aromatic experience with hints of cinnamon or cardamom. Perfect as a dessert or festive snack, with options for gluten-free, dairy-free, or vegan adaptations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12-15 cigars 1x
- Category: Dessert
- Method: Baking
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Scale
Almond Filling
- 1 cup Almonds (blanched or substitute with walnuts/pistachios)
- ½ cup Honey (or agave syrup for vegan option)
- 1 teaspoon Cinnamon (or cardamom for a twist)
Phyllo Dough Assembly
- 1 package Phyllo dough (gluten-free option available)
- ½ cup Butter (melted, or coconut oil for dairy-free)
Finishing
- Powdered Sugar (for dusting, optional)
Instructions
- Prepare the Almond Filling: Preheat your oven to 350°F (175°C). Toast the almonds on a baking sheet for about 10 minutes until fragrant and lightly golden. Let them cool completely, then chop finely. In a mixing bowl, combine the chopped almonds with honey and cinnamon, mixing thoroughly to create the filling.
- Prepare the Phyllo Dough: Thaw the phyllo dough in the refrigerator overnight for best results. Once thawed, carefully unroll the dough and keep the sheets covered with a damp cloth to prevent drying out.
- Assemble the Cigars: Brush one phyllo sheet evenly with melted butter, then stack another sheet on top and brush again. Place a tablespoon of the almond filling near one edge of the layered sheets. Fold the sides over the filling, then roll tightly to form cigar shapes. Seal the edges with melted butter to keep them closed.
- Bake the Cigars: Preheat your oven to 375°F (190°C). Arrange the assembled cigars on a parchment-lined baking sheet. Brush the tops with melted butter to encourage browning. Bake in the oven for 20 to 25 minutes until the cigars turn golden brown and crisp.
- Finish with Honey Glaze: Gently heat the remaining honey until it becomes fluid but not boiling. Brush the warm honey generously over the hot cigars immediately after taking them out of the oven. Optionally, dust with powdered sugar before serving for an extra touch of sweetness and presentation.
Notes
- For a vegan version, substitute honey with agave syrup and butter with coconut oil.
- You can use walnuts or pistachios instead of almonds depending on preference or allergies.
- Ensure phyllo dough is kept covered to avoid drying, which can cause tearing during assembly.
- Store leftovers in an airtight container; they are best enjoyed within 2 days to maintain crispness.
- For a spicier twist, substitute cinnamon with ground cardamom or add a pinch of ground cloves.
Keywords: Moroccan Honey Almond Cigars, Phyllo Pastry, Honey Pastry, Almond Dessert, Cinnamon Sweets, Moroccan Dessert, Vegetarian Pastry
