Moroccan Honey Almond Cigars Recipe

Introduction

Moroccan Honey Almond Cigars are delicate pastries filled with a fragrant almond mixture and soaked in sweet honey syrup. These crisp, golden treats offer a perfect balance of nutty flavor and floral sweetness, making them a delightful dessert or snack.

Ingredients

• For the 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
• For the Filling:
• 2 cups almonds, blanched and finely ground
• 0.5 cup granulated sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoon orange blossom water
• For the Syrup:
• 1.5 cups honey
• 0.5 cup water
• 1 tablespoon lemon juice

Instructions

1. Step 1: In a large bowl, combine the 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 by mixing the ground almonds, sugar, cinnamon, and orange blossom water in a separate bowl until well combined.
3. Step 3: Make the syrup by combining honey, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring until the honey dissolves. Let it simmer for about 5 minutes, then remove from heat and allow to 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 almond filling at one end of each 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 after 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 the cigars from the syrup and let them drain on a wire rack. Optionally, garnish with chopped almonds and a light sprinkle of cinnamon.

Tips & Variations

• For a fragrant twist, substitute rose water for the water in the dough or add a few drops to the syrup.
• You can toast the almonds lightly before grinding for an enhanced nutty flavor.
• Use parchment paper to prevent sticking when baking and rolling out the dough.
• Store leftover cigars at room temperature in an airtight container to maintain crispness.

Storage

Store the honey almond cigars in an airtight container at room temperature for up to 3 days. They can be gently reheated in a low oven (about 300°F/150°C) for a few minutes to refresh their crisp texture. Avoid refrigeration as it may soften the pastry and syrup.

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 and refrigerate it tightly wrapped for up to 24 hours. Bring it to room temperature before rolling out for easier handling.

Is it necessary to soak the cigars in honey syrup while warm?

Soaking the cigars warm helps them absorb the honey syrup better, ensuring a moist, flavorful center. Allowing them to cool before dipping will result in less syrup absorption.

Moroccan Honey Almond Cigars Recipe

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Moroccan Honey Almond Cigars are delicate, crisp pastries filled with a fragrant blend of ground almonds, sugar, and cinnamon. Wrapped in a buttery dough and baked to golden perfection, these treats are then soaked in a luscious honey syrup infused with lemon and orange blossom water, offering a perfect balance of sweetness and aromatic flavors. Ideal for festive occasions or as a charming dessert, these cigars showcase the rich culinary heritage of Moroccan sweets.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: Approximately 20 cigars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the 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

For the Filling

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

For the Syrup

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

Instructions

1. Prepare the dough: In a large bowl, combine the flour and salt. Gradually add the melted 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 and let it rest for 30 minutes to relax the gluten and improve texture.
2. Make the filling: While the dough rests, mix together the finely ground almonds, granulated sugar, ground cinnamon, and orange blossom water in a separate bowl until the filling is well combined and fragrant.
3. Prepare the syrup: In a small saucepan, combine 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 meld the flavors, then remove from heat and cool to room temperature.
4. Shape the cigars: Roll out the rested dough thinly on a lightly floured surface. Cut the dough into rectangles approximately 3 by 5 inches in size. Place about one tablespoon of almond filling at one end of each rectangle, then roll tightly into a cigar shape, pressing the edges well to seal and prevent filling from leaking.
5. Bake the pastries: Preheat the oven to 350°F (175°C). Arrange the rolled cigars on a baking sheet lined with parchment paper. Bake for 18 to 20 minutes, or until they turn golden brown and crisp.
6. Soak in honey syrup: Right after removing from the oven, dip each warm cigar into the cooled honey syrup, allowing it to soak for a few minutes to fully absorb the syrup.
7. Drain and garnish: Remove the soaked cigars from the syrup and place them on a wire rack to drain excess syrup. Optionally, garnish with chopped almonds and a light sprinkle of cinnamon to enhance flavor and presentation.

Notes

• Using rose water instead of plain water in the dough adds a traditional fragrant touch that complements the almond filling.
• Make sure to soak the cigars immediately after baking while they are still warm to ensure maximum absorption of the honey syrup.
• For a crunchier texture, you can toast the almonds lightly before grinding.
• Store leftovers in an airtight container; soaked cigars are best enjoyed within 2 days for optimal freshness.
• If orange blossom water is unavailable, a few drops of vanilla extract can be used as a substitute, though it will alter the traditional flavor.

Keywords: Moroccan dessert, almond cigars, honey syrup pastries, traditional Moroccan sweets, cinnamon pastries, honey soaked pastries, festive desserts