Ingredients
- Phyllo dough sheets: 1 package (about 1 pound)
- Almonds, blanched and ground: 1 1/2 cups
- Powdered sugar: 1/2 cup
- Orange blossom water: 2 tablespoons
- Cinnamon: 1 teaspoon
- Melted unsalted butter: 1/2 cup
- Honey: 1/2 cup
- Vegetable oil, for frying: as needed
Instructions
- Step 1: Combine the ground almonds, powdered sugar, orange blossom water, and cinnamon in a bowl. Mix well until a slightly damp, paste-like mixture forms.
- Step 2: Lay one sheet of phyllo dough on a clean surface, keeping the remaining sheets covered with a damp towel to prevent them from drying out. Brush the phyllo sheet lightly with melted butter.
- Step 3: Cut the buttered phyllo sheet lengthwise into strips about 2 inches wide. Place a small amount (about 1 tablespoon) of the almond mixture along one short edge of each strip.
- Step 4: Fold the sides of the phyllo strip over the almond filling to enclose it. Then, roll the strip tightly from the filled end to the other end, forming a cigar shape. Brush the seam with a little melted butter to seal it.
- Step 5: Heat vegetable oil in a deep frying pan or pot over medium heat. Fry the almond cigars in batches until golden brown and crispy, turning occasionally to ensure even cooking.
- Step 6: Immediately after frying, dip the hot cigars into the honey, ensuring they are well coated. Remove them and place them on a wire rack to drain excess honey. Let cool completely before serving.
Notes
- Store cooled cigars in an airtight container at room temperature to maintain their crispness.
- Reheat the cigars in a low oven (around 300°F) for a few minutes to restore some of their warmth and crunch.
- Serve these delightful cigars with a cup of strong mint tea for a truly authentic Moroccan experience.
- For easier rolling, ensure the almond mixture is just damp enough to hold together, adding a tiny bit more orange blossom water if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American