Description
Irresistible Moroccan Almond Cigars
Ingredients
Scale
- 1 cup ground almonds (almond meal)
- 1/2 cup powdered (confectioners’) sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup melted butter
- 1 package filo (phyllo) pastry
- 1 cup honey
- 1/4 cup water
- Sesame seeds (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
- In a bowl, combine ground almonds, powdered sugar, cinnamon, nutmeg, and melted butter. Mix until it forms a soft, slightly sticky almond paste.
- Unroll the filo and keep it covered with a slightly damp towel. Cut sheets into 3–4 inch wide strips (lengthwise).
- Place about a teaspoon of almond paste at one end of a filo strip. Fold and roll tightly into a cigar, brushing the final edge with melted butter to seal.
- Transfer to the prepared baking sheet and repeat until all filling is used.
- Bake for 15–20 minutes or until the cigars are deeply golden and crisp.
- In a small saucepan, combine honey and water. Warm gently over low heat until fluid.
- After baking, transfer cigars to the warm honey syrup for about 1–2 minutes, then arrange on a serving tray and sprinkle with toasted sesame seeds.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cigar
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg