Ingredients
- Phyllo dough sheets: 1 package (about 16 ounces)
- Almonds, blanched and ground: 1 1/2 cups
- Powdered sugar: 1/2 cup
- Orange blossom water: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Unsalted butter, melted: 1/2 cup
- Vegetable oil, for frying: 2 cups
- Honey: 1/2 cup
Instructions
- Step 1: In a bowl, combine the ground almonds, powdered sugar, orange blossom water, and cinnamon. Mix well until a paste forms.
- Step 2: Lay one sheet of phyllo dough on a clean, dry surface. Brush lightly with melted butter. Cut the phyllo sheet lengthwise into 3-inch wide strips.
- Step 3: Place a tablespoon of the almond mixture at one end of a phyllo strip. Fold the sides of the phyllo over the filling and roll it tightly into a cigar shape. Brush the end with melted butter to seal.
- Step 4: Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully fry the almond cigars in batches until golden brown, about 2-3 minutes per side.
- Step 5: Remove the cigars from the oil and place them on a wire rack to drain excess oil. While still warm, dip the cigars in honey, coating them evenly.
Notes
- Store cooled cigars in an airtight container at room temperature for up to 3 days to maintain their crispness.
- Reheat cigars in a preheated 300°F (150°C) oven for a few minutes to restore their warmth and crunch.
- Serve these Moroccan Honey and Almond Cigars with a dollop of sweetened yogurt or a scoop of vanilla ice cream for a delightful contrast in flavors.
- Chef's tip: Prevent soggy cigars by ensuring the oil is at the correct temperature and avoid overcrowding the pan during frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American