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A plate of Moroccan honey and almond cigars made with golden crispy phyllo pastry, drizzled with honey and dusted with powdered sugar, topped with chopped pistachios, stacked on a white plate with scattered pistachios around them.

Moroccan Honey and Almond Cigars

A traditional, elegant Moroccan pastry featuring a sweet, aromatic almond paste rolled tightly in crispy phyllo dough and soaked in warm honey.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 16 cigars
Course: Dessert
Cuisine: Moroccan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Blanched almonds Finely ground
  • ½ cup Powdered sugar Sifted
  • 1 tablespoon Orange blossom water For authentic flavor
  • ½ teaspoon Ground cinnamon For warmth
  • 1 package Phyllo dough Thawed
  • ½ cup Unsalted butter Melted
  • 1 cup Honey Gently warmed
  • 2 tablespoon Pistachios Crushed, for garnish

Equipment

  • 1 Food processor To grind almonds
  • 1 Pastry brush For applying butter
  • 1 Damp Kitchen Towel To protect the dough

Method
 

  1. Pulse the almonds, powdered sugar, cinnamon, orange blossom water, and 1 tablespoon melted butter in a food processor until a paste forms.
  2. Roll the almond paste into 16 small, finger-length logs.
  3. Lay out a sheet of phyllo, brush with melted butter, fold in half lengthwise, and brush with butter again.
  4. Place an almond log at the bottom edge, fold the sides in, and roll tightly into a cigar shape.
  5. Bake on a parchment-lined sheet at 350°F for 15-20 minutes until golden and crisp.
  6. Immediately transfer the hot baked cigars into warm honey for 2 minutes, then drain on a wire rack and sprinkle with pistachios.

Notes

Keep your unrolled phyllo dough covered with a slightly damp kitchen towel at all times to prevent it from drying out and cracking while you work.