Introduction
Hi, I’m Lina! I’m all about sweet treats that bring warmth and joy without taking hours in the kitchen. Whether it’s my Christmas Cookie Cheesecake for Holidays or Banana Chocolate Chip Cookies, I love desserts that fill the house with cozy aromas and make everyone smile.
These Moroccan Honey Almond Cigars are one of my all-time favorites, crispy pastry rolls filled with ground almonds, cinnamon, and orange blossom honey. They’re simple to make, absolutely beautiful, and taste just like the sweets served during Moroccan tea time.
If you love baklava or nutty honey desserts, you’re going to fall head over heels for this one.
Why You’ll Love This Recipe
- Crispy on the outside, chewy and nutty inside
- Naturally sweetened with real honey, no syrups or shortcuts
- Freezer-friendly for make-ahead prep
- Beautiful for holidays, Eid, or gifting
- Filled with the comforting aroma of cinnamon and orange blossom water
- A fun twist on classic baklava that’s easier to roll and bake
- Pairs perfectly with tea or coffee
Ingredients Breakdown
Phyllo Pastry (or Warqa Sheets)
Paper-thin dough that bakes up golden and flaky. Keep it covered with a damp towel so it doesn’t dry out.
Ground Almonds
The star of the filling, toasty, nutty, and rich. You can use blanched or skin-on almonds.
Honey
Adds natural sweetness and sticky shine. Moroccan recipes traditionally use warm honey infused with orange blossom water.
Butter
Melted butter brushed between the pastry layers makes everything crisp and golden.
Cinnamon & Sugar
For that classic warm sweetness.
Orange Blossom Water
A touch of floral aroma that elevates the entire dessert, use sparingly!
Sesame Seeds (Optional)
Sprinkle over the top for a toasty finish and authentic look.
Step-by-Step Cooking Guide
1. Prepare the Almond Filling
- Mix ground almonds, sugar, cinnamon, and a few spoonfuls of melted butter.
- Add a drizzle of orange blossom water, just enough to form a soft paste.
2. Set Up the Phyllo Sheets
- Lay one sheet flat, brush lightly with melted butter, then place another sheet on top.
- Cut into strips about 3 inches wide.
3. Shape the Cigars
- Place a spoonful of almond filling near one end of the strip.
- Fold in the sides and roll tightly like a cigar.
- Brush the seam with butter to seal.
4. Bake Until Golden
- Place the rolls on a parchment-lined tray and bake at 350°F (175°C) for 15–20 minutes, until crisp and golden brown.
5. Coat in Warm Honey
- Heat honey with a touch of orange blossom water.
- Dip each hot roll into the warm honey syrup, then transfer to a wire rack to cool.
6. Garnish
- Sprinkle with crushed almonds or sesame seeds for a finishing touch.
Tips, Variations & Add-Ons
- Nut swaps: Try pistachios or walnuts instead of almonds.
- Flavor twist: Add a bit of orange zest to the filling for a citrusy note.
- No-bake version: Pan-fry the cigars in butter until crisp and golden, then dip in honey.
- Make-ahead: Freeze unbaked cigars and bake straight from frozen when needed.
- Gift idea: Stack in decorative tins lined with parchment, perfect for holidays.
Serving Suggestions
These golden honey cigars are delicious on their own, but even better alongside other cozy recipes from SoolFood:
- Serve with Creamy Cheddar Potato Chowder for a comforting dinner followed by something sweet.
- Pair with a slice of Christmas Cookie Cheesecake for Holidays on festive dessert tables.
- Add them to a tea spread with Banana Chocolate Chip Cookies for an easy, homemade treat.
- Or enjoy after Cheesy Chicken Potato Casserole for the ultimate comfort meal.
Storage & Reheating
- Room Temp: Store in an airtight container for up to 5 days.
- Fridge: Keep in a sealed box for 1 week; re-crisp in the oven for 5 minutes.
- Freezer: Freeze unbaked cigars and bake directly when needed.
Helpful FAQs
1. Can I use puff pastry instead of phyllo?
Yes, it won’t be quite as delicate, but it’ll still be flaky and buttery.
2. How do I stop them from getting soggy?
Always let the cigars cool completely before sealing them in a container.
3. Can I make these vegan?
Use melted coconut oil instead of butter, and agave syrup instead of honey.
4. Can I serve them cold?
Yes! They’re delicious at room temperature with tea or coffee.
Moroccan Honey Almond Cigars – Crispy, Sweet, and Easy to Make
- Total Time: 40 mins
- Yield: 24 cigars
- Diet: Vegetarian
Description
Crispy golden Moroccan honey almond cigars filled with sweet almond paste and coated in fragrant orange blossom honey.
Ingredients
1 package phyllo pastry (or Moroccan warqa sheets)
2 cups ground almonds
1/2 cup sugar
1 tsp cinnamon
1/4 cup melted butter (plus extra for brushing)
2 tbsp orange blossom water
3/4 cup honey
2 tbsp sesame seeds (optional)
1 tsp orange zest (optional)
Instructions
1. Mix ground almonds, sugar, cinnamon, and melted butter to form a paste. Add orange blossom water and stir until combined.
2. Lay one sheet of phyllo pastry flat and brush lightly with melted butter. Place another sheet on top.
3. Cut into strips about 3 inches wide.
4. Place a spoonful of almond filling near one end, fold in the sides, and roll tightly like a cigar. Brush the seam with butter to seal.
5. Place rolls on a parchment-lined tray and bake at 350°F (175°C) for 15–20 minutes until golden brown.
6. Warm honey with a splash of orange blossom water.
7. Dip each hot cigar into the warm honey syrup, then place on a rack to cool.
8. Sprinkle with sesame seeds or crushed almonds before serving.
Notes
Make ahead: Freeze unbaked cigars and bake straight from frozen when needed.
Substitute pistachios or walnuts for a flavor twist.
For a vegan version, use coconut oil and agave syrup instead of butter and honey.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: Moroccan
Conclusion
There’s something magical about these Moroccan Honey Almond Cigars. The crunch, the floral honey, the nutty filling, it all comes together into a dessert that feels special yet wonderfully homey. Whether you’re serving them for Eid, Christmas, or a quiet afternoon tea, they’re sure to fill your kitchen with the smell of love and cinnamon.