Flavors Worth Savoring
Almond Cigar Pastry – Moroccan Almond Briouats
Servings
20
servingsPrep time
30
minutesCooking time
1
hourCalories
150/un
kcalAlmond cigar pastries, also known as briouats, are traditional Moroccan sweets. These delicious pastries are made with thin layers of warqa (similar to phyllo dough) filled with a sweet almond paste and rolled into cigar shapes. After frying, they’re soaked in honey and infused with orange blossom water, creating a crispy, sweet, and fragrant treat. These pastries are typically served during celebrations, holidays like Ramadan, or as a dessert alongside Moroccan mint tea.
Ingredients
For the Almond Filling:
2 cups blanched almonds
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted
2 tablespoons orange blossom water
Zest of 1 lemon (optional)For the Pastry:
10-12 sheets of warqa or phyllo dough
1/2 cup melted butter (for brushing the pastry)
1 egg yolk (for sealing the pastry)For Frying and Coating:
Vegetable oil (for frying)
1 cup honey
2 tablespoons orange blossom water
Sesame seeds or slivered almonds (optional, for garnish)
Directions
- 1. Prepare the Almond Filling:
Blanch the almonds by boiling them for 1-2 minutes and then removing their skins. Grind the almonds in a food processor until finely ground.
In a large bowl, combine the ground almonds, powdered sugar, cinnamon, melted butter, orange blossom water, and lemon zest (if using). Mix well until the mixture forms a smooth, sticky paste. Shape the almond paste into small, thin logs (about 3 inches long). Set aside. - 2. Prepare the Pastry:
Cut the warqa or phyllo sheets into long, narrow strips (about 3-4 inches wide).
Place one almond log at the end of each pastry strip. Roll the pastry around the almond log tightly to form a cigar shape.
Brush the edge of the pastry strip with egg yolk to seal it and keep the roll closed. Repeat this process with the remaining almond logs and pastry. - 3. Fry the Pastries:
Heat vegetable oil in a deep frying pan over medium heat. The oil should be hot but not smoking (around 350°F or 175°C).
Fry the almond cigars in batches, turning occasionally until golden brown and crispy, about 3-4 minutes. Remove them with a slotted spoon and drain on paper towels. - 4. Coat with Honey:
In a small saucepan, warm the honey with the orange blossom water over low heat until it is thin and fragrant.
Dip the fried almond cigars into the warm honey, ensuring they are fully coated.
Transfer the honey-coated cigars to a wire rack to set, and sprinkle with sesame seeds or slivered almonds for garnish if desired. - Serving Suggestions:
Almond cigars are best enjoyed warm or at room temperature, served with Moroccan mint tea. They can also be included in a spread of Moroccan sweets like chebakia or ghriba. 
Notes
- Tips:
Phyllo Dough: If you are using phyllo dough, keep the sheets covered with a damp towel while working to prevent them from drying out.
Alternative Baking Method: If you prefer to bake instead of fry, brush the cigars with butter and bake at 350°F (175°C) for 15-20 minutes or until golden and crispy.
