Ingredients
Check off ingredients as you go
Makes about 30 cigars
For the filling
- 250 g (2½ cups) almond flour
- 150 g (1¼ cups) powdered sugar (icing sugar)
- 2 Tbsp orange blossom water
- 1 whole large egg
- 2-3 drops bitter almond extract
- a few crushed pistachios (optional)
- Brik pastry sheets (or spring roll wrappers)
- Neutral oil (for frying)
For the honey syrup
- 4 Tbsp runny honey
- 3/4 plastic cup (150 ml / ⅔ cup) water
- 5 Tbsp sugar (light brown for me)
- zest of 1 lemon
In a large bowl, mix the filling ingredients to form a marzipan-like paste. The mixture should be soft and easy to handle.
Cut the brik sheets in half (or in 4, depending on the size of your sheets). Place the filling, fold in the sides and roll.
Fry the cigars in a shallow layer of oil (they should only be half submerged) just until golden, drain them, then dip them in the honey syrup, which you will have made in a saucepan while the cigars were frying, and gently set them on a serving plate.
Tips and variations
- Some people use only egg white to make the almond paste. I have tried both and couldn’t tell any difference, so now I use the whole egg, which saves having a leftover yolk.
- If your honey syrup gets too thick, add a little water. If it’s too thin, add a little sugar.
- Honey cigars freeze well; just dip them again in honey syrup shortly before serving.
If you love honey pastries, you should adore Debla (fazuelos) or yoyos.