Honey & Almond Cigars

After years of buying them already made, I attempted to make my very own crispy, honey cigars. To facilitate my endeavor, I bought a fryer. I’ve been deep-frying way too many things since, but I digress. This oriental delicacy takes a long time to make (around 1h30 from start to finish), but it’s worth every single minute.

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I’ve always found oriental desserts a tad bit too sweet, so I lessened the sugar content in the stuffing and made a honey syrup instead of using pure honey. The result is PERFECT!

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Makes 24

For the almond stuffing

250 g almond meal

40 g icing sugar

1 egg white

40 g vegetable oil

water

 

  1. Mix all ingredients except the water.
  2. Gradually add 1tbsp of water at a time so that the mixture forms a dry paste (like play dough). See picture below.

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  1. With clean hands, roll out long ovals and set on a plate.

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For the shell

Phyllo dough (1 pack should be enough to make 24 cigars)

Water

Vegetable oil

 

  1. Place your phyllo dough on a clean surface and divide in 4 if dealing with rounds. Cut into long triangles if dealing with rectangular sheets. Keep the sheets you’re not working with covered underneath a kitchen towel. The thin dough dries out extremely quickly.
  2. Place one of the oval almond mixtures on the large top of the triangles.
  3. Moisten the edges of the dough with water (use a brush if possible so you don’t need to dry your hands after each rolling).
  4. Roll like the pictures below. You begin by folding the larger edges horizontally then rolling it out vertically.

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  1. Place on a plate lined with parchment paper so that it doesn’t stick.
  2. Repeat for all 24.
  3. Line a baking sheet with disposable towel paper.
  4. Heat oil in a fryer or in a large saucepan and fry the cigars (5 at a time is best so that you don’t overcrowd your pan), until golden brown.
  5. Let cool on towel paper so that it absorbs some of the oil.

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For the honey syrup

1 cup liquid honey

½ cup water

2 tbsp orange blossom water (optional)

 

  1. In a saucepan, heat the honey, water and orange blossom water. If you do not use the orange blossom water, add 2 tbsp of normal water.
  2. Simmer for about five minutes.
  3. Line a baking sheet with parchment paper.
  4. In batches, carefully drop each fried cigar into the mixture and roll it around until well-covered.
  5. With kitchen tongs, scoop it out and place it on the parchment paper to come to room temperature.

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Comments

  1. Looks delicious

  2. Very Yummy! I served them with ice cream and a orange caramel sauce!

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