Description

This elegant pastry features delicate layers of phyllo dough, expertly rolled around a whole almond, then baked to a golden crisp. Each cigar is generously coated in a fragrant honey syrup, infusing it with a sweet, aromatic flavor. A sprinkle of chopped almonds adds a delightful textural contrast and nutty finish. The result is a harmonious balance of crisp pastry, rich nuttiness, and a luscious, sweet glaze.

Ingredients

Scale

1 lb phyllo dough, thawed
1 cup unsalted butter, melted and clarified
1 cup whole blanched almonds
1/2 cup chopped blanched almonds, for garnish
For the Honey Syrup:
1 cup granulated sugar
1/2 cup water
1/2 cup honey
1 tablespoon fresh lemon juice
1 cinnamon stick (optional)
1 teaspoon orange blossom water (optional)

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Instructions

**Prepare the Honey Syrup:** In a medium saucepan, combine sugar, water, honey, lemon juice, and cinnamon stick (if using). Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat, stir in orange blossom water (if using), and let cool completely. Remove cinnamon stick before use.
**Preheat Oven:** Preheat your oven to 350°F (175°C). Lightly grease a large baking sheet.
**Prepare Phyllo:** Carefully unroll the phyllo dough. Keep the unused sheets covered with a damp cloth to prevent them from drying out and becoming brittle.
**Assemble Pastries:** Take one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush with butter. Repeat with a third sheet, so you have three layers. Cut the stacked phyllo lengthwise into 3-4 strips, each about 2-3 inches wide.
Place a whole blanched almond at one end of a phyllo strip. Fold the corner over the almond, then roll tightly into a cigar shape. Brush the outside of the rolled pastry with more melted butter.
Arrange the rolled pastries seam-side down on the prepared baking sheet. Repeat with the remaining phyllo and almonds.
**Bake:** Bake for 20-25 minutes, or until golden brown and crisp.
**Syrup Application:** Immediately upon removing the hot pastries from the oven, pour the cooled honey syrup evenly over them. The hot pastries will absorb the cool syrup.
**Garnish and Serve:** Allow the pastries to soak for at least 30 minutes. Garnish with chopped blanched almonds before serving.

Notes

Keep phyllo dough covered with a damp cloth while working to prevent it from drying and becoming brittle.

Ensure the syrup is completely cool and the pastries are hot when combined for optimal absorption and crispness.

For a less sweet pastry, reduce the amount of honey or sugar in the syrup.

Store leftover pastries in an airtight container at room temperature for up to 3 days.

Prep Time: 40 minutes
Cook Time: 25 minutes

Nutrition

Calories: 220
Fat: 12g
Carbohydrates: 35g
Protein: 4g