Cigares au Miel (Honey Almond Cigars)

Ingredients

Filling

• 300 g ground almonds
• 150 g icing sugar
• 60 g unsalted butter (melted)
• 1 teaspoon ground cinnamon
• 2 tablespoons orange-flower water
• 1 tablespoon water (only if needed to bind)

Pastry

• 24 sheets warka (or filo pastry, cut to 12 × 10 cm strips)
• 1 egg (large, beaten, for sealing)

Frying

• 600 ml neutral oil

Honey glaze

• 300 g clear honey
• 2 tablespoons water
• 1 tablespoon orange-flower water
• ½ teaspoon ground cinnamon (optional)

To finish

• 2 tablespoons toasted sesame seeds

Method

Stage 1 - Almond paste

1. In a wide bowl (or food processor), combine the ground almonds, icing sugar, cinnamon, melted butter and orange-flower water.
2. Mix or pulse until the mixture comes together as a pliable paste.
3. Add 1 tablespoon water if too dry (it shouldn't be sticky-wet; just clumpable).
4. Cover; rest 10 minutes.

Stage 2 - Shape

1. Divide the paste into 24 walnut-sized portions (~22 g each).
2. Roll each between palms into a thin cylinder about 10 cm long and 1 ½ cm thick.

Stage 3 - Wrap

1. Take a warka strip; lay flat.
2. Place a paste cylinder along the long edge.
3. Roll up tightly into a long thin cigar.
4. Brush the seam with egg-wash; press to seal.
5. Place seam-down on a tray; repeat for the rest.

Stage 4 - Honey glaze

1. While the cigars rest, gently warm the honey, water, orange-flower water and cinnamon in a wide shallow pan until just liquid (not boiling).
2. Keep warm but not hot.

Stage 5 - Fry

1. Heat the oil to 170°C.
2. Lower 6 cigars at a time; fry 2 minutes, turning, until deep gold.
3. Lift directly into the warm honey glaze.

Stage 6 - Glaze

1. Roll the hot cigars in the honey for 20-30 seconds to coat.
2. Lift onto a wire rack with tongs; let excess drip.
3. Sprinkle with toasted sesame seeds while sticky.
4. Cool completely.