Moroccan Pastries
Delicious Moroccan pastries made with flaky phyllo pastry and a sweet almond filling, perfect for special occasions or as a sweet treat.
Ingredients
For the almond filling
- 1 cup almonds, finely ground Use blanched or unblanched almonds.
- 1/2 cup honey Can reduce if you prefer less sweetness.
- 1/2 teaspoon cinnamon Can add nutmeg or cardamom for flavor variations.
For the pastry
- 1 package phyllo pastry sheets Keep covered with a damp towel while working.
- 1/4 cup unsalted butter, melted Essential for creating flaky layers; brush generously.
- powdered sugar for dusting Use as desired for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the ground almonds, honey, and cinnamon until well combined.
- Lay out a sheet of phyllo pastry and brush it with melted butter. Place another sheet on top and brush with butter again.
- Spoon a small amount of the almond mixture onto one edge of the pastry and roll tightly to form a cigar shape.
Baking
- Place the cigars on a baking sheet lined with parchment paper and brush the tops with butter.
- Bake in the preheated oven for 15-20 minutes or until golden brown.
Serving
- Remove from the oven and let cool slightly. Dust with powdered sugar before serving.
Notes
To keep the pastries fresh, let them cool completely after baking and store in an airtight container at room temperature for 3 to 5 days. For longer storage, freeze tightly wrapped for up to 3 months.