These Moroccan Honey Almond Cigars, known as Briwat Blouz, are a golden, flaky delight wrapped around a sweet almond filling and soaked in fragrant honey.
Each bite is crisp on the outside and tender inside, rich with cinnamon, orange blossom, and buttery sweetness. Traditionally served during Ramadan and special gatherings, they’re a perfect treat with mint tea or after-dinner coffee.
Table of Contents
Why You’ll Love This Moroccan Honey Almond Cigars
- Authentic Moroccan flavor: Almonds, honey, and orange blossom create a classic Maghrebi taste.
- Crispy and golden: The delicate dough bakes or fries to perfection.
- Naturally sweetened: Honey syrup gives a glossy finish without being too heavy.
- Perfect for gatherings: Make-ahead friendly and ideal for festive occasions.
- Delightfully aromatic: Cinnamon, butter, and rose water fill your kitchen with warmth.
If you love almond-based sweets, you’ll adore my Pistachio Honey Bites — they share that same nutty sweetness in a simpler form.
Ingredients You’ll Need for Moroccan Honey Almond Cigars
For the Dough
- 2½ cups all-purpose flour
- ½ cup unsalted butter, melted
- ¼ cup water (or rose water for added fragrance)
- ⅛ teaspoon salt
For the Filling
- 2 cups blanched almonds, finely ground
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon orange blossom water
For the Syrup
- 1½ cups honey
- ½ cup water
- 1 tablespoon lemon juice
Step-by-Step Instructions
- Prepare the dough: Combine flour and salt in a bowl. Add melted butter and mix with your hands until crumbly. Gradually add water (or rose water) until a smooth, pliable dough forms. Cover and rest for 20 minutes.
- Make the filling: In another bowl, mix ground almonds, sugar, cinnamon, and orange blossom water until well combined. The texture should resemble a soft paste.
- Shape the cigars: Roll the dough into thin rectangles (about 5×3 inches). Place a small log of filling near one edge and roll tightly into a cigar shape, sealing the ends with a dab of water.
- Cook the cigars: Fry in medium-hot oil until golden brown, or bake at 350°F (175°C) for 20 minutes until crisp.
- Prepare the syrup: In a saucepan, combine honey, water, and lemon juice. Heat gently until smooth and fragrant.
- Soak and serve: Dip warm cigars in hot syrup for 1–2 minutes, then remove and let cool on parchment.
(Jake’s Tip: Don’t overfry — the goal is a light golden color for the perfect crunch without bitterness.)
Expert Tips for Success
- Use blanched almonds for a smoother filling texture.
- Chill the dough briefly if it becomes too soft to handle.
- Add orange zest for extra fragrance.
- Reheat honey syrup if it thickens while dipping.
- Store in layers with parchment to keep them crisp.
Love North African desserts? Try my Persian Date Cake — it shares the same fragrant sweetness and rustic charm.
Serving Suggestions
- Serve with Moroccan mint tea for an authentic pairing.
- Drizzle extra honey before serving for a glossy finish.
- Sprinkle sesame seeds or crushed pistachios for garnish.
- Pair with Fruitcake Shortbread Cookies for a diverse dessert platter.
Storage Tips
- Room temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keeps fresh for 2 weeks; reheat slightly before serving.
- Freezer: Freeze uncooked cigars for up to 3 months. Fry or bake directly from frozen.
Nutrition (Per Piece – Approx. 20 cigars)
- Calories: 180
- Protein: 3g
- Carbohydrates: 22g
- Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 20mg
- Fiber: 1g
- Sugar: 15g
- Calcium: 25mg
- Iron: 0.5mg
Frequently Asked Questions
Can I use store-bought pastry dough?
Yes — phyllo dough works beautifully if you brush with butter between layers.
What’s the best nut substitute for almonds?
Pistachios or walnuts both work well for a unique twist.
Can I make them less sweet?
Yes, reduce honey syrup dipping time to 30 seconds.
Final Thoughts
Moroccan Honey Almond Cigars bring a taste of North African tradition to your kitchen — golden, aromatic, and full of texture. Whether for holidays, Ramadan, or afternoon tea, these pastries are a true symbol of sweetness and hospitality.
- Crispy golden dough.
- Spiced almond filling.
- A honeyed finish that melts in your mouth.
For another indulgent dessert with nutty notes, try my Pistachio Blackberry Cheesecake — the perfect creamy complement to these crisp pastries.
Moroccan Honey Almond Cigars (Briwat Blouz)
Ingredients
Equipment
Method
- In a bowl, combine flour and salt. Add melted butter and mix until crumbly. Gradually add water or rose water to form a smooth, pliable dough. Cover and rest for 20 minutes.
- In a separate bowl, mix ground almonds, sugar, cinnamon, and orange blossom water until a soft paste forms.
- Roll dough into thin 5×3 inch rectangles. Place almond filling near one edge and roll tightly into cigar shapes, sealing edges with water.
- Fry cigars in medium-hot oil until golden, or bake at 350°F (175°C) for 20 minutes until crisp.
- In a saucepan, heat honey, water, and lemon juice until smooth and warm. Dip cigars in syrup for 1–2 minutes, then place on parchment to cool.
Nutrition
Notes
- Use rose water or orange blossom water for aromatic depth.
- Phyllo dough may be used as a shortcut.
- Chill dough if too soft to handle. Do not overfry — aim for golden, not brown.
