Almond Cigars

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Hey, hey! 4th Fiesta Friday. Angie is a wonderful hostess, I’m delighted to go with my Petite Paniere full of surprises. Today, something sweet and full of flavor to share with you.

Almond Cigars  are made with a dough called Diouls sheets or Brick sheets. It’s made with fine semolina a pinch of salt and spread with water. This pastry sheet is very popular in Algeria and in North Africa as an savory or as a sweet dessert. They are sold flat and round and they dry out very quickly, leave them in a clean kitchen towel and they cook perfectly in the oven.

Nowadays, only a few people make it at home (it’s a very a long process), however they are available in most stores (ready made). Note, this is not Filo (sheet) Dough!

Serves 10

Ingredient:

  • 10 leaves of Diouls (or 5 Filo dough cut in half)
  • 250g ground almond
  • 100g of white granulated sugar
  • 1 teaspoon of cinnamon
  • 1 tablespoon of orange water blossom (or more)
  • Sunflower oil for frying
  • Honey

Procedure:

  1. In a large bowl, add the ground almond and the sugar.
  2. Mix with a fork.
  3. Add the cinnamon and mix.
  4. Pour slowly the orange water blossom until the dough becomes assembled, like almond paste and set aside.

For a cigar shape:

  1. Take one sheet and add a little of the stuffing  (a small roll of 10 centimeters) with a teaspoon at 3 centimeters of the edge of the sheet.
  2. Fold the edges of the sheet (right and then left).
  3. Fold the stuffing edge and roll slowly, you have a cigar shape.
  4. Proceed the same way for the rest of your Diouls sheet.
  5. In a cooking pan add a little of sunflower oil on a medium heat.
  6. Cook the cigars until they become golden color.
  7. Remove from the heat and drain it into a colander, set aside for 15 minutes.
  8. In a small cooking pot, add the honey (I choose a honey orange blossom for this recipe).
  9. Cook on a low heat.
  10. When the honey is warm, deep the cigar, one by one into the honey.
  11. Remove from the pan and put them into a serving dish.

Serve Almond Cigars with a hot North African mint tea. The smell of the fresh mint, the honey, the orange flower blossom and this delicatessen are sweet and invite you to relax.

Bon Appetit.

PS: They come in different shapes, cigars like today, triangle or round like a snail. For this recipe you can use Filo dough, I suggest you to cut in half the filo sheet, it will be easier for working because Filo dough are much bigger than Dioul dough.

46 thoughts on “Almond Cigars

  1. Pingback: Fiesta Friday #4 | The Novice Gardener

  2. Wow, Linda, what are these extremely interesting and delectable creation? Never seen or heard anything like it before! Oh, I wish our virtual party had a teleport so I can taste one of these! Sounds so scrumptious and heavenly with orange blossom water? You need to open a bakery right here in my town. I’ll be the first in line! 🙂

    • Thanks Angie 🙂 Your wish is my command, starting tomorrow I’ll send you everyday a basket of sweets 🙂 They are very easy to prepare (a lazy mum like myself adores simple recipes…). You’re a lovely hostess xo

  3. I hate to sound like Angie’s echo, but I’ve never heard of this either! Your almond cigars sounds absolutely scrumptious! I’ll have to research if Diouls sheets are available in my area, as I’d love to try this out…now 🙂

    • I agree with you Fae, we really love these little delicatessen at home and the smell of the orange water blossom spread throughout the house. Yes, it tastes like baklava but Algerian baklava is different (the dough is prepared with pasta machine). Next time I will post baklava. Have a nice week 🙂

  4. oh my gosh! These look absolutely gorgeous and the presentation was lovely too! Incidentally I had just seen something similar in a North African cooking book that I was planning to make soon. I will have to try with filo dough though not sure where I can find Douls…

  5. Mon pêché mignon !! C’était une des spécialités de ma maman ( Allah yarhamha) mais elle faisait la pâte elle-même .Bien sûr avec dioul c’est très bon aussi et surtout c’est vite fait ,mais il faut consommer de suite,pour les soirées ramadanesques !!
    Je mettrais la recette un jour sur A C .

    • Je vois que je ne suis pas la seule a aimer ces douceurs. Il est revolu le temps ou l’on faisait tout a la main (Allah yarham ta maman). On essaye de garder les coutumes quand meme, c’est le plus important. Bisous 🙂

  6. Hi! Found your blog through FF 🙂
    Almond cigars look so delicious! Beautiful photos! I have filo sheets, so I’ll try to make cigars, hope will be not much difference?

  7. Tu m’as mis l’eau a la bouche Linda, tes belles photos sont dignes d’y figurer dans un beau livre de cuisine pro…

  8. Pingback: Almond and Date Pastries | Indu's International Kitchen

  9. I shouldn’t visit your blog when I haven’t had my breakfast Linda…j’ai faim!! et tes photos sont trop belles and enchanting! bravo bravo!

  10. Pingback: La Petite Panière: Khobz El Bey | feasting with friends

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