Moroccan Apricot and Pistachio Cigars

Name: Moroccan Apricot and Pistachio Cigars
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: Moroccan
Ingredients: 6 sheets phyllo sheets, thawed if frozen; ¾ cup (90 g) dried apricots, lightly packed, finely chopped; ½ cup (60 g) roasted unsalted pistachios, finely chopped; 1 tablespoon (15 ml) orange flower water; ¼ teaspoon (½ g) ground cinnamon; ⅛ teaspoon (½ g) fine sea salt; 4 tablespoons (57 g) unsalted butter, melted; 3 tablespoons (60 ml) honey

From the MyKitchenBank Kitchen

Delicate phyllo pastry rolled around a warm filling of chopped dried apricots, roasted pistachios, and a hint of orange flower water. Baked until golden and crisp, then brushed with honey while still warm for a subtle glaze. These elegant pastries are aromatic and slightly sweet, with contrasting textures—the crunch of the pastry against the soft, chewy filling. Perfect as a dessert or served with tea or coffee.

Prep: 25 min
Cook: 20 min
Total: 45 min
Makes: 12 cigars

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Remove phyllo sheets from the refrigerator and let them rest at room temperature for 10 minutes before opening the package
Chop pistachios and apricots before beginning assembly to work quickly with the delicate phyllo

1
Combine filling
- In a small bowl, mix the chopped apricots, chopped pistachios, orange flower water, ground cinnamon, and sea salt until evenly combined.
- The mixture should be fragrant and slightly moist from the orange flower water.
- Set aside.
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Ready when: filling is evenly mixed and fragrant
Tip: Mix the filling while phyllo comes to room temperature—this saves time during assembly.
2
Prepare phyllo work station
- Place a sheet of phyllo on a clean, dry work surface.
- Lightly brush the entire surface with melted butter using a pastry brush.
- Work quickly and gently so the delicate phyllo doesn't tear.
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Ready when: phyllo is evenly coated with a thin layer of butter
Tip: Keep remaining phyllo sheets covered with a damp kitchen towel to prevent them from drying out.
3
Shape first cigar
- Spoon about 2 tablespoons of the filling mixture along the long edge of the buttered phyllo sheet, leaving about 1 inch from the top and sides.
- Starting from the filled edge, tightly roll the phyllo into a cigar shape, tucking in the sides as you roll to enclose the filling.
- Place seam-side down on a parchment-lined baking sheet.
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Ready when: phyllo is rolled tightly with no visible filling gaps
Tip: Roll firmly but gently—too much pressure will crack the phyllo, but too loose will cause it to unroll in the oven.
4
Roll remaining cigars
- Repeat steps 2 and 3 with the remaining 5 phyllo sheets and filling, spacing the cigars about 1 inch apart on the baking sheet.
- You should have 6 cigars total.
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Ready when: all 6 cigars are rolled and arranged on the baking sheet
Tip: If a phyllo sheet tears, simply overlap the torn section with another phyllo sheet and continue—the overlap will seal during baking.
5
Brush with butter and bakeOven 375°F / 190°C
- Lightly brush the top of each cigar with the remaining melted butter.
- Place the baking sheet in the preheated 375°F (190°C) oven and bake for 18–20 minutes, until the phyllo is golden brown and crisp.
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Ready when: phyllo is deep golden brown and the cigars feel crisp when gently pressed
Tip: Rotate the baking sheet halfway through if your oven bakes unevenly, but avoid opening the oven door too early—this can cause the pastry to collapse.
6
Glaze while warm
- Remove the cigars from the oven.
- While they are still warm (within 1 minute of baking), lightly brush the top of each cigar with honey using a pastry brush.
- The honey will set slightly as the cigars cool, creating a subtle glaze.
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Ready when: honey is evenly brushed and begins to glisten
Tip: Apply the honey immediately after removing from the oven—the heat helps it adhere and creates a better finish.
7
Cool and serve
- Allow the cigars to cool on the baking sheet for 5 minutes, then transfer to a wire rack or serving plate.
- They will continue to firm up as they cool.
- Serve warm or at room temperature.
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Ready when: cigars are set enough to move without breaking
Tip: These are best enjoyed within a few hours of baking when the phyllo is at its crispiest.

Good to know

Tips

Work with phyllo at room temperature for the best flexibility—cold phyllo is brittle and will crack.
These cigars are delicate; handle them gently when rolling and transferring to avoid cracking the pastry.
For a more elaborate presentation, you can drizzle cooled cigars with a thin orange glaze (powdered sugar mixed with a little fresh orange juice).
Make the filling first while phyllo softens—this streamlines assembly and ensures the most efficient workflow.

Storage & reheating

Store cooled cigars in an airtight container at room temperature for up to 2 days. They will soften slightly but can be recrisped in a 300°F (150°C) oven for 5 minutes. Do not refrigerate or freeze, as this accelerates softening of the phyllo.

Substitutions

roasted unsalted pistachios → roasted unsalted almonds or walnuts. Use the same weight; almonds will be slightly less sweet, walnuts more earthy.
orange flower water → 1 tablespoon fresh orange zest plus 1 teaspoon fresh lemon juice. Adds bright citrus flavor instead of floral notes; mix into the filling at the last minute.
dried apricots, lightly packed → dried figs or a mix of apricots and dates, finely chopped. Dates will make the filling sweeter; adjust honey to taste if using them.
honey → apricot jam or orange marmalade. Brush thinly while warm for a glossy finish with a more pronounced fruit flavor.