Middle Eastern Sweets Middle EasternMedium

Ramadan Date and Almond Stuffed Pastry Cigars

Name: Ramadan Date and Almond Stuffed Pastry Cigars
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 24 servings
Cuisine: Middle Eastern
Ingredients: 1 package (1 lb) (454 g) phyllo dough sheets, thawed if frozen, at room temperature; 1½ cups (270 g) Medjool dates, pitted and roughly chopped; 1 cup (140 g) raw almonds, toasted and finely chopped; 1½ tsp (3½ g) ground cinnamon; ½ tsp (2½ ml) vanilla extract; ¼ tsp (1½ g) fine sea salt; ½ cup (115 g) unsalted butter, melted, warm; ¾ cup (255 g) honey; 2 tbsp (30 ml) orange blossom water; ¼ cup (40 g) shelled pistachios, finely chopped, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Crispy phyllo pastry tubes filled with a fragrant blend of pitted dates, toasted almonds, cinnamon, and a touch of vanilla. These elegant cigars are baked until golden and brushed with warm honey infused with orange blossom water, making them a sophisticated and authentic addition to any Ramadan spread or celebration.

Prep: 35 min
Cook: 18 min
Wait: 15 min
Total: 1 hr 8 min
Makes: 24 pastry cigars

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Steps

Before you start

Remove phyllo dough from the refrigerator 30 minutes before use so it comes to room temperature and is easier to work with
Toast the almonds in a dry skillet for 3–4 minutes until fragrant, then let cool before chopping
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper

1
Prepare the filling
- In a small bowl, combine the chopped dates, toasted almonds, cinnamon, vanilla extract, and salt.
- Stir until well mixed.
- The mixture should hold together slightly when pressed but remain loose.
- Set aside.
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Ready when: filling is evenly combined
Tip: Don't process the dates and almonds in a food processor—hand chopping keeps the texture pleasant and prevents the filling from becoming too paste-like.
2
Prepare honey glaze
- In a small bowl, warm the honey gently (you can microwave it for 20–30 seconds or warm it in a small saucepan over low heat).
- Stir in the orange blossom water until blended.
- Set aside.
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Ready when: honey is pourable and fragrant
Tip: Keep the honey warm while you assemble the cigars so it stays fluid for brushing.
3
Assemble the cigars
- Lay one phyllo sheet on a clean, dry cutting board with the long edge toward you.
- Brush it lightly with warm melted butter using a pastry brush, covering about two-thirds of the sheet.
- Place 1 tablespoon of the date-almond filling in a line along the long edge nearest you, about 1 inch from the bottom and spreading it across about 4 inches of width in the center.
- Fold the bottom edge over the filling, then roll tightly away from you into a compact tube.
- Tuck in the sides as you roll to keep the filling contained.
- Place seam-side down on a prepared baking sheet.
- Repeat with remaining phyllo sheets and filling, spacing the cigars about 1 inch apart.
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Ready when: 24 evenly rolled cylinders are arranged on baking sheets
Tip: Work quickly with phyllo—if it begins to dry out, cover the unused sheets with a damp kitchen towel. Keep your work surface dry to prevent the phyllo from tearing.
4
Bake the cigarsOven 375°F / 190°C
- Brush the top of each assembled cigar lightly with the remaining melted butter.
- Place both baking sheets in the preheated 375°F (190°C) oven.
- Bake for 16–18 minutes, rotating the sheets halfway through, until the phyllo is deep golden brown and crisp.
- The cigars should feel firm and sound hollow when tapped.
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Ready when: phyllo is deep golden brown and sounds crisp when tapped
Tip: If one sheet is browning faster than the other, rotate the lighter one to the upper rack. Don't open the oven door too frequently, as this cools it down and slows browning.
5
Glaze and garnish
- Remove the cigars from the oven and place them on a cooling rack.
- While they are still warm (within a few minutes), brush each one generously with the honey-orange blossom glaze using a pastry brush or by dipping.
- If using pistachios, sprinkle the finely chopped pistachios over the glazed cigars immediately so they stick.
- Let cool on the rack for at least 10 minutes before serving, as the glaze will set slightly.
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Ready when: glaze is set and cigars are cool enough to handle
Tip: Apply the glaze while the pastry is still warm so it soaks in slightly and adheres better. If your glaze cools and thickens, reheat it briefly over low heat or in the microwave.

Good to know

Tips

Phyllo dough is delicate but forgiving—if it tears as you're rolling, simply patch it with a piece of butter-brushed phyllo or keep rolling; the seams will seal as it bakes.
Toast your almonds in a dry skillet just before making the recipe; freshly toasted nuts have far more flavor than pre-toasted store-bought varieties.
If you don't have orange blossom water, the cigars are still delicious with the honey alone, or drizzled with melted dark chocolate instead for a modern variation.
For a make-ahead party, assemble the cigars in the morning, freeze them on a baking sheet uncovered for 1 hour, then transfer to a freezer bag. Bake directly from the freezer with 2–3 extra minutes added to the time.

Make ahead

The filling can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. The assembled but unbaked cigars can be frozen on a baking sheet for up to 1 week; bake directly from frozen, adding 2–3 extra minutes to the baking time.

Storage & reheating

Store cooled pastry cigars in an airtight container at room temperature for up to 4 days. They will soften slightly as they absorb humidity from the air; to re-crisp them, place on a baking sheet in a 300°F (150°C) oven for 3–5 minutes. The cigars can be frozen in an airtight container for up to 2 months; thaw at room temperature before serving or briefly warm in a low oven.

Substitutions

raw almonds → walnuts or pistachios. Use the same weight and toast the same way. Walnuts will give a slightly earthier flavor; pistachios will add a delicate, subtle sweetness.
orange blossom water → rose water. Use half the amount (1 tablespoon rose water to the honey), as rose water is more intense. Alternatively, use the zest of 1 orange instead for a fresh, bright flavor.
honey → maple syrup or agave nectar. These will create a similar glaze but with different flavor notes. Adjust the orange blossom water amount slightly for balance.
Medjool dates → dried figs or apricots. Chop finely and soften slightly by soaking in warm water for 5 minutes before mixing with almonds. These offer a tangier or brighter sweetness than dates.