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 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 a savory or as a sweet dessert. They are sold flat and round and they dry out very quickly, leave them with a clean kitchen cloth and they cook perfectly in the oven too.
The Almond Cigars are filled with almond paste or walnut paste, fried then soaked into warm honey flavored with orange blossom.
- 10 leaves of Diouls or brick sheet (or 5 Phyllo dough cut in half)
- 250g almond powder
- 100g of caster sugar
- 1 teaspoon of cinnamon powder
- 1 tablespoon of orange blossom water (or more)
- Sunflower oil for frying
- In a large bowl, add the almond powder and the sugar.
- Mix with a fork.
- Add the cinnamon and mix.
- Pour slowly the orange blossom water until the dough becomes assembled, like almond paste and set aside.
For a cigar shape:
- 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.
- Fold the edges of the sheet (right and then left).
- Fold the stuffing edge and roll slowly, you have a cigar shape.
- Proceed the same way for the rest of your Diouls sheet.
- In a cooking, pan adds a little of sunflower oil on a medium heat.
- Cook the cigars until they become golden color.
- Remove from the heat and drain it into a colander, set aside for 15 minutes.
- In a small cooking pot, add the honey (I choose an orange blossom honey for this recipe).
- Cook on a low heat.
- When the honey is warm, deep the cigar, one by one into the honey.
- Remove from the pan and put them into a serving dish.
Serve Bourek Errana 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.
PS: They come in different shapes, cigars like today Bourek Errana, triangle called Samsa in Algerian language or round like a snail M’hancha. For this recipe you can use Phyllo dough, I suggest you cut in half the filo sheet, it will be easier for working because Phyllo dough is much bigger than Dioul dough.
Note, this is not Phyllo (sheet) Dough!