Cigarettes with nuts

Nut Cigarettes Recipe: a refined oriental dessert

Total time: 2 hours
Preparation time: 40 minutes
Baking time: 20 minutes
Number of servings: 10-12 cigarettes

Who doesn't remember the magic, the enticing aromas, and the mysterious tales of the East? Nut cigarettes are a dessert that transports you directly into those fascinating stories, where emirs and sultans enjoyed unique culinary delights. These little treats are a perfect combination of crunchy textures and rich flavors, and today, I will guide you step by step in making them.

Nutritional benefits
Nuts and almonds are rich in healthy fats, proteins, and antioxidants, making them excellent for health. Additionally, the sugar syrup provides a quick energy boost, perfect for moments when you need a lift.

Ingredients
*For the syrup:*
- 1 1/2 cups sugar
- 1 cup water
- juice of one small lemon
- a few drops of rose water (optional, but recommended for an authentic taste)

*For the filling:*
- 200 g nuts
- 50 g almonds (you can replace with pistachios, but ensure they are raw and unsalted)
- 5-6 tablespoons sugar (adjust according to how sweet you like it)
- 1 tablespoon candied lemon peel (you can also use orange peel if you have it)
- 1 egg

*For frying:*
- Oil (enough for a deep fry)
- 6-8 cigarette sheets (these resemble thin pancakes but are rougher and become crispy when fried)

Preparation
1. Making the syrup: In a pot, combine the sugar and water. Place the mixture on low heat and let it simmer for 20 minutes, stirring occasionally. Once the syrup thickens, add the lemon juice and a few drops of rose water. Turn off the heat and let the syrup cool. It’s ideal to prepare the syrup a few hours in advance and keep it in the fridge for optimal temperature.

2. Preparing the filling: Chop the nuts and almonds using a meat grinder or food processor. Mix them in a bowl with sugar, lemon peel, and the egg. Ensure everything is well combined.

3. Preparing the sheets: Cut the cigarette sheets into quarters to form triangles. On each triangle, add a thin strip of filling, leaving the ends free.

4. Wrapping the cigarettes: Fold the edge of the sheet over the filling once, then fold the corners inward, continuing to roll until you have a cigarette the thickness of a thin cigar. To ensure it doesn’t unravel during frying, brush the last corner with beaten egg or use a toothpick to secure the shape.

5. Frying: In a deep pan, heat the oil to create a deep fry. When the oil is hot enough (you can check with a small piece of dough), add the cigarettes. Fry them until they turn golden-brown, then remove them and toss them directly into the cold syrup. Let them soak for a few minutes. You can leave them in the syrup until you fry the next batch.

Serving suggestions and variations
These nut cigarettes are excellent served warm, but they are just as delicious cold. You can sprinkle them with a little powdered sugar or cinnamon for extra flavor. Additionally, if you want to add a personal touch, you can include spices like cardamom or cloves in the filling.

Frequently asked questions
- Can I use other types of nuts? Absolutely! You can experiment with Brazil nuts, cashews, or even peanuts, each having its own distinct flavor.
- How can I store the nut cigarettes? It’s recommended to keep them in an airtight container at room temperature. If stored in the fridge, the textures may become less crispy.
- How sweet is the syrup? You can adjust the amount of sugar according to your preferences. If you prefer less sweet treats, you can reduce the sugar amount.
- What drinks pair well with nut cigarettes? These delights pair wonderfully with mint tea or jasmine tea, but you can also enjoy them with a glass of cold milk.

By experimenting with this recipe, you will discover not only a refined dessert but also an opportunity to surprise your family and friends with your culinary skills. Whether you are a cooking enthusiast or a beginner, this nut cigarette recipe will bring you smiles and compliments. Get ready to enjoy a remarkable culinary journey!

 Ingredients: for syrup 1 1/2 cups sugar 1 cup water juice of a small lemon a few drops of rose water for filling 200g walnuts 50g almonds (pistachios were used but I couldn't find unsalted ones at the supermarket) 5-6 tablespoons sugar (if you want it sweeter you can add more) 1 heaping tablespoon candied lemon peel (grated and mixed with sugar) (orange peel was used but I couldn't find any in the fridge) 1 egg oil for frying 6-8 sheets of thin pastry (similar to thin pancakes, but they are rougher and become crispy when fried)

 Tags:  nuts