Ingredients

• 8-10 sheets Brick pastry sheets
• 200 g Ground almonds
• 150 g Medjool dates (pitted and finely chopped)
• 50 g Powdered sugar
• 2 tablespoons Orange blossom water
• 1 teaspoon Ground cinnamon
• 100 g Melted butter
• 100 g Honey (for glaze)
• 1 tablespoon Orange blossom water (for glaze)
• 500 ml Heavy cream
• 250 ml Whole milk
• 4 Egg yolks
• 100 g Granulated sugar (for ice cream)
• 0.5 teaspoon Saffron threads
• 2 tablespoons Argan honey (or other quality honey)

Instructions

1. 1

   **Prepare the cigar filling:** In a bowl, combine the ground almonds, chopped dates, powdered sugar, 2 tablespoons of orange blossom water, and cinnamon. Knead until a homogeneous paste is formed.

2. 2

   **Assemble the cigars:** Cut the brick pastry sheets in half. Brush each half sheet with melted butter. Form small rolls of the filling and place them on the widest edge of the sheet, then roll tightly to form a cigar. Fold in the edges to seal.

3. 3

   **Bake the cigars:** Preheat oven to 180°C (350°F). Arrange the cigars on a baking sheet lined with parchment paper. Brush them with the remaining melted butter. Bake for 15-20 minutes, or until golden and crispy.

4. 4

   **Prepare the glaze:** While the cigars are baking, gently heat the honey and 1 tablespoon of orange blossom water in a small saucepan until the mixture is fluid.

5. 5

   **Glaze the cigars:** Immediately after removing from the oven, dip or generously brush each hot cigar with the honey glaze. Let cool on a wire rack to allow excess glaze to drip off.

6. 6

   **Prepare the saffron ice cream:** In a saucepan, heat the milk and heavy cream with the saffron until simmering, then remove from heat and let infuse for 15 minutes.

7. 7

   In a bowl, whisk the egg yolks with the granulated sugar until the mixture lightens. Gradually whisk in the infused milk-cream mixture (strained if desired).

8. 8

   Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard thickens and coats the back of a spoon (do not boil).

9. 9

   Remove from heat, stir in the argan honey. Let cool completely, then chill in the refrigerator for at least 4 hours.

10. 10

    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, place the mixture in the freezer and stir every 30 minutes for the first 2-3 hours to prevent ice crystal formation.

11. 11

    **Serve:** Serve the almond cigars warm or cold with a scoop of saffron ice cream.