Moroccan cigars

Preparation info
  • Makes about


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

I’ve been making these tasty, neat little snacks for years now and serving them as appetisers or canapés with drinks. My chefs used to go nuts when a party ordered these as they take some time and patience to make, though they are well worth the effort. Traditionally warka pastry would be used for this dish, but filo pastry works just as well.