Recipe: Apple, honey, fruit and nut Rosh Hashanah cigars

Traditional Tunisian treats get a new year spin for a crunchy honey-soaked crowd pleaser

  • place PRE 30 - 40 minutes
  • place COOK 50 minutes
  • place SERVES Makes 24 cigars
  • printicon

My mother used to make these pastries filled with marzipan for all the festivals. I’ve given them a Rosh Hashanah twist by swapping out the marzipan for apples, honey, dried fruit and nuts. Use a ready-mixed bag of fruit and nuts or make up your own with your favourites.


  • Put the apples in a microwaveable bowl, cover and microwave for 30 minutes at medium heat, stirring after 5 minutes. If you prefer, you can cook the apples in a pan for 20-30 minutes at medium heat with a little water until the apples have softened. They should be soft but not a purée.

  • Add the nuts and dried fruits and stir to combine.

  • Leave to cool then add the honey and vanilla essence.

  • To form the cigars: first line a large rectangular oven tray with baking parchment and brush it generously with 8 – 10 tbsp sunflower/vegetable oil.

  • Heat oven to 180°C. Cut the pastry circle in half so you get two semi-circles. Paint all the edges with egg white to make everything stick.

  • Place a semi-circle in front of you with the flat edge towards you. Spoon a strip of apple mixture along that edge, leaving 2cm empty at each end. Then fold in the outer circular edges (about a quarter on each side) to make a long rectangle. Roll that into a cigar shape starting with the flat edge that is facing you,

  • Finish by painting some egg white on the last open edge to seal the pastry.

  • Repeat with the other semi-circle and remaining 9 pastry sheets.

  • Arrange the the cigars on the baking tray and brush the tops with oil – about 2 tbsp.

  • Bake for 20 minutes until golden; you might have to turn the cigars over halfway through for them to crisp on all sides.

  • Warm the honey in a pan. Dip each cigar in it or brush lightly with a pastry brush and lay on a serving plate.

  • Serve the cigars with extra drizzeld honey.

    Instagram: Fabienne_viner_luzzato


8 dessert apples peeled and chopped into roughly 2cm pieces
2 tbsp honey
1 tsp vanilla essence
200g ready-made fruit and nut mix
30g unsalted shelled pistachios, chopped
30g dried cranberries
170g pack of feuille de brick pastry (10 circular sheets). You can use filo if needed
1 egg (white only)
10 – 12 tbsp sunflower or vegetable oil (separated)
100g honey

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