These simple, Moroccan-inspired pastries can be prepared in minutes. They are perfect served with strong black coffee or as an after-dinner treat and are great with sweet Moroccan mint tea. Similar pastries are also made throughout North Africa. In Tunisia, they are coated in syrup and sesame seeds after baking.

Ingredients: (Serves 8-12)

• 250 g/9 oz marzipan
• 1 egg, lightly beaten
• 8-12 sheets filo pastry
• Melted butter, for brushing

Method:
Knead the marzipan until soft and pliable, then put it in a mixing bowl and mix in the lightly beaten egg. Cover and chill in the refrigerator for 1-2 hours. Preheat the oven to 190ºC/375ºF/Gas 5. Lightly grease a baking sheet. Place a sheet of filo pastry on a piece of greaseproof (waxed) paper, keeping the remaining pastry covered with a damp cloth. Brush the first sheet of filo with some of the melted butter.

Shape 30-45 ml/2-3 tablespoons of the almond paste into a cylinder and place at one end of the pastry. Fold the pastry over to enclose the ends of the paste, then roll up to form a cigar shape. Place on the baking sheet and make 7-11 more cigars in the same way.

Bake the pastries for about 15 minutes, or until golden brown in color. Transfer to a wire rack to cool before serving.