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Parve
Easy
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Sweet cigars filled with coconut and almonds.
Learn more about foods traditionally served for the Purim festival in Jewish communities around the world in our post “Purim Foods from Around the World.”
1/2 cup oil
3 and 1/2 ounces butter or margarine
1/2 cup water
1 teaspoon Gefen Vanilla Sugar
1/2 teaspoon Gefen Cinnamon
1 package (2 teaspoons) baking powder
about 2 and 1/2 to 3 cups all-purpose flour
3 cups shredded coconut, plus additional for garnish
1 cup finely ground almonds
2 drops Gefen Almond Extract (optional)
17.6 ounces (about 2 and 1/2 cups) sugar
1 cup water
rind from 1 whole orange
1 teaspoon vanilla extract
juice of 1 lemon
Put oil, butter, water, vanilla sugar, and baking powder in a bowl and mix very well. Add the flour so that the dough is soft but not sticky.
Prepare the sugar syrup: boil all ingredients for about 20 to 30 minutes until it is the consistency of syrup. Keep warm on low flame until the cigars are prepared and cooled.
Roll out the dough to about 1/5 inch thick and then cut the dough into strips of about one and a half inches wide by three inches long. Let the strips rest while you prepare the filling.
Prepare the filling: mix all ingredients with some sugar syrup (see step 5) or coconut oil till it is moist and holds together.
Fill with a thin strip of filing on the outer edge of the dough and then roll closed like a cigar. Put on a baking tray covered with parchment paper and bake in preheated oven at 350 degrees for about 20 to 25 minutes till golden. Let cool.
Dip cigars into warm syrup for about two minutes, and then roll into ground coconuts or just dip the two ends into the ground coconut. Enjoy!
Recipe reprinted from Yehudit-Aviv
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