Crispy Lotus Biscoff Cigars Offer Sweet, Melt-In-Your-Mouth Dessert

Abigail Abargil presented a new dessert on the program "Cooking in the Square": crispy, golden cigar-shaped pastries filled with melted Lotus Biscoff spread and toasted hazelnuts. The recipe combines the popular caramel flavor with a crunchy shell, offering a treat that can be baked or fried.

The preparation involves slightly melting the Lotus spread and piping it onto cigar wrappers, leaving space at the edges. Toasted and chopped hazelnuts are added on top of the spread. The wrappers are then rolled, folding in the sides after two rolls to create a tight cigar shape. A paste made from flour and water is used to seal the final edge.

For baking, the cigars are arranged on a baking sheet, sprayed with oil, and baked at 190 degrees Celsius (375 degrees Fahrenheit) for about 25 minutes until golden and crisp. Flipping them halfway through is recommended. Alternatively, they can be deep-fried in oil heated to 170-175 degrees Celsius (340-345 degrees Fahrenheit) for 2-3 minutes until golden and crisp.

Before serving, the finished cigars can be dusted with powdered sugar. The recipe yields approximately 15 pastries and takes about 30 minutes to prepare, with an easy difficulty level. The dessert is pareve, meaning it contains no dairy or meat.