One hour before beginning, remove the egg-roll wrappers from the freezer. Cut each in half.

Combine the almonds, 1-/2 cups of the sugar, and the egg. Mix well and add the orange-blossom water and lemon rind. Combine well.

Place 1 heaping teaspoon of the filling in the center of each wrapper and roll up like a jellyroll. Moisten the ends to secure.

Fill a heavy frying pan with 4" of oil. Heat the oil and drop the cigares in, a few at a time. When they are light gold in color, turn and then drain immediately.

In a small, heavy saucepan, bring the remaining 1 cup sugar and 1/2 cup water to a boil over a high heat, stirring until the sugar dissolves. Add the honey.

Cook briskly, undisturbed, until a small bit dropped into ice water immediately forms a soft ball. When the syrup cools to lukewarm, dip in the cigares. Drain off the syrup and place on a platter.

Poster's Note: Dainty finger pastries oozing with honey syrup are great delicacies in the Middle East. These cigares, shaped like rolled cigarettes, are served in Moroccan Jewish homes on special occasions.

Posted by Nancy Berry