This is a very delicious and creamy version of the traditional Tunisian cream-filled cigars. Here’s the recipe for 5 servings

1. Prepare the pastry cream:
   • Heat the milk in a saucepan over medium heat.
   • In a bowl, whisk the egg yolks with sugar and flour (or cornstarch) until smooth.
   • When the milk starts to simmer, gradually pour it into the egg mixture while whisking continuously to prevent the eggs from cooking.
   • Pour everything back into the saucepan and cook over low heat, whisking constantly, until the cream thickens.
   • Once thickened, add the vanilla extract and butter (if using), and mix well.
   • Let the cream cool. You can refrigerate it to make it firmer.
2. Assemble the cigars:
   • Place a spoonful of pastry cream at the bottom of each brick sheet.
   • Fold the bottom corner over the filling to form a first triangle, then fold the side corners to form two triangles. Then roll it into a small cigar shape.
   • Brush the final fold with beaten egg to seal the roll.
3. Cooking:
   • Heat the oil in a frying pan over medium heat.
   • Fry the cigars until golden and crispy, about 2–3 minutes on each side.
   • Drain them on paper towels to remove excess oil.
4. Prepare the syrup:
   • In a small saucepan, bring the water and sugar to a boil.
   • Add the orange blossom water and a few drops of lemon juice.
   • Simmer for about 5 minutes, until the syrup slightly thickens.
5. Finishing touches:
   • Once fried, dip each cigar into the hot syrup, then place them on a wire rack to drain.
   • You can sprinkle them with sesame seeds or powdered sugar if desired.