Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease 2 oven trays.
2.Blend or process nuts and spices until finely chopped; spread mixture onto oven tray. Roast, about 10 minutes or until browned lightly.
3.Meanwhile, combine the water and sugar in small saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil then simmer, uncovered, without stirring, about 5 minutes or until slightly thickened. Add rind and rosewater.
4.Combine ¼ cup rosewater syrup with nut mixture in small bowl; reserve remaining syrup.
5.Increase oven to 220°C/200°C fan-forced.
6.Cut 1 pastry sheet crossways into 3 strips, brush each strip with butter (cover remaining pastry sheets with baking paper then damp tea towel). Spoon heaped teaspoon of nut mixture on one end of each strip, leaving 3.5cm border from short edge. Roll pastry tightly into cigar shape; brush with butter. Place on tray; cover with dry tea towel.
7.Repeat with remaining pastry, butter and nut mixture. Bake cigars about 15 minutes.
8.Meanwhile, heat remaining syrup. Place cigars, in single layer, in large shallow dish; pour hot syrup over hot cigars. Cool in dish.
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