Ingredients
Method
1.Blend or process nuts with sugar, rosewater, cinnamon and butter until mixture forms a coarse paste.
2.Sprinkle board with half of the demerara sugar; place one sheet of pastry on the sugar. Using rolling pin, press pastry gently into demerara sugar. Spread half of the nut mixture on pastry; fold two opposing sides of the pastry inwards to meet in the middle. Flatten folded pastry slightly; brush with a little of the egg. Fold each side in half to just meet in the middle; flatten slightly. Fold the two sides in half again so they just touch in the middle, flattening slightly. Repeat process with remaining demerara sugar, pastry sheet, nut mixture and egg. Enclose rolled pastry pieces, separately, with plastic wrap; refrigerate 30 minutes.
3.Meanwhile, preheat oven to moderately hot, 180°C. Lightly grease two oven trays.
4.Cut rolled pastry pieces into 1cm slices; place slices flat on prepared trays about 1.5cm apart. Bake, uncovered, in moderately hot oven about 12 minutes or until palmiers are browned lightly both sides.
5.Meanwhile, combine honey and extra rosewater in small frying pan; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes. Remove from heat.
6.Add hot palmiers, one at a time, to honey mixture, turning to coat all over; drain on greased wire rack. Serve cold.
