1.To make honey syrup, stir ingredients in medium saucepan over heat until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, about 15 minutes or until syrup is thick.
2.Sift flour into large bowl, stir in olive oil, the water and egg yolks.Knead dough on floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.
3.Combine nuts, cinnamon and sugar in small bowl.
4.Divide dough in half. Roll as thinly as possible (about 1.5mm thick); cut into 10cm (4-inch) squares. Place 2 teaspoons of nut mixture along the centre of each square. Brush edges with a little egg white; roll into cigar shape; use a fork to press ends to seal. Repeat with remaining dough and nut mixture.
5.Heat vegetable oil in large saucepan or wok; deep-fry pastries, three or four at a time, turning frequently, until browned lightly. Drain briefly on absorbent paper then submerge in warm honey syrup; drain on wire rack over a tray. Serve warm or cooled.