Ingredients
Method
1.Blend or process almonds, sugar, three teaspoons of orange flower water, cinnamon and butter until a paste.
2.Lay the pastry on a large board so the long sides are at the top and bottom. Cut into four rectangles. Cover pastry with a damp tea towel. Brush a rectangle lightly with melted butter. Form a level tablespoon of almond mixture into a log; place at the short end. Roll the pastry into a tight cigar shape, folding in the sides as you roll to enclose filling. Brush with butter. Repeat with remaining pastry and almond mixture.
3.Heat oil in a frying pan; cook pastries, in batches, until browned. Drain on absorbent paper. Or, bake on a greased oven tray at 180°C for about 15 minutes.
4.Meanwhile, bring the honey and remaining orange flower water to the boil in a medium saucepan; reduce heat, simmer, uncovered, 3 minutes. Add the hot pastries, in batches, to the honey mixture, turning until well coated. Drain on a greased wire rack. Sprinkle with seeds; cool.
This recipe can be made a day ahead; store in an airtight container. Not suitable to freeze. Not suitable to microwave.
Note
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