Unroll the pastry and cover with a
damp cloth. Mix the filling ingredients.
Place a sheet of pastry onto a fl at
surface and brush with melted butter. Fold
in half so that the short ends line up.
Place a spoonful of the filling along one
short edge, leaving a 4cm border. Brush
the border with melted butter and fold
in the long sides, then roll up the pastry
firmly to form a cigar shape. (Don?t wrap
it too tightly, because the filling will swell a little during baking.
Repeat with the remaining pastry and
filling to make about 24 cigars. Place
the cigars on a greased baking tray
and brush with melted butter. Bake in a
preheated oven for 20 minutes or until
crisp and golden.
Syrup Combine the castor sugar,
orange rind and spices in a saucepan
with 200ml water. Bring to the boil
then reduce the heat and simmer for
20 minutes until thick. Add the honey and
simmer for a further five minutes. Remove
from the heat and discard the spices.
Drizzle over the cigars before serving.