They are also delicious with a side of clotted cream or crème fraîche for tea. Use any nuts you like, in whatever ratios, and get the kids to help out rolling them up!

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• In a food processor, blitz the nuts by pulsing until coarsely chopped. Add honey, maple syrup and spices, and pulse again until just combined.
• In a small pan, place syrup ingredients, adding one of the spices/rose water if you like. Bring to a boil. Remove from heat and allow to cool slightly.
• In a separate bowl, mix the flour with a bit of water, until it has a glue-like consistency.
• To roll out cigars, cut each circular sheet of brick pastry in half to make semi-circles. Keep the ones you’re not working with under a damp tea towel.
• Place a semi-circle in front of you with the flat edge towards you. Brush the flour paste along the entire circular edge.
• Place a strip of nut mixture on the straight edge, leaving 2cm empty either side. Then fold in the outer circular edges (about a quarter on each side) to make a long recctangle. Then roll that into a cigar shape starting with the flat edge that is facing you, Set that aside covered with a damp tea towel.
• Repeat with the remaining pastry and nuts.
• Pour 3-6cm oil into a large frying pan, and heat medium hot — test by dipping the end of a wooden spoon into it – the oil should bubble around it gently. If the bubbles are fierce, it is too hot. If there are few bubbles, it is not hot enough.
• Carefully place each cigar into the frying pan — a few at a time — and cook until golden brown (2-3 minutes) rotating for an even colour. Remove and place on kitchen towel.
• Dip in syrup, and pile on a serving plate. You can finish it off with rose petals or crushed pistachios.