| 1 | Makes: 40 pieces oven temperature: 180 c (350°F) cooking time: 50-55 minutes take an eighth of the pastry strands and spread out on a board to a 18 x 25 cm (7 x 10 inch) rectangle with strands running roughly lengthwise. |
| 2 | Using a pastry brush, dab some butter over strands. |
| 3 | Combine nut filling ingredients and spread about 2 tablespoons of filling along one narrow edge. |
| 4 | Roll up firmly into a neat roll. |
| 5 | Repeat with remaining ingredients. |
| 6 | Place rolls close together in a 20 x 30 cm (8 x 12 inch) slab cake pan or baking dish. |
| 7 | Brush top with remaining butter. |
| 8 | Bake in a moderate oven, one shelf above centre, for 50-55 minutes until golden brown. |
| 9 | Meanwhile, dissolve sugar in water over heat, add lemon juice and rind, cloves and cinnamon. |
| 10 | Bring to the boil and boil over medium heat for 10 minutes. |
| 11 | Stir in honey, strain and cool. |
| 12 | Pour cooled syrup over hot pastries and place a folded cloth on top. |
| 13 | Leave until cool. |
| 14 | Cut each roll into 5 pieces diagonally if preferred. |
| 15 | Alternative shaping: take a small handful of pastry strands and spread out fairly compactly on board. |
| 16 | Have strands running towards you as much as possible and dab with butter. |
| 17 | Mould a tablespoon of nut filling into a short sausage shape and place on one end. |
| 18 | Roll up firmly into a neat roll and place in baking dish. |
| 19 | Repeat with remaining ingredients. |
| 20 | Makes about 30 rolls each about 5 cm (2 inches) long. |
| 21 | Bake as directed above, prepare syrup and finish as in previous recipe |
