Instructions: Roll out the pastry on a floured surface to 3 mm inch thick and cut into strips 7.5cm wide and 15cm long.

To make the filling beat the egg whites in a bowl until stiff.

Gradually add the sifted icing sugar the vanilla sugar ground almonds cinnamon and a pinch of salt.

Spread this filling on the pastry strips and roll them up.

Glaze with beaten egg yolk.

Brush a baking sheet with cold water and place the pastry rolls on it.

Bake at 220 degrees C/425 degrees F/gas 7 for 25 minutes.

Cool the pastries on a wire rack.

To make the icing sift the icing sugar and mix with the water and rose water.

Paint over the pastries and allow to dry.

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