Step 1

Take phyllo out the fridge 2 hours before you start cooking.

Step 2

Put sugar, water and lemon juice in a saucepan and bring to boil over medium-high heat. Cook for 5 minutes and remove from the heat. Transfer syrup to a measuring cup and let it cool down in the fridge for about 20 minutes. It can still be warm when you use it, just not boiling hot.

Step 3

Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper.

Step 4

Put almonds and walnuts in a food processor and ground until fine (but don’t let it become a paste.) Take 2 Tbsp of the ground nuts and keep in a small bowl for later.

Step 5

Add 1 cup of the sugar syrup to the food processor (keep the rest for later) and mix again. Add orange zest, eggs and rose water, and mix briefly, then transfer to a medium bowl.

Step 6

Cut each phyllo dough sheet into two rectangles of about 7 by 8 inches. Cover phyllo with a towel.

Step 7

Put the first phyllo sheet on a working surface, narrow side towards you, and brush it  lightly with the melted butter, almost all the way up. Spread a 1 Tbsp of the nut filling along the edge closest to you, leaving ½ inch clear on the sides. Fold the sides on the filling then start rolling the pastry from the filling side to create a cigar. Transfer to the baking sheet. Continue with the rest of the phyllo. Keep the cigars on the baking sheet an inch apart.

Step 8

Brush each cigar with butter and then generously brush with the sugar syrup.

Step 9

Bake for 12-14 minutes until golden and crispy. Transfer to a cooling rack.