Baklava Cigars

Ingredients for pastry dough:
[ ] 2 cups Nature's Choice gluten-free self-raising flour
[ ] 1 cup tapioca starch
[ ] ¼ teaspoon salt
[ ] 1 tablespoon honey
[ ] 1 teaspoon apple cider vinegar
[ ] ⅓ cup melted butter
[ ] ¾ cup warm water

Nut filling:
[ ] 250 grams walnuts
[ ] 70 grams almonds
[ ] ¼ cup honey
[ ] 2 teaspoons ground cinnamon
[ ] ¼ teaspoon ground cardamom
[ ] ⅛ teaspoon salt
[ ] 1 tablespoon orange zest

For layering:
[ ] 120 g melted butter

Syrup:
[ ] ¾ cup honey
[ ] ⅓ cup water
[ ] 1 cinnamon stick
[ ] zest of 1 orange
[ ] 1 teaspoon orange juice
[ ] ½ teaspoon vanilla extract

Method:
[ ] Add the honey, water, cinnamon stick and orange zest to a small saucepan
[ ] Simmer gently for 8 minutes
[ ] Remove from heat and stir in the orange juice and vanilla extract
[ ] Allow the syrup to cool completely
[ ] Finely chop the walnuts and almonds
[ ] Mix with the honey, cinnamon, cardamom, salt and orange zest
[ ] Add the gluten-free flour, tapioca starch and salt to a mixing bowl
[ ] Add the honey, vinegar and melted butter
[ ] Gradually add the warm water while mixing until a smooth dough forms
[ ] The dough should be soft and pliable, but not sticky, knead gently for 2 minutes until smooth
[ ] Cover and allow the dough to rest for 30 minutes
[ ] Line a baking tray with baking paper
[ ] Divide the dough into 10–12 portions
[ ] Roll each portion extremely thin between two sheets of baking paper until almost translucent
[ ] Cut into rectangles approximately 10–12 cm wide and 18–20 cm long
[ ] Lightly brush each sheet with melted butter
[ ] Place a thin line of nut filling near one edge of each rectangle
[ ] Roll tightly into cigar shapes
[ ] Refrigerate the cigars uncovered for 30 minutes before baking for extra crispness
[ ] Preheat the oven to 170°C
[ ] Place seam-side down on the baking tray
[ ] Brush the tops generously with melted butter
[ ] Bake for 35 minutes until deeply golden brown and crisp
[ ] Rotate the cigars after 20 minutes for even colour
[ ] Remove from the oven
[ ] Spoon the cooled syrup over the cigars, allow them to rest for several hours before serving