Greek Lemon and Almond Scrolls

I've made these countless times over the past few weeks but each time have failed to photograph them! They disappear so quickly.  The filling, which is enrobed in a flaky pastry, has a perfect balance between lemon and sweetness.  This recipe makes 4 individual scrolls so be sure to get your fair share!

Ingredients
2/3 cup ground almonds
1/3 flaked almonds
175g icing sugar
1 tbsp rosewater
1/2 tsp vanilla extract
1 tsp lemon zest
1 egg white
12 sheets filo pastry, thawed
+ olive oil, for brushing
+ ground cinnamon, to serve
+ icing sugar, to serve

MethodPreheat the oven to 180 degrees (fan-forced) and grease a baking tray.  In a bowl, combine the ground and flaked almonds with the icing sugar.  In a seperate bowl, lightly beat the egg white with a fork before adding to the almond mixture.  Add in the lemon zest, vanilla and rosewater to the almond mixture; stir to combine until a paste forms.  To make the first scroll, lay down 3 sheets of filo pastry on a bench.  Brush them with olive oil.  Along the longest side, place 1/4 of the mixture in a strip.  Now roll up this strip so you have a long sausage like shape.  Brush with extra olive oil.  Now shape the long sausage shape into a coil.  Place on the tray.  Continue to use mixture and filo sheets (remember, 3 sheets per scroll) until you have 4 scrolls on the tray.  Bake in oven for around 30 minutes.  Serve with cinnamon and icing sugar sprinkled on top.  And if you're feeling extra-indulgent, dip the scroll in some thickened cream.