Categories: Desserts 
      Yield: 1 servings 
  
----------------------------------FILLING---------------------------------- 
      2 c  Chopped nuts (or more) * 
    1/4 c  Sugar 
    1/2 t  Cinnamon 
      1    Orange (grated rind only) 
    1/2 lb Commercial filo sheets 
    1/2 lb Sweet butter; melted 
 
-----------------------------------SYRUP----------------------------------- 
      2 c  Honey 
      1 c  Water 
      2 c  Sugar 
      1 T  Lemon juice 
  
  *Note: Nuts may be walnuts, almonds, pecans, pistachios or any 
  combination. 
  Defrost filo to room temperature at least 2 hours before using.  Mix 
  filling in a bowl and set aside.  Melt butter in a small pan, and return 
  to heat when it cools and doesn't flow easily while you are working with 
  filo. 
  Smooth 3 sheets of filo flat on a cutting board.  With a pastry brush, 
  dribble warm butter between sheets.  Sprinkle 2/3 cup of nut filling over 
  top, spreading to corners. Lay another 3 sheets of filo over filling, 
  buttering between them.  Fold edges over on each side to keep nuts from 
  rolling out.  Starting with the end nearest to you, roll away from you as 
  tightly as you can.  Cut into 1" slices.  Place each roll in oiled pan, 
  next to each other, snugly, nuts facing upwards.  Continue using all the 
  filo and filling.  When all the slices are in the pan, dribble a teaspoon 
  of warm butter on top of each slice.  It will disappear into the layers of 
  nutmeats. 
  Bake at 350 F for 45 minutes.  Begin making syrup 20 minutes before the 
  pastry is ready to be taken out of the oven.  Pour hot syrup over rolls 
  immediately upon removal from oven.  Use a spoon to ladle it over each 
  one.  Set aside to absorb syrup for 4 hours.  Do not refrigerate.