---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 1 servings
       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
       2 c  Honey
       1 c  Water
       2 c  Sugar
       1 T  Lemon juice
   *Note: Nuts may be walnuts, almonds, pecans, pistachios or any
   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
   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
   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.