INGREDIENTS

INSTRUCTIONS

Cinnamon Honey Syrup (recipe below)  Brush filo sheets with 1/4 cup
butter - stacking sheets on a large  chopping board or counter top.
Combine almonds, sugar, salt, egg,  orange peel, cinnamon and remaining
butter in a small bowl.  Spread  over top of filo sheets.  Beginning
with longer side, roll tightly  into one long roll. Tuck ends in well.
Place in an ungreased, metal  baking pan. Slice into 8 portions.
Spread portions out slightly so  that heat can circulate between rolls.
Bake in a moderately hot oven  (375 degrees F) 45 to 50 minutes until
top filo is deep golden brown  and nuts at side look well-toasted.
Remove from oven and pour hot  Cinnamon Honey Syrup over rolls at once
until sizzling stops. (Do not  pour syrup over after sizzling stops or
rolls will be too sticky.)  Cinnamon Honey Syrup: 1 cup honey 1 cup
sugar 1 cup water 1 tsp  orange peel 1/2 tsp    ground cinnamon 1 Tbsp
lemon juice  Combine honey, sugar, water, orange peel, and cinnamon in
a small  saucepan. Cook, stirring constantly, until mixture boils.
Simmer 20  minutes. Stir in lemon juice just before pouring over
pastry.  Makes 8 servings.  From:  INTERNATIONAL DINING WITH SPICE
ISLANDS by the Spice Islands  Home Economics Staff, San Francisco.
1963/1970. LCCC# 63-22009 Shared  by: Karin Brewer, Cooking Echo, 4/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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