2 1/2 c. ground walnuts
1/2 c. fine bread crumbs
1 1/2 lbs. phyllo leaves
Enough butter to grease phyllo leaves
1/2 c. sugar
2 eggs
1 tbsp. cinnamon

SYRUP:

2 1/2 c. sugar
2 1/2 c. water
1 orange rind
1 c. honey
1 pinch of cinnamon
1 tsp. lemon juice

Melt butter. Beat eggs with sugar and cinnamon. Mix walnuts with bread crumbs, add them to egg mixture. spread out phyllo leaves and cut into three strips. Brush each strip with butter and place one teaspoon of filling on the end of each phyllo leaf. Fold over long edges and roll the leaf around the filling. Brush butter on each roll and arrange seam side down in a baking dish. Sprinkle with a few drops of water and bake at 350 degrees for 15 minutes, until golden. Prepare the syrup by boiling the water, add sugar, honey, and spices. Boil for 8 minutes. After removing rolls from oven, partially cool, then dip them in the hot syrup for a few seconds. Arrange on a platter. If desired, bring the syrup to a second boil to thicken, then pour over the stuffed pastry rolls for a sweeter taste.