1 lb. filo
1 lb. (4 c.) chopped pecans
Grated rind of 1 orange
1 lb. butter
2 tsp. cinnamon

SYRUP:

2 c. sugar
1 1/4 c. water
Juice of 1 med. lemon

Cut pastry sheets in half. Combine nuts, orange and cinnamon. Use 1/4 of the number of sheets at a time, about 8 or 9; one cup nut mixture. Sprinkle nut mixture on first sheet and pastry sheet and continue in this manner until all are used, ending with a top sheet of pastry. Roll tightly lengthwise and cut in 1-inch rolls.

Arrange on cookie sheet, tightly, cut side down. Use rest of sheets and nut mixture in the same manner. Melt butter and dribble evenly over rolls. Bake at 350 degrees about 40 minutes or until golden brown. Pour cooled syrup over hot rolls. Allow to stand several hours, turn rolls over and let stand until served.

SYRUP:

Boil sugar, water and lemon juice to a thick syrup. Mix in honey. A jigger of cognac or ouzo may be added to syrup, if desired.