2 c. chopped nuts, finely chopped
3/4 c. sugar
2 pkg. dates, finely chopped
1 1/2 c. to 1 3/4 c. butter, melted

SYRUP:

1/2 c. sugar
3/4 c. orange juice
1/2 c. honey

GLAZE:

3/4 c. powdered sugar
1 tbsp. milk

Heat oven to 325 degrees.

FILLING: In bowl stir together nuts, 3/4 cup sugar and dates; set aside. Brush jelly roll pan with butter. Layer 8 phyllo sheets in pan, brushing each with butter. Repeat layering filling mixture and 4 phyllo sheets twice. Top with cream icing 8 phyllo sheets, brushing each with butter. Cut diagonally through first phyllo layer to make diamond shapes. Bake for 60-70 minutes or until golden brown.

SYRUP: In saucepan combine all syrup ingredients. Cook over medium heat, stirring often, until mixture comes to a full boil, 4-5 minutes. Reduce heat to low; simmer until slightly thickened, 30-40 minutes. Pour over warm dessert.

GLAZE: In small bowl stir together glaze ingredients until smooth. Drizzle over dessert.