1 c. raisins
1/3 c. finely chopped pecans or walnuts
8 sheets phyllo dough
1/4 c. Butter Buds
1/2 c. honey
2 tsp. ground cinnamon

Mix the nuts and raisins in a small bowl and set aside. Put down wax paper so that the phyllo can later be rolled. Brush every other sheet of phyllo with Butter Buds. Phyllo dough is a very thin Greek dough that results in a light flaky crust. Leaving a 1 inch boarder all the way around spread the raisin-nut mixture on the phyllo. Drizzle 5 tablespoons of honey over the mixture and then sprinkle on the 2 teaspoons of cinnamon.

Using the wax paper, roll the phyllo up like a jelly roll. Place the roll on a nonstick baking sheet, seam-side down. Tuck in the ends of the roll and cut through the dough at 1 1/2 inch intervals to the raisins-nut mixture to provide steam vents. Bake for 20 to 30 minutes or until golden brown at 350 degrees. Serve covered with hot honey.