Mix together all ingredients except phyllo and butter.
Brush half of a sheet of phyllo with meted butter fold other half over and brush with butter so that you have a piece of phyllo 7 1/2 x 12 inches. Sprinkle with 1 TBL of nut mixture. Beginning at one end roll phyllo as you would a jelly roll. Cut into halves making 2 rolls approximately 3 1/4 inches in length.
Place on a greased cookie sheet (or on parchment) with smooth side of pastry up and brush with melted butter.
Bake for 20 minutes or until golden brown. While hot dip into warm Cinnamon-Honey Syrup and drain. (Don't burn your fingers!).
Mix all ingredients together and simmer for 30 minutes. Cook only until light brown.