Pre-heat oven to 175°C /350°F. 

Chop the nuts coarsely and place in a large bowl, add orange zest, sugar, cinnamon, (and honey) and mix well. Put aside. 

Prepare a baking tray lined with parchment paper and lightly greased. 

Unroll filo dough and with a sharp knife, cut the stack into rectangles about 8½ inches in length and 6 inches wide (Sheet size will vary by brand; filo sheets measuring 17 inches by 12 inches should be quartered to form smaller rectangles, sheets measuring 12 inches by 9 inches should be halved.)  Remove a pastry piece from the stack onto your work surface being sure to keep remaining sheets covered so they don't dry out. 

Brush sheet with melted butter or oil.   Add about 2 teaspoons of filling and fold the sides left and right, then roll it forward tightly but gently. Put it on a lined baking tray.  Does not need to be far apart as it doesn't expand. Brush with more butter.

Bake for 15-20 minutes or until the pastry is lightly golden brown 

Dust with powdered sugar before serving if you like.

Contributed by Facebook Fan Diana Nathalie Ang