1 cup roasted nuts (pistachios, walnuts or cashews)
1/4 tsp cinnamon
Pinch each of ground cardamom and cloves
1/8 tsp salt
Pinch of black pepper
1/2 cup honey
1/2 tsp orange zest
1 cinnamon stick 3" long
1/4 cup water
Phyllo (filo) dough thawed (6 sheets)
Melted butter (about 1/4 cup)
Nuts for garnish
Pulse the nuts and spices in a food processor until it resembles coarse meal. Transfer to a medium sized bowl.
In a small sauce pan combine honey, zest, cinnamon stick and water. Bring to a boil, reduce to a simmer and cook for 5 min. Remove cinnamon stick and let cool slightly.
Lay one phyllo sheet on work table and brush with melted butter, top with next sheet, repeat until all sheets are used. Brush last sheet with butter. Cut into 16 rounds or squares. Push pastry into mini muffin pan.
Add 2-3 tbsp honey syrup into nut mixture. Divide nut mixture into phyllo cups. Bake at 350 degrees for about 15 min, or until pastry is golden. Remove, drizzle with honey syrup and top with nuts for garnish if desired.