Egyptian Honeyed Date and Nut Rolls

Preheat your oven to 350°F (175°C). Lightly grease a baking sheet.

In a medium bowl, combine the chopped dates, chopped walnuts, 2 tablespoons of honey, and ground cinnamon. Mix well until a cohesive paste forms.

Unroll the phyllo dough and keep it covered with a damp cloth to prevent drying. Take one sheet of phyllo dough and brush it lightly with melted butter.

Place a small amount (about 1 tablespoon) of the date and nut mixture along one short edge of the phyllo sheet. Fold in the sides and then roll tightly to form a small log.

Repeat with the remaining phyllo sheets and date mixture, placing the finished rolls seam-side down on the prepared baking sheet.

Brush the tops of the rolls with any remaining melted butter. Bake for 20-25 minutes, or until golden brown and crispy.

While the rolls are baking, combine the remaining 2 tablespoons of honey with the orange blossom water in a small bowl. Stir until well combined.

Once the rolls are out of the oven, immediately drizzle the honey-orange blossom syrup over them. Allow them to cool slightly before serving.