Flogheres (Almond Pipes)

      4 lg Filo pastry sheets                1/4 ts Salt
    1/2 c  Melted butter                       1    Egg, well-beaten
    1/2 lb Toasted sliced almonds              1 ts Orange peel
    1/4 c  Sugar                             1/2 ts Ground cinnamon

  Cinnamon Honey Syrup (recipe below)

  Brush filo sheets with 1/4 cup butter - stacking sheets on a large
  chopping board or counter top.  Combine almonds, sugar, salt, egg,
  orange peel, cinnamon and remaining butter in a small bowl.  Spread
  over top of filo sheets.  Beginning with longer side, roll tightly
  into one long roll. Tuck ends in well.  Place in an ungreased, metal
  baking pan. Slice into 8 portions.  Spread portions out slightly so
  that heat can circulate between rolls.  Bake in a moderately hot oven
  (375 degrees F) 45 to 50 minutes until top filo is deep golden brown
  and nuts at side look well-toasted. Remove from oven and pour hot
  Cinnamon Honey Syrup over rolls at once until sizzling stops.  (Do
  not pour syrup over after sizzling stops or rolls will be too sticky.)

  Cinnamon Honey Syrup: 1 cup honey 1 cup sugar 1 cup water 1 tsp
  orange peel 1/2 tsp    ground cinnamon 1 Tbsp lemon juice

  Combine honey, sugar, water, orange peel, and cinnamon in a small
  saucepan. Cook, stirring constantly, until mixture boils.  Simmer 20
  minutes. Stir in lemon juice just before pouring over pastry.

  Makes 8 servings.